()
()

BOOK WITH CONFIDENCE

Low deposit, fully flexible, Covid-19 book risk free. Learn more

Artisan Bread Baking Course

From £397 pp

Andalucía, Spain

5 days

Join a group of up to 4

Artisan Bread Baking Course

(3)

What You'll Do

Join this 5 day artisan bread baking course (3 full baking days) in the host's very own micro-bakery in the hills of Andalucia, just 30 minutes from the vibrant city of Granada; roll up your sleeves and get hands-on to prepare your own artisan loaves from start to finish and learn the tricks of the trade.

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.

Experience
Highlights

Stay in a family run B&B accommodation in your own ensuite room.

Learn to cook sourdough bread, baguettes, croissants & pain au chocolat.

Great base under an hour's drive of beaches, mountains and Granada.

Your Local Host:

Lydia and Mike

Mike and Lydia moved to the Lecrin Valley in Andalucia from the UK, and were overtaken by the beauty and fresh, lush regional produce available. However, they were missing one thing and that was good bread from back home. Following on from Lydia’s already proven recipe and technique for perfect croissants, Mike began an obsession with sourdough. And so their micro-bakery was born, the perfect place to master their favourite foods and share the experience with others. Although your focus of the course will be on the sourdough and other delicious baked goods, your hosts Mike and Lydia will be serving up an array of international foods during meal times, accompanied by amazing regional wines. All enjoyed together on the terrace surrounded by the mountains.

Experience Itinerary

Arrival

– 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

 

 

Accommodation

The traditional townhouse

single bedroom in Spanish home on bread baking holiday

Bread Baking

– 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

Accommodation

The traditional townhouse

view from balcony over Saleres in Spain

Pizza & Baguettes

– 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

Accommodation

The traditional townhouse

double bedroom in Spanish home on bread baking holiday

Pastry

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

Accommodation

The traditional townhouse

double bedroom in Spanish home on bread baking holiday

Departure

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

Reviews (3)

M De Guzman

Sunday 29th September, 2019

Had a great time, learn the skills fast and warm and friendly welcome.

Had a great time, learn the skills fast and warm and friendly welcome.

Read more

P Morrison

Saturday 15th June, 2019

Can’t say enough about incredible time in Mike’s, Lydia’s, little Lara’s and Matthew’s home. Learning to make sour dough bread and baguettes/Mike and croissants/Lydia was so informative. Instructions, knowledge and techniques were only surp...

Can’t say enough about incredible time in Mike’s, Lydia’s, little Lara’s and Matthew’s home. Learning to make sour dough bread and baguettes/Mike and croissants/Lydia was so informative. Instructions, knowledge and techniques were only surpassed by their patience. Recommend to everyone - 5 star plus.

Read more

P Carr

Monday 25th March, 2019

Great holiday with friendly family, sharing lots of sourdough baking and eating. Enjoyed walks from village beside orange and lemon orchards. Visited the Alhambra palace and an olive oil tour on my extra days. Home with lots of tips, my signature loa...

Great holiday with friendly family, sharing lots of sourdough baking and eating. Enjoyed walks from village beside orange and lemon orchards. Visited the Alhambra palace and an olive oil tour on my extra days. Home with lots of tips, my signature loaf, photos and happy memories.

Read more

Location Information

This unique baking course, tucked away off the beaten track in the village of Saleres in the spectacular heart of Andalucia, is set in a micro-bakery with charming accommodation in the baker’s family home.

Features
– Accommodation in a lovely family home in a traditional townhouse in the unspoilt Lecrin Valley near Granada
– Stay in a lovely ensuite single or double room, with built in wardrobes and stunning views
– Enjoy one of 3 terraces to relax, sun, or enjoy a meal on
– Saleres is arguably the most authentic of the once-Moorish villages in the Valley
– Plenty of opportunities to stroll around the fruit groves or along the footpath by the river
– Andalucia’s 1,250 kilometre GR7 footpath passes directly through Saleres, offering spectacular views

Nearest airports:
Granada (around 40 minutes away by car)
Malaga (around 1.5 hours by car)

 

  • 4 nights accommodation in either a single or double ensuite room
  • Please note: prices are per person and there are no single supplements for solo travellers
  • 3 day complete sourdough course (15.5 hours) covering all aspects from obtaining ingredients, baking through to storage
  • Apron, recipes and notebook upon arrival
  • All meals including breakfasts, lunches and dinners
  • Snacks and refreshments served throughout the days
  • Sourdough culture to take home with you
  • Check in any time after 4pm on Sunday and check out by noon on day Thursday
  • Please note a car hire is essential for this holiday to make the most out of the area

FAQs

- 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

- 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

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!