Advanced Artisan Bread & Viennoiserie Course
This course equips you with professional systems for artisan bread and viennoiserie, covering sourdough starters, baker’s percentages, hydration management, and two-day production schedules. Master country loaves, whole-grain breads, and sourdough pastries through precise fermentation control, troubleshooting, and workflow documentation to ensure consistent high-quality results at scale.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain reliable, repeatable techniques for managing sourdough starters, hydration levels, and baker’s percentages, applied to crafting country loaves, whole-grain breads, and sourdough viennoiserie. Master two-day production timelines, temperature and fermentation precision, effective troubleshooting, and documentation practices that optimise your baking process and elevate product consistency and quality.
Elevify advantages
Develop skills
- Master precise control of advanced sourdough starters through feeding, timing, and temperature management.
- Gain expertise in handling high-hydration doughs by mixing, folding, and shaping for superior artisan crumb structure.
- Learn to design and scale artisan formulas for country loaves, whole-grain breads, and viennoiserie.
- Develop skills in fermentation and proofing control, adapting to flour types, schedules, and environmental changes.
- Acquire professional troubleshooting techniques to quickly resolve issues with dough structure, acidity, proofing, and baking defects.
Suggested summary
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