OJI HOUSE BAKING STUDIO

OJI HOUSE BAKING STUDIO

Sourdough baking classes.

  • Sourdough baking fundamentals Lvl.1

    In this two and half day class, you will learn the fundamentals of sourdough bread making. We will cover in depth the mixing, fermentation, feedings of sourdough starters and baking.

    This class is important for anyone wishing to do the Lvl.2 class as the theory will only be covered in this class.

    You can expect to be making:

    Country loaf - Direct / retarded

    Seeded

    Miche

    Baguette & Fougasse - Direct

    Brioche

    Next date available : July 28th-30th - Price : 1200 AUD + GST

    More dates to be announced for 2026

    Great for bakeries wanting to train then staff or people wanting to have a great sourdough baking fondation before learning more.

    Enquire now

  • Advanced Sourdough baking Lvl. 2

    In this two and a half day class, you will learn more advanced techniques of sourdough bread making using different flours and pre-ferment. The goal here is to learn the most complex things on baking. You can expect to be making:

    Low inoculation retarded country & legume porridge

    Bulked retarded baguettes

    Pizza bianca & Rosso & Foccacia

    Borodinsky (100% rye)

    Rugbröt (100% rye)

    GF CUBE (gluten friendly)

    Brioche Deluxe

    More dates to be announced for 2026

    Great for people who have taken the Lvl.1 class and want to increase their skills, it’s also a great class for experienced bakers who want to challenge their knowledge and skills.

    JOIN THE WAITLIST

  • All about Baguettes & extensible doughs

    In this two and a half day class, we will be diving into the art of making baguettes and understanding better how to achieve extansible doughs. You will learn to make baguettes, in many different shapes and flavours. You will learn what characteristics to look for in your ingredients and how to adapt the process accordingly. You can expect to be making:

    Baguette de tradition (yeasted)

    Sourdough baguette + Wholegrain baguette

    Ficelles

    Ciabatta

    Focaccia

    Turkish

    More dates to be announced for 2026

    This class is great for anyone who is looking to achieve open crumb, light in texture, sourdough baguettes and flatter breads.

    Join the waitlist

  • Shokupan & Hot cross buns Masterclass

    In this two and a half class, you will learn the fundamentals of a great sourdough shokupan & Hot cross buns. You can expect to be making:

    Shokupan 2.0

    Seeded Shokupan

    Shokubuns

    Toasted Bran shokupan

    Chocolate shokupan

    Hot cross buns

    Vegan Shokupan & Hot cross buns

    Next date available : August 4- 6th - Price : 1200 AUD + GST

    More dates to be announced for 2026

    Enquire now

  • Beginners Panettone Masterclass

    In this 2.5 day panettone class, you will discover the art of panettone making, from feeding your pasta madre to making panettone either at home or in your bakery. You can expect to learn all the theory to keep your pasta madre alive as well as multiple panettone recipes. You can expect to learn :

    Panettone classico

    Chocolate panettone

    Local flour panettone

    Colomba

    Next date available : June 30th-July 2nd- Price : 1200 AUD + GST

    More dates to be announced for 2026

    Great for people who have no experience in sourdough enriched doughs.

    Enquire now

  • Advanced Panettone Masterclass

    In this 2.5 day advanced panettone class, we will be diving into more complex techniques and products. You will learn how to balance and analyse recipes. You can expect to be making :

    Peanut or Pistachio panettone

    Cacio e pepe panettone

    Single dough Panettone

    3 dough panettone classico & Chocolate

    Pandoro

    Aromatic pastes

    Candied fruits

    Great for people who have already taken a panettone class with me before of for people with a good understanding of their pasta madre and sourdough enriched doughs.

    JOIN THE WAITLIST NOW
  • sourdough brioche

    All about Brioches

    In this two and a half day class, we will be diving into the art of making sourdough brioche and enriched doughs. You can expect to be making:

    Single dough Brioche TTC

    Brioche Deluxe (vendéene)

    Fougasse d’aigues morte

    Olive oil Brioche

    Challah

    Saffron Cuchaule (Swiss Brioche)

    Kouglof

    More dates to be announced for 2026

    JOIN THE WAITLIST

FAQs

  • Our specialty at Oji house is to do everything naturally fermented. All items (except for the baguette de tradition in the All about baguette class) are made from sourdough starters. We use liquid & stiff, wheat ,rye and rice starters.

  • All classes at Oji House start at 8am on Mondays and finish around midday on Wednesdays.

    They are suppose to run for 8-9H/day with a 30min break, however, depending on the class and the groups, this may vary.

  • Each class cost A$ 1200 + GST, depending on the class you will have either some digital or printed material to take home as well as some baked goods.

  • We would love to provide lunch for you but at this stage we put our focus on making the classes as smooth and valuable as possible in terms of content. Maybe in the near future !

    PS: there should be bread on site for sandwiches !

  • You might be able to find all day parking at the Bell Station or the Preston market. You can also check the back street behind plenty road.

    We recommend staying at the Novotel Preston near by. We will try negotiating a discount code in the near future.

    See you soon !