Advanced Artisan Bread & Viennoiserie Course
Elevate your baking with advanced artisan bread and viennoiserie techniques, featuring professional formulas, precise fermentation control, and efficient two-day production schedules. Gain skills to troubleshoot dough problems, perfect sourdough starters, and produce consistent, top-quality loaves and pastries on a larger scale. This course equips bakers with reliable systems for hydration, baker’s percentages, and workflow optimisation to ensure repeatable high standards in every bake.
from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This advanced course provides exact, repeatable methods for managing sourdough starters, dough hydration, and baker’s percentages, applying them to country loaves, whole-grain breads, and sourdough viennoiserie. Participants master dependable two-day production timelines, temperature and fermentation precision, effective troubleshooting, and documentation practices that enhance efficiency and consistently improve product quality across professional baking operations.
Elevify advantages
Develop skills
- Advanced sourdough starter management: exact feeding, timing, and temperature control.
- Mastery of high-hydration dough: mixing, folding, and shaping for open artisan crumb.
- Artisan recipe formulation: developing and scaling country, whole-grain, and viennoiserie doughs.
- Fermentation and proofing management: adapting to flour types, schedules, and environmental changes.
- Expert troubleshooting: swiftly resolving structure, acidity, proofing, and baking issues.
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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