Advanced Artisan Bread & Viennoiserie Course
Master advanced artisan bread and viennoiserie using professional formulas, precise fermentation control, and two-day bakery schedules. Troubleshoot dough issues effectively, refine sourdough starters, and produce consistent, high-quality loaves and pastries at scale. This course equips bakers with reliable systems for superior results in every batch.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Advanced Artisan Bread & Viennoiserie Course teaches precise, repeatable systems for managing sourdough starters, hydration levels, and baker’s percentages. Participants apply these to craft country loaves, whole-grain breads, and sourdough viennoiserie. Key topics include reliable two-day production schedules, temperature and fermentation control, troubleshooting techniques, and documentation practices that streamline workflows and consistently elevate product quality.
Elevify advantages
Develop skills
- Advanced sourdough starter control: precise feeding, timing, and temperature.
- High-hydration dough mastery: mix, fold, and shape for open, artisan crumb.
- Artisan formula design: build and scale country, whole-grain, and viennoiserie doughs.
- Fermentation and proofing control: adjust for flour, schedule, and ambient shifts.
- Professional troubleshooting: fix structure, acidity, proofing, and bake defects fast.
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.What our students say
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