Homemade Bread
The beauty of homemade, artisanal baking. Every day you can enjoy natural, nutritious bread, without additives and, (the best part) made by your own hands.
Presentadora de TV y creadora de Juliana López May - Estudio de Cocina
Course Content
Course Content
2 - Introduction to home baking
Free
3 - Poppy seed plait
4 - Onion and rosemary knots
5 - Super wholemeal bread
6 - Gluten free seeded bread
7 - Walnut, cranberry and rosemary bread
8 - Sweet milk and sesame bread
9 - Polenta, Parmesan and Herb biscuits
10 - Apricot, confit of garlic and vinegar spiral
Before you go
Course Recipes
About this Course
8 recipes with a twist and the special touch of Juliana López May, acknowledging her German family heritage and Italian influence.
To make homemade bread you don’t need sophisticated equipment or a big event, just the desire and time. All the bread made in this course is simple, easy to make and without additives or preservatives.
The bread can be kept in the fridge or frozen and revitalised. Juliana shares with us her best baking tips to make it possible to have fresh bread every day.
Using just your hands and an oven you can create great products, if you master the technique and learn how to choose your ingredients well.
At the end of the course you will be able to master the art of basic bread making, and put your personal stamp on each every that comes to mind.
What's included?
- 2h 15m HD video
- 8 recipes
- 31 lessons
- Recipe Book (English, Spanish)
- 9 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Meet your Instructor
TV presenter and creator of Juliana López May - Cooking Studio (Buenos Aires, Argentina)
Her deep care and respect for product quality, along with her healthy and creative approach, have earned her a special place in the hearts of viewers, reaching a very diverse audience.
A perfect course to introduce yourself to the world of bread, the use of yeast and different cooking methods
What you'll learn
Yeast is alive, and you will learn to manage and use it at the optimal moment. You will learn to recognise the characteristics of yeast when it is in good condition, how much to use, how long to ferment it and when it is not necessary to use yeast. You will also learn how to make foams from different ingredients, which you will use as a base for recipes.
You will be delighted with the nutritious breads such as a sweet milk bread that boasts a sesame crust; or a wholemeal bread enriched with nuts and dried fruit.
A gluten-free bread, free of wheat or other cereals, with seeds.
You will be shown a plait and knots that are baked on a tray, and other breads baked in a mould. Nut bread is special because it is cooked inside a cast iron pot, generating steam and creating a crust that amazes all the senses.
Who is it for?
The course is aimed at anyone who wants to start making bread, from home cooks to restaurateurs looking for a homely recipe for their business.
Necessary Materials
- Domestic oven
- Baking trays
- Silpat mats
- Baking paper
- Rolling pin
- Pastry brush
- Water spray
- Cooling rack
- Circular mould 26 cm
*equipment or materials recommended in some of the recipes (they are not essential for the course)
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Ratings and Reviews
4.8
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Willem Griesel
Truly comforting and easy
The recipes all seem very easy. There is some skill required but nothing too intricate. These breads are ideal for home or a bakery. The only downside is that she uses 0000 flour which is not easy to come by in certain parts of the world. You'll have to experiment with different flours and the water to flour ratio to get it just right.
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liked the variety of the ingredients
Easy step by step explanation. Thank you