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.
TV presenter and creator of Juliana López May - Cooking Studio (Buenos Aires, Argentina)
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.
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Course Syllabus
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
Before you go
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)
Course recipes
In this course you will learn
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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.
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Every course includes a downloadable recipe book
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Ratings and Reviews
4.8
Avg. Rating
944 Ratings
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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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Mujahid Freihat
best course
he Homemade Bread course is perfect for anyone looking to master bread baking at home. The lessons are clear, well-structured, and suitable for all skill levels. From basic techniques to tips for achieving the perfect texture and flavor, everything is covered. This course has truly boosted my confidence in baking delicious, fresh bread right in my kitchen! Highly recommended.
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Grace Andersen
Visually systematic procedures
Thank you, Juliana! You did a very systematic procedure though it kind of made me pause just to keep up with you. It made me smile the way you talk. Not in a bad way but the opposite. It feels like I am beside you. Baking with you. ♥️ I am going to bake a lotof what I learned in the future or whenever I need bread. Thank you so much ♥️♥️♥️
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liked the variety of the ingredients
Easy step by step explanation. Thank you