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Advanced Artisan Bread & Viennoiserie Course

Advanced Artisan Bread & Viennoiserie Course
flexible workload from 4 to 360h
valid certificate in your country

What will I learn?

This Advanced Artisan Bread and Viennoiserie Course provides exact, repeatable methods for managing sourdough starters, dough hydration, and baker’s percentages. It applies these to making country loaves, whole-grain breads, and sourdough viennoiserie. You will master dependable two-day production plans, temperature and fermentation management, problem-solving techniques, and record-keeping practices that improve efficiency and ensure top-quality results every time.

Elevify advantages

Develop skills

  • Advanced sourdough starter management: exact feeding, timing, and temperature control.
  • Mastery of high-hydration dough: mixing, folding, and shaping for superior artisan texture.
  • Design of artisan recipes: creating and adjusting country, whole-grain, and viennoiserie doughs.
  • Control of fermentation and proofing: adapting to flour types, schedules, and environment changes.
  • Expert troubleshooting: rapid fixes for dough structure, acidity, proofing, and baking issues.

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 valuable information.
WiltonCivil Firefighter

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