Japanese Bread Course
Get expert at real shokupan in this Japanese Bread Course made for bakery workers. Pick up exact recipes, fermentation control, shaping, deck-oven baking, and problem-solving to make soft, big loaves with steady quality and great taste every time. Scale up from small tests to full production runs while keeping top standards in softness, volume, and shelf life.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course shows you how to make steady, super-soft shokupan with simple recipes, baker’s percentages, and tangzhong or yudane techniques. You will learn dough mixing in spiral mixers, managing fermentation, shaping, proofing, and baking in deck ovens for thin, stretchy crusts. Gain skills in fixing problems, planning work, keeping clean, and packing so each batch gives good rise, soft inside, and long freshness.
Elevify advantages
Develop skills
- Master shokupan recipes: create soft, fluffy Japanese milk bread doughs.
- Mix dough like expert in spiral machines: handle dough temp, gluten strength, and texture.
- Shape and proof perfectly: get smooth loaves, uniform crumb, powerful oven rise.
- Bake and cool in deck ovens: achieve thin stretchy crust, moist inside, softness for days.
- Grow bakery production quick: handle 20-loaf batches, time schedules, fix faults fast.
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 workloadWhat our students say
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