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Advanced Artisan Bread & Viennoiserie Course

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

What will I learn?

This course provides exact methods for managing sourdough starters, dough hydration, and baker's percentages, applying them to rustic loaves, wholemeal breads, and sourdough pastries. Master dependable two-day baking routines, temperature and fermentation management, problem-solving techniques, and record-keeping practices that boost efficiency and ensure top-notch results every time.

Elevify advantages

Develop skills

  • Master precise control of sourdough starters through feeding, timing, and temperature adjustments.
  • Excel in handling high-hydration doughs by mixing, folding, and shaping for superior open crumb structure.
  • Design and scale artisan recipes for country loaves, whole-grain breads, and viennoiserie.
  • Optimise fermentation and proofing by adapting to flour types, timelines, and environmental changes.
  • Quickly troubleshoot and correct issues in dough structure, acidity, proofing, and baking faults.

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.
Workload: between 4 and 360 hours

What our students say

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The course was essential to meet the expectations of my boss and the company I work for.
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Very great course. Lots of rich information.
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