Japanese Bread Course
This Japanese Bread Course equips bakery professionals with skills to make authentic shokupan. You will learn exact formulas, dough fermentation, precise shaping, deck-oven baking techniques, and troubleshooting methods. These ensure consistent production of soft, high-volume loaves boasting excellent quality, tender crumb, and superior flavor that lasts. The course covers everything from mixing to packaging for reliable results every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
In the Japanese Bread Course, you gain skills to bake consistent, ultra-soft shokupan using baker’s percentages, tangzhong, or yudane techniques. Master spiral mixer dough preparation, fermentation management, shaping, proofing, and deck oven baking for thin, elastic crusts. Also learn troubleshooting, workflow organization, sanitation practices, and packaging to achieve reliable volume, tender crumb, and extended shelf life in every batch.
Elevify advantages
Develop skills
- Master shokupan formulas to create soft, high-volume Japanese milk bread doughs.
- Operate spiral mixers professionally by managing TDT, gluten development, and dough texture.
- Shape and proof loaves perfectly for smooth rolls, uniform crumb, and robust oven spring.
- Bake and cool in deck ovens to get thin elastic crusts, moist crumb, and two-day softness.
- Scale up bakery production quickly with 20-loaf batches, timing schedules, and error fixes.
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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