Advanced Artisan Bread & Viennoiserie Course
Gain expertise in advanced artisan bread and viennoiserie baking through professional formulas, accurate fermentation management, and efficient two-day production plans. Learn to solve dough problems quickly, perfect sourdough starters, and produce uniform high-quality loaves and pastries on a larger scale.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This advanced course teaches reliable methods for managing sourdough starters, dough hydration, and baker's percentages. It covers making country loaves, whole-grain breads, and sourdough viennoiserie using two-day schedules, temperature control, fermentation techniques, troubleshooting, and record-keeping to improve efficiency and product quality consistently.
Elevify advantages
Develop skills
- Master sourdough starter management with exact feeding, timing, and temperature control.
- Develop skills in handling high-hydration doughs through mixing, folding, and shaping for superior crumb structure.
- Design and adjust artisan bread formulas for country loaves, whole-grain varieties, and viennoiserie.
- Control fermentation and proofing to adapt to different flours, schedules, and room conditions.
- Apply professional troubleshooting to quickly resolve issues with structure, acidity, proofing, and baking.
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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