Advanced Artisan Bread & Viennoiserie Course
Elevate your baking with professional formulas for artisan breads and viennoiserie, mastering precise fermentation control and efficient two-day schedules. Gain skills to troubleshoot dough problems swiftly, perfect sourdough starters, and produce consistent, superior-quality loaves and pastries at scale. Ideal for bakers seeking reliable, high-performance methods in a professional setting.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This course equips you with exact, repeatable techniques for managing sourdough starters, hydration levels, and baker’s percentages, applying them to craft country loaves, whole-grain breads, and sourdough viennoiserie. Master dependable two-day production timelines, precise temperature and fermentation management, effective troubleshooting, and documentation practices that optimise workflows and elevate product consistency and quality.
Elevify Advantages
Develop Skills
- Advanced sourdough starter management: exact feeding schedules, timing, and temperature control.
- High-hydration dough expertise: effective mixing, folding, and shaping for superior open crumb structure.
- Artisan recipe formulation: designing and scaling country, whole-grain, and viennoiserie doughs.
- Fermentation and proofing precision: adapting to flour types, timelines, and environmental changes.
- Expert troubleshooting: rapid fixes for structural flaws, acidity imbalances, proofing errors, and baking issues.
Suggested Summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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