4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
The Bread Course gives you practical, step-by-step methods to produce consistent country loaves, baguettes, and sandwich bread with reliable crumb, crust, and volume. Learn dough science, mixing, gluten development, fermentation control, proofing, scoring, and deck-oven baking, plus clear quality standards, troubleshooting tools, and training protocols that raise product consistency and streamline daily production.
Elevify Differentials
Develop Skills
- Professional dough control: mix, ferment, and proof for flawless structure.
- Advanced shaping & scoring: baguettes, country loaves, and sandwich pans.
- Deck oven mastery: steam, loading, and bake curves for premium crust.
- Ingredient science for bakers: hydration, flour strength, and fermentation.
- Bakery QC systems: SOPs, bake logs, and fast troubleshooting on the line.
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.What our students say
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