Bread Baking Course
Learn to bake professional-quality bread from the ground up, starting with the science of flour and fermentation and finishing with artisan sourdough, brioche, and laminated doughs. This course gives you the hands-on skills and technical knowledge to produce consistent, bakery-grade results every time you bake. Whether you are a complete beginner or a home baker ready to level up, this is the most thorough bread baking education you will find.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
You will start with the fundamentals — ingredients, equipment, food safety, and baker's percentages — then move into gluten development, yeast fermentation, and dough handling. You will learn to shape and proof a wide range of breads, from simple sandwich loaves to high-hydration sourdough and buttery brioche. The course covers steam injection, scoring technique, and oven management so your crust and crumb come out right every time. You will also explore enriched doughs, whole grain formulas, and laminated pastries like croissants. By the end, you will know how to troubleshoot faults, standardise your process, and scale production confidently.
Elevify advantages
Develop skills
- Sourdough Starter Management: Build, feed, and maintain a healthy sourdough starter from scratch.
- Dough Shaping Techniques: Shape boules, batards, baguettes, and enriched loaves with precision.
- Fermentation Control: Manage bulk fermentation timing and temperature for consistent, flavoursome results.
- Bread Fault Diagnosis: Identify and fix common issues like dense crumb, pale crust, and flat loaves.
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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