Homemade bread workshop

Homemade bread for beginners (online workshop)

90,00 TAX Included

SKU: TOP01 Category:


If you are a good bread lover and like to make everything you eat at home, you will certainly enjoy it very much during this online workshop.

To carry out this workshop it is not necessary to have any previous knowledge regarding bread making. We will learn how to prepare homemade bread from the most basic level and we will be learning along the way. We will make all our bread by hand, without the need for any kind of stand mixer. We will learn to love bread in the first person, seeing how it evolves and transforms.

We will see different methods of making bread. Starting with the direct method and going to the indirect method. We will know the preferments and how to use them, we will learn to make sourdough, how to feed it, maintain it and make bread with it.

During the workshop we will make several breads: plain and seeded tin loaf, simple fougasse made with ingredients, plain ciabatta and with ingredients, couronne bordelaise, pain au levain and sourdough bread with seeds.

How does the workshop develop?

In the virtual workshop you have the facility and comfort to adjust it to your own schedules, being able to access it at the time you like or adjust to your possibilities. The method for learning consists of a theoretical basis accompanied by videos and photographs.

You will have at your disposal a forum where we will solve all the doubts that may arise daily and where you can also meet other classmates, be involved in their progress and know the various problems that may appear and their resolution.

You will be able to share photos of your internships and thus appreciate your progress and evolution during the workshop.

You will have available for download all PDF files with the theoretical content of the workshop, recipes, frequently asked questions and common errors.

Is the workshop live or can I watch the videos when it’s appropriate?

The workshop is not live, the videos are recorded so that you can watch them when you consider it best. The whole workshop is adjusted to your time and needs, without haste or time.

What you learn throughout the workshop:

  • Know in depth the ingredients with which we will work.
  • Learn the difference between direct and indirect method
  • See what preferments there are, how to elaborate and work with them
  • What is sourdough, how to elaborate, maintain, conserve and work with it
  • Learn the different types of kneading that we can apply to our doughs
  • Know what autolysis is and what benefits it brings us
  • How folding influences the dough
  • The importance of kneading, division into pieces, pre-shaping and shaping
  • What is the fermentation of a bread and know how to recognize its optimum point
  • How to score and bake bread
  • How to work with seeds and incorporate them into a dough
  • What is the baker´s percentage, learn how to apply and develop it
  • Learn how to make the following breads: plain and seeded tin loaf, simple fougasse made with ingredients, plain ciabatta and with ingredients, couronne bordelaise, pain au levain and sourdough bread with seeds
  • What problems can arise when making bread with sourdough and how to solve them

What will we need to do this workshop?

  • Plain and bread flour
  • Whole rye flour
  • Dried baker’s yeast
  • Poppy seeds and varied seeds (flaxseed, sesame, seeds…)
  • Medium and large bowls
  • Airtight container
  • Glass bottle or container with a capacity of 400 g approx.
  • A marker or elastic rubber
  • Plastic film
  • Parchment paper
  • Silicone spatula
  • Flexible scrapers
  • Stainless steel scraper (not required)
  • Bread lame (not required, can be replaced by a sharp knife)
  • Banneton (not required)
  • Cotton cloths
  • Circular pan 10 inches (25 cm) in diameter + a flanking cup
  • Rectangular pan
  • Digital scale
  • Table of wood where to place the bread to transfer it in the oven
  • Steel sheet* (not required), baking stone* (not required), oven tray
  • Oven thermometer (recommended)

* They are not essential to develop the workshop, but we must bear in mind that on both surfaces the results will be better than on an oven tray.

In addition to the basics that we always have at home such as salt, granulated sugar, eggs, milk…

How long will the workshop last?

We will enjoy 4 weeks full of topics, recipes, videos, practices and the best part… eat our bread!

Access to it and visibility of the videos will end once the workshop is over.

When does the online workshop start?

This edition will start on April 20, 2020 and will last 4 weeks from that day.

Additional information

Workshop start date

20/01/2019, April 20, 2020, June 8, 2020, September 7, 2020