Advanced Artisan Bread & Viennoiserie Course
What will I learn?
You'll gain a deep understanding of fermentation science, flour selection, and baker's percentages so you can build and adjust formulas with confidence. The course walks you through every major artisan bread style, including baguettes, focaccia, rye loaves, and enriched breads, with detailed instruction on mixing, shaping, and baking. You'll master laminated dough for croissants, Danish pastries, and brioche, learning how butter selection and fold sequences directly affect layer quality. Oven operation, steam management, and defect diagnosis are covered to help you troubleshoot and produce consistent results. You'll also build practical skills in production scheduling, quality control, waste reduction, and cost management for professional bakery environments.
Elevify advantages
Develop skills
- Lamination Mastery: Execute precise croissant and Danish dough folding for defined, flaky layers.
- Sourdough Control: Build, maintain, and time levains for consistent, predictable fermentation results.
- Shaping and Scoring: Apply professional hand techniques to achieve clean ears, tension, and over spring.
- Production Planning: Design bakery schedules and scale formulas from 1 kg to 20 kg batches.
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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