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Creative Breads Using Sourdough

Explore advanced fermentation techniques, ingredient combinations, and creative designs to craft bread that not only captivates the eye but also delights the palate.

Hans Ovando

Director of Be Chef Pastry School, Best Master Artisan Pastry Chef of Spain (MMAPE) 2022

Hans Ovando

Director of Be Chef Pastry School, Best Master Artisan Pastry Chef of Spain (MMAPE) 2022

Get ready to unleash your imagination in every slice!

Mastery of the age-old craft of working with natural yeasts, which not only enhance the flavor but also the health benefits of bread, elevating it above regular bread offerings.

At the end of this online course you will be able to:

  • Blend the rich tradition of artisan baking with your own creative touch.
  • Craft an array of extraordinary breads with sourdough as the foundation.
  • Achieve a 100% sourdough ratio in your baking.

Become a master baker and infuse your days with unmatched aroma and taste!

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Course Syllabus

Course Content

Chapter 1 - Presentation of the course
Chapter 2 - Sourdough
Chapter 3 - 100% sourdough rustic bread
Chapter 4 - Traditional Ciabatta
Chapter 5 - Rustic Multigrain Bread
Chapter 6 - Spelt bread, walnuts and oats
Chapter 7 - Bread with fruits
Chapter 8 - Traditional Focaccia with basil, green olives and asparagus
Chapter 9 - Sun-dried tomato, olive and basil foccacia
Chapter 10 - Corn, onion and kikos bread
Chapter 11 - Chocolate Hazelnut and Orange Bread
Chapter 12 - New York Style Bagels
Chapter 13 - Hamburger and Sesame Bread
Before you go

From selecting the right flours, navigating through the fermentation process, to finally holding a freshly baked loaf of bread in your hands.

What you'll learn

If you’re new to making bread recipes or haven’t worked with sourdoughs before, all of this might seem unfamiliar. However, there’s no need to worry. In this course, we’ll unravel all the secrets and provide you with the essential details to begin your journey into the world of sourdough bread.

The course is led by multi-award-winning pastry chef Hans Ovando, who passionately shares his love for baking and, particularly, his favorite discipline, sourdoughs.

Who is it for?

This online course is designed for individuals interested in the world of baking and sourdough, and no prior knowledge is required.

What you’ll need

  • Kneading machine
  • Bags of different sizes
  • Scale
  • Linen cloths
  • Oven
  • Bannetons
  • Bread slicer
  • Bowls for resting the dough
  • Ph meter
  • Thermometer
  • Spatula
  • Cutting board
  • Knives

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See what our Members are saying

The exelent

I like

Jesus Hernandez

The best

Perfect

soudabeh asadi

The behaviour of the ingredients to the dough

Excellent

ΝΙΚΟΣ ΜΑΤΘΑΙΟΣ

Procesos

Se cumplieron mis expectativas, las explicaciones claras y buen material

nicolas cardona

Ok

Ok

Marina Bakic

nothing

excellent

Mohamed Rasheek

Meet your Instructor

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Director of Be Chef Pastry School, Best Master Artisan Pastry Chef of Spain (MMAPE) 2022

Hans Ovando has developed professionally by making the most of his time working alongside renowned pastry professionals, including Carles Mampel at the Bubó pastry shop. He has risen to prominence as one of the most decorated chefs in the global pastry scene.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2h 55 min of HD video
  • 12 Recipes
  • 32 Lessons
  • Recipe Book
  • Additional Material
  • 12 Quizzes
  • Certificate

Available languages

  • English, Español (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Intermediate

Ratings and Reviews

4.9
Avg. Rating
488 Ratings
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What's your experience? We'd love to know!
Dalimar Vega
Posted 3 weeks ago
Favorite bread class!

Very complete class. The variety of recipes selected allowed me to learn more about doing better the inclusion ingredients to the doughs. To determine if the dough needs more hydration or less. Tricks on controlling fermentations and different types of bread shaping. He explains everything in detail and as an instructor Chef Hans Ovando is excellent, you can see how much he enjoys his profession.

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Wayne McChesney
Posted 3 weeks ago
How to store the sourdough for a later date.

Very thorough.

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anyelalopez87
Posted 1 month ago

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Ευάγγελος Μπουροδήμος
Posted 3 months ago
!!!!!

!!!!!!!!!!!!

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Jesus Hernandez
Posted 5 months ago
The exelent

I like

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Mohamed Rasheek
Posted 5 months ago
nothing

excellent

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soudabeh asadi
Posted 7 months ago
The best

Perfect

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Artjom Vassiljev
Posted 8 months ago
Awesome and charismatic teacher

Loved it. Probably the best bread course here. Very nice teacher, everything is well explained. Recommended,

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Marina Bakic
Posted 8 months ago
Ok

Ok

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Amol Joshi
Posted 9 months ago
Ciabatta

Was good. Final presentation of ciabatta had olives and nuts mentioned but the mixing video didn’t had that.

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