Artisan Bread Baking Course

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.
From £551 pp
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What you'll do

Overview

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. You’ll join a group of other like minded travellers, making this the ideal holiday for couples, friends or for those on the hunt for a singles activity holiday in Spain.

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 some time to explore and perhaps visit Granada, the Sierra Nevada National Park, or the beaches of the Costa del Sol. There are also nearby walking and cycling trails to enjoy.

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

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

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

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

Departure

Breakfast at 8:30am

You are welcome to join us and bake any bread or pastries you have prepared during the previous day.

Depending on the time of your return travel, this will give you extra tuition time and you can take home as much very fresh baked produce as you can carry!

Check out by 12:00, taking sourdough starter, bread, pastries, new-found skills and happy memories!

After the course, we will provide guests with high quality videos covering every step for each recipe. This will be really useful for you as you continue to bake at home.

What's included

Included

  • 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
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.

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.

Location

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 double room in the main house, with built in wardrobes and stunning views, or in Casita Blanca, just two doors away, with a lovely double room with ensuite bathroom plus a kitchen and lounge area and splendid views.

All meals are taken in the main house where you can enjoy one of 3 terraces to relax, sun, and enjoy a drink or meal

Saleres is arguably the most authentic of the once-Moorish villages in the Valley
There are pPenty 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)

Free transportation is provided from/to Granada airport or Granada bus station.

If you arrive at Malaga airport you can board a comfortable air-conditioned bus to Granada conveniently from inside the arrivals terminal for a small cost and the journey to Granada takes 2 hours. Tickets must be  pre-booked at www.alsa.com.

The car journey from Granada to Saleres takes 30 to 40 minutes.

Please note that buses from Granada to Saleres are infrequent and do not run on Sundays (which is arrival day on the course) so the transfer from Granada to Saleres is included. Please let us know the time of your arrival in Granada

We can also offer a pickup and return from Malaga airport please let us know at time of booking(journey time 1.5 hours)

What our travellers are saying...

Fantastic place! I went here for one of their courses and loved every minute. The course was tailored to my individual needs and I learned loads across the five days. The fact this was in a stunning setting with a lovely, lovely family only made the experience even more special. I have done quite a few baking courses in the UK which have not come close to this. The fact that you stay means you can really cover off all parts of the baking process

Matthew Draper

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

M De Guzman

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.

P Morrison

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.

P Carr

FAQs

Who is this suitable for?

- 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

Can you tell me more abbout 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

Can you tell me more about the process

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!

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