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.
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
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
See what our Members are saying
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.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.
If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.
With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.
All people must enter with the same user email (whoever purchased the Membership)
Ratings and Reviews
4.8
Avg. Rating
864 Ratings
5
90
4
14
3
3
2
1
1
0
What's your experience? We'd love to know!
Login to Review
grazie11
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 ♥️♥️♥️
×
![Preview Image]()
veera346
big size bread
all the recipes are for bigger bread and need to use to many ingredients. if I do mistake, I waste a lot. If small size of bread like using 150 to 250 grams of flour it much better as learn. The chef explained very clearly what about the baking and using of ingredients. Thank You
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
liked the variety of the ingredients
Easy step by step explanation. Thank you