Artisan bread baking course

Andalucia, Granada, Spain

5 days from
per person
€465

Average user rating

Holiday Itinerary

If you have been wanting to master the art of baking your own bread and love sourdough and croissants, this is the getaway for you. Head to this private artisan micro-bakery in the heart of Andalucia, roll up your sleeves and learn all the tricks of the trade!

Although the perfect loaf may look difficult, it is just about finding the right ingredients, learning timing, some additional skills and patience. Follow this 3 day course and you could be well on your way to discovering a new hobby and you will never have to buy your bread again.

The bakery is an authentic, family-run business, and your classes will leave no stone unturned - you will be walked through the process from start to finish for 3 days until you have mastered your techniques and perfected the craft of sourdough.

Your hosts and bakers, Lydia and Mike, will guide you through making your own sourdough loaves as well as baguettes and the process of laminating dough with butter to create specialties like croissants, pain aux raisins and pain au chocolat.

This 3 day course is a far cry from anything you’ll find on YouTube - hands-on, bespoke tuition will provide you with everything you need to know to easily bake top-quality artisan products at home with the most basic of equipment.

Classes are kept small, with a maximum of 4 people, to ensure individual attention and guidance and each guest is equipped with recipes, a notebook and apron on arrival.

Your 4 night accommodation will be in the family owned casa, with your own private ensuite room, where you will be welcomed like one of the family yet given privacy and space whenever you need it. There are plenty of spaces to curl up with a good book and take in some sun, and a sunny terrace for one of the family’s delicious homemade international dinners with regional wine.

If you brought a car, you’ll have plenty of spare time to visit Granada, the Sierra Nevada National Park, and the beaches of the Costa del Sol. If you’re an avid hiker or cyclist, this is the perfect region for you to explore without a car and take in the abundance of nature this area has to offer.


Suitability
- All levels from beginner to advanced bakers welcome
- Minimum age 18 with no upper age limit (under 18s accepted accompanied by an adult)
- All classes are taught in English

 
Start days
- Course arrival days are Sundays throughout the year
- Please note the school is closed early January


Holiday itinerary
Please note that making artisan bread is a long slow process, so lessons are nothing like the cookery lessons you normally come across. Not that it is ever boring - it is always good fun. It may look quite intensive (your hosts aim to give guests plenty of opportunity to master steps) but there is always lots of time during the preparation to go for a stroll around the pueblo or the campo, lounge on the terrace, take in some Netflix or have a nap!

Also, if there is just one person, or one group, they will happily customise the content. Also note the hosts may need to vary the content a little if the weather is extremely hot (which rarely affects the indoor temperature)

Day 1 - Sunday
- Arrival and welcome drinks
- The afternoon and evening are free for you to spend at your leisure
- Outline the history of leavened bread from the time of the Pharaohs to the present day
- Explaining the benefits of artisan baking, natural leavening, and retarded fermentation
- Dinner with the family at 8pm

Day 2 - Monday
- Breakfast between 8 and 10am
- Hand out recipes, notebooks, aprons and briefing on safety and hygiene
Morning
- Preparing and refreshing a sourdough culture (“mother”)
- Preparing and growing a starter (first stage fermentation)
- Bake some prepared bread to eat with lunch
- Relaxing lunch at 1:30pm with a glass or two of wine
Afternoon
- Mixing flour, water, and starter to form dough
- Autolyse (hydrate) then add salt
- Stretch and fold the dough six times during the second fermentation
- Prepare bannetons (baskets for individual loaves)
- Weigh, cut, and shape the dough
- Place in bannetons for overnight final fermentation in the fridge
- Dinner with the family at 8pm
- Start laminated pastry
- Prepare and mix dough – refrigerate


Day 3 - Tuesday
- Breakfast between 8 and 10am
- After breakfast, you'll have time to master a pizza, sample a range of local oils, or take in some sightseeing with your hosts - they will leave it up to you
- Relaxing lunch at 1:30pm with a glass or two of wine
- Tip sourdough from bannetons onto oven peel
- Learn different scoring techniques
- Bake bread, in our Rofco stone oven and also in a conventional oven using an enamelled pot
- Sourdough baguettes: prepare sourdough for Wednesday’s baguettes, refrigerate
- Laminated pastry: prepare butter for pastry lamination
- Laminate pastry for overnight second fermentation
- Dinner with the family at 8pm

Day 4 - Wednesday
- Breakfast between 8 and 10am
- Sourdough bread: prepare starter and dough for afternoon’s high hydration bread practice
- Laminated pastry: prepare laminated dough pastries, including classic French croissants, pains aux raisins, and pain au chocolat
- Prove pastries, then bake in the convection oven
- Lunch at 1:30, including croissants with a variety of savoury fillings
- Sourdough Baguettes: cut baguette dough, shape, prove baguettes in a baker’s couche, score, then bake
- High-hydration Sourdough - practice high-hydration loaf shaping and scoring - the most difficult challenges!
- Dinner with the family at 8pm

Day 5 - Thursday
- Breakfast at 8:30am
- Bake high-hydration bread
- Check out by 12:00, taking sourdough starter, bread, new-found skills and happy memories


About the cooking school
- This is a small, family-run bakery specializing in all things sourdough started by husband and wife, Lydia and Mike
- This school is a working micro-bakery which is separate from the main kitchen of the house
- It is perfectly fitted with hardwood topped, stainless steel catering tables, shelving, cleaning facilities, Rofco bread oven, and all the tools, equipment and best ingredients you will need to create perfect sourdough
- This is school caters up to four ‘bakers’ at a time, so groups are small and attention is very individual, and you can learn at your own pace (please enquire if you are a bigger group or need additional accommodation)
- You will learn by mirroring your teachers step by step, until you have mastered a technique
- The baking school and accommodation is all run by your hosts, who will be there for limitless advice in regards to baking, tips on the area, local activities, as well as anything you may need during your stay
 

What will I learn?
- You will learn the best key ingredients, tools, and equipment to use and where to get them
- The fermentation process
- Creating a “mother dough” and maintaining it
- How to stretch and fold during the 2nd fermentation stage
- Time tables for fermenting and baking
- Health benefits of sourdough
- Different ways to shape bread
- How to make baguettes, classic French croissants, pains aux raisins and chocolat
- An introduction to Andalucian olive oils
- Many more tricks, strategies, and the ins and outs of baking
- Suggestions and recipes ideally suited for sourdough
- Learn the best ways to store bread
- Different types of flour, where to buy, and how to store
- The tools and equipment needed and where to source them
- Acquire lots of tips and tricks you won't learn from books or YouTube
- Debunk common myths and misconceptions about bread and sourdough


Accommodation
- The family house, accommodation and micro-bakery are located in the same building in the small village of Saleres in Andalucia
- It is on three levels with a main entrance from the front patio and a second entrance from the street
- The entire house can accommodate up to 3 guests and is open to all guests, aside for their private, ensuite bedrooms
- The host family sleep on the ground floor which comprises hallway leading to stairs, large main bedroom and generous child bedroom, and a family bathroom
- Also on the ground floor is a separate gated courtyard suitable for outdoor dining and also leading to a storage/laundry room separate from the rest of the house
- The living area of the casa is on the first floor; this part is open plan, comprising comfortable lounge with two sofas, wood fire, TV, and high-end audio system, leading to a dining area with fine views, and the kitchen
- Also on the first floor are the two guest bedrooms; one single room and one double - both rooms are ensuite
- The guest bedrooms have a good degree of privacy from the rest of the house (and each other) as the dividing walls are very thick, and the interconnecting doors are lockable and sound-proofed so there is never any noise transference
- The entire house is full of character with exposed chestnut beams on ceilings and walls and interesting features
- WiFi is available throughout the property and there is adequate bandwidth for browsing or Netflix
- The bathrooms have heaters and movable heaters and fans can be provided for the bedrooms but are seldom requested as Saleres sits in a very sheltered position
- Accommodation is included for 4 nights / 5 days
- Check in any time after 4pm on Sunday, check out by noon on day 5
- If you have more than 3 people in your party, your hosts can accommodate them in a local B&B and they can still join you for the course and evening meal


Meals
- Prices are based full board and you will have breakfast, lunch and dinner and dine with the family
- Here are some of the sample meals your hosts will be preparing for you during your stay
- If you love cooking as much as you love baking, join them in the kitchen and feel free to pick up some new recipes from them:
Tortilla with Chorizo
Tempura prawns
Paella
Sea bass with risotto
Moules Marinieres
Sourdough pancakes
Prawn Thermidor
Empanadillas
Teriyaki chicken
Lasagna al forno
Bunuelos
Slow roasted ribs
- Although the local bar in Saleres offers of drinks and tapas to accompany it, there are some great restaurants to try if you have a car, and your hosts would be happy to point you in the right direction


Free time in Saleres
- On breaks during the baking process, Saleres is the perfect white washed village to explore, take a stroll, and get in some good photography
- Also take a siesta or catch up on Netflix during your breaks
- Car rentals are very affordable from Malaga or Granada, and this is the perfect area to explore nature (the Sierra Nevada mountain range and Costa Tropical beaches are within a 30 minute drive)
- Head out to Granada for culture, restaurants and architecture (30 minute drive)
- Explore nearby, picturesque mountain villages like Capileira, Pampaneira and Trevelez

Extra activities in the area
Horse riding - 35€ per person
Guided visits to Bodega de vino “Senorio de Nevada” – 15€ per person
Balloon flights – from 200€ per person
Guided walking – from 25€ per person
Summit ascents – 55€ per person
Rock climbing – 40€ per person
Bungee jumping – from 35€ per person
Archery – 25€ per person
Raid campus training – 120€ per person
Paintball – from 20€ per person
Quad routes – from 40€ per person
Photographic routes – on request
Rio Verde descent – from 35€ per person
Rio Luna gorge – 30€ per person
Kayaking – 35€ per person
Private home massage service – 30€ per person


Go learn to bake artisan sourdough in a white washed, hillside village in Andalucia and come home with a whole new set of skills and recipes that will allow you to master this technique in your own kitchen for a lifetime.