Advanced Artisan Bread & Viennoiserie Course
Gain expertise in advanced artisan bread and viennoiserie using professional recipes, accurate fermentation techniques, and efficient two-day production plans suited for Zimbabwean bakers. Learn to diagnose and resolve dough problems, perfect sourdough cultures, and produce reliable, superior-quality loaves and pastries in larger quantities.

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.What our students say
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