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Advanced Artisan Bread & Viennoiserie Course

Advanced Artisan Bread & Viennoiserie Course
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

Before starting, you can change the chapters and 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 where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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