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.
Course curriculum
Course Content
Chapter 2 - Introduction to home baking
Chapter 3 - Poppy seed plait
Chapter 4 - Onion and rosemary knots
Chapter 5 - Super wholemeal bread
Chapter 6 - Gluten free seeded bread
Chapter 7 - Walnut, cranberry and rosemary bread
Chapter 8 - Sweet milk and sesame bread
Chapter 9 - Polenta, Parmesan and Herb biscuits
Chapter 10 - Apricot, confit of garlic and vinegar spiral
Farewell
What you'll learn
A perfect course to introduce yourself to the world of bread, the use of yeast and different cooking methods
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)
Her deep care and respect for the quality of the products and her healthy and creative proposal has earned her a privileged place in the hearts of viewers, reaching a very diverse audience.
About Scoolinary
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Take your cooking skills to the next level.
Learn from anywhere at your own pace.
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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.
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