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Artisan Bread: Advanced Bread Making

Course Description

Dive into the depths of artisan bread making with our Artisan Bread: Advanced Bread Making Course, a meticulously designed 5-day journey for those ready to expand their baking repertoire and master the complexities of enriched bread, sourdough, and natural pre-ferments. This course is tailored for individuals with foundational baking knowledge, aiming to explore the art and science behind sophisticated breads like panettone, brioche, and sourdough loaves, among others.

Each day is structured to deepen your understanding and skills through advanced theory lessons and extensive hands-on practice. From the nuances of working with enriched doughs and celebrating the festive traditions of panettone, pandoro, and colomba di Pasqua to the intricate balance of flavors in sourdough and the precise techniques of natural preferments, this course covers it all. You'll learn to manipulate ingredients and fermentation processes to bake breads that delight the senses and showcase your newfound artisanal expertise.

Beyond baking, the course gets into advanced baking techniques, global bread traditions, and artisan finishes, offering a comprehensive look at the wide world of bread making. Whether you're a professional baker looking to enhance your portfolio, a culinary enthusiast seeking to go deeper into artisan bread, or a graduate of our introductory course ready for the next challenge, this advanced program promises to transform your approach to bread making.
For those embarking on the full two-week comprehensive journey, combining this advanced course with our introductory program, an individual bread formula development project awaits. This unique opportunity allows you to apply everything you've learned.

 

«The best poet is the man who delivers our daily bread: the local baker.»

- Pablo Neruda

Course available dates

November

2025

From November 2nd to November 8th

Course objectives

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Who is this course for?

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Course duration & itinerary

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Course price

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5

Course objectives

  • Master Enriched Breads: Develop the skills to create luxurious enriched breads, such as brioche, panettone, and colomba, understanding the role of fats, sugars, and eggs in these recipes.
  • Excel in Sourdough Baking: Gain proficiency in sourdough bread making, from maintaining a healthy dough to handling long fermentation processes for flavor development.
  • Advance Your Baker’s Math: Enhance your ability to use baker’s math for precise recipe formulation and scaling, focusing on more complex bread formulas.
  • Perfect Dough Handling Techniques: Improve techniques in mixing, kneading, and handling high-hydration doughs and delicate enriched doughs.
  • Explore Global Bread Traditions: Discover a variety of international bread-making traditions, ingredients, and techniques that contribute to the diversity of global bread culture.
  • Implement Advanced Baking Techniques: Dive into advanced baking methods, including steam injection, scoring patterns, and alternative baking surfaces, to achieve professional-quality crust and crumb.
  • Refine Dough Shaping and Scoring: Master the art of shaping and scoring dough to produce bread with an artisanal appearance and optimal oven spring.
  • Troubleshoot Common Baking Issues: Learn to identify and solve common problems in bread making, such as over-proofing, under-baking, and achieving the desired crust and crumb.
  • Develop a Personal Bread Formula: For those taking the comprehensive two-week program, culminate your learning experience by developing and refining a unique bread formula that showcases your style of bread-making techniques.

Who is this course for?

The Artisan Bread: Advanced Bread Making Course is designed for a range of participants who share a deep interest in elevating their bread-making skills to a professional level. Ideal attendees include:

  • Intermediate to Advanced Home Bakers: Home bakers who have mastered the basics of bread making and are eager to challenge themselves with more complex techniques and recipes.
  • Professional Bakers and Chefs: Culinary professionals seeking to expand their expertise in artisan bread making for enhanced menu offerings or to specialize further in their careers.
  • Graduates of Basic Bread Making Courses: Individuals who have completed introductory courses in bread making and wish to continue their education with advanced techniques and concepts.
  • Culinary Students: Those currently enrolled in or graduates of culinary programs looking to specialize in baking and patisserie, especially artisan bread making.
  • Food Entrepreneurs: Aspiring or current bakery and food business owners interested in developing a unique product line of artisan breads or improving their product quality.
  • Culinary Instructors and Teachers: Educators seeking to update their knowledge and skills in advanced bread-making to enrich their curriculum and teaching methods.
  • Bread-Making Enthusiasts: Anyone with a passion for the craft of baking who seeks a deeper understanding of the science and art behind creating artisan bread.
  • Sourdough Hobbyists: Bakers specifically fascinated by the world of natural leavening who want to explore a wide range of sourdough-based products and techniques.

This course is perfect for those who not only want to learn advanced bread-making techniques but also understand the underlying principles that make bread baking an art. Participants should come prepared for an immersive experience that builds upon their existing knowledge and pushes the boundaries of their baking skills.

 

Course duration & itinerary

Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 09:00 h to 17:00 h, with a short pause for lunch starting at 13:00 h. On the last day, Saturday, we have departure day, when students travel to the airport or train station.

Day 1

Sunday

Arrival day.

Day 2

Monday

Enriched Breads I – Introduction and Brioche.

Day 3

Tuesday

Enriched Breads II – Panettone and Colomba.

Day 4

Wednesday

Sourdough Fundamentals.

Day 5

Thursday

Natural Preferments and Levain.

Day 6

Friday

Advanced Baking Techniques, Artisan Bread Finishing, and Global Bread Traditions.

Day 7

Saturday

Departure day.

Arrival Day

Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle. After checking in at the hotel, you can enjoy the local amenities until 19:00 h, when we will all meet for a quick 30-minute orientation session, after which we will share a welcome dinner prepared by our chefs.

All day
Arrivals at the airport or the train station.
13:00 h
Light lunch for early arrivals.
14:00 h
Check-in at the hotel.
19:00 h
Orientation session.
19:30 h
Welcome dinner.
Night at the hotel.

Enriched Breads I.

The day begins with an advanced theory session on the complexities of enriched dough, highlighting the roles of fats, sugars, and eggs. Participants will learn various brioche recipes, from traditional to contemporary twists. The hands-on session involves mixing and proofing brioche, emphasizing texture, flavor, and technique.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Introduction lesson.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Hands-on bread making.
19:00 h
Dinner.
Night at the hotel.

Enriched Breads II.

Explore the festive traditions of panettone, pandoro, and colomba, diving into their rich histories and the methods behind these holiday staples. Morning theory covers ingredient selection and the importance of patience in the fermentation and proofing processes. The afternoon is dedicated to hands-on practice. This session hones your skills in making enriched bread and immerses you in its cultural significance.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Bread ingredientes.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Hands-on bread making.
19:00 h
Dinner.
Night at the hotel.

Sourdough Fundamentals.

This day is all about sourdough, from maintaining a healthy starter to making a variety of sourdough breads. Starting with an in-depth theoretical understanding of fermentation, you'll learn how different flours, hydrations, and fermentation times impact flavor and texture. The practical session involves preparing and baking several types of sourdough bread, focusing on techniques to achieve the perfect crust and crumb.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Sourdough.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Hands-on bread making.
19:30 h
Dinner.
Night at the hotel.

Natural Preferments.

The day begins with detailed discussions on how to use preferments to enhance bread flavor, texture, and shelf life. You'll prepare different preferments, learning to adjust hydration and fermentation to suit various bread types. The afternoon brings these lessons to life as you bake breads utilizing these preferments, observing firsthand the subtle nuances they bring to the final products.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Natural preferments lesson.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Hands-on bread making.
19:00 h
Dinner.
Night at the hotel.

Advanced Baking Techniques, Artisan Finishes, and Global Bread Traditions.

The final day covers advanced techniques and explores bread traditions from around the globe. Morning discussions focus on artisan finishes and how they contribute to the aesthetic and flavor of bread. You'll then be baking international breads that showcase unique ingredients and methods. The course concludes with a forward-looking discussion on the future of baking, sustainability, and innovation.

For those participating in the full two-week journey, combining the Introduction and Advanced Bread Making courses, the final project will involve developing an individual bread formula. This project is designed to synthesize all the skills and knowledge acquired, encouraging creativity and personal expression in bread making. Participants will have dedicated time and support to perfect their unique formula, with the opportunity to present and receive feedback on their final bread creation.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Advanced baking techniques.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Hands-on bread making.
Final Q&A with the instructor chef.
19:00 h
Farewell dinner banquet.
Certificates and awards.
Night at the hotel.

Departure day

Following breakfast at the hotel, take some time to unwind and make the most of the local facilities at your leisure. When it's time, our arranged transportation will escort you to either the Alicante–Elche Miguel Hernández Airport (IATA: ALC) or the Alicante Terminal (Alacant Terminal or RENFE train station), depending on your travel plans. For guests with later departure times, we're pleased to provide a complimentary light lunch to enjoy before you leave.

08:00 - 10:00 h
Breakfast.
Until 12:00 h
Express checkout of the hotel.
13:00 h
Light lunch for late departures.
All day
Transport to the airport or train station.

Course price

All-inclusive price

€2,750.00

The enrollment fee for the Artisan Bread: Advanced Bread Making is set at €2,750. This all-inclusive price covers not just the comprehensive culinary education you will receive but also ensures a worry-free and comfortable experience from start to finish. Included in this fee are land transportation services to and from Alicante airport or train station, ensuring a seamless journey. Accommodations are provided at a luxury boutique hotel in Altea, offering a restful and elegant stay throughout the course. All meals are covered. Additionally, the fee includes all necessary coursework materials and a professional kitchen uniform. Upon completion of the course, participants will receive a certificate. This all-encompassing package is designed to offer an unparalleled educational experience, allowing you to focus entirely on your culinary development.

All the following are included in the price:

  • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private transport.
  • NFull room and board for the duration of the course. All meals are included, with water and wine*.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

The all-inclusive price of €2,750 is based on single occupancy. For those wishing to share their room with a companion, we offer attractive discounts.

*All wines are local, selected by our resident sommelier. Wines are served at dinner according to European hospitality customs

What is not included in the price?

  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Base price

€2,050.00

Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €2,050. This option includes the full educational experience of the course— practical cooking sessions, and all necessary coursework materials—while allowing students the flexibility to arrange their stay, transport, and meals outside of class hours. This modality is ideal for local students or those who wish to explore living arrangements on their terms.

All the following are included in the price:

  • NMeals from Monday to Friday: Lunches and dinners.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

What is not included in the price?

  • MTransportation to the School.
  • MAccommodations.
  • MBreakfasts.
  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Frequently Asked Questions