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Advanced Artisan Bread & Viennoiserie Course

Advanced Artisan Bread & Viennoiserie Course
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.
Workload: between 4 and 360 hours

What our students say

Your lessons are perfect. I purchased the one-year package and finally have the opportunity to follow various topics of my interest without needing to change platforms... I thank you for everything you do, I've already recommended you to other people...
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Giulio CarloDigital Marketing Student
I like how the lessons are straight to the point and how I can switch chapters and skip content I don't need.
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The platform is fast, simple to use. The diversity of content and complementary videos really help with learning.
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