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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

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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