M

Artisan Bread: Comprehensive Program

Course Description

Artisan Bread: Comprehensive Program is a meticulously designed two-week course that encompasses both our Introduction to Bread Making and Advanced Bread Baking courses. This immersive program is designed for baking enthusiasts, aspiring bakers, and culinary professionals who are passionate about mastering the art and science of artisan bread from the ground up.

Starting with the foundational elements of bread making, participants will first explore the basics of baking ingredients, understand baker's math, and learn the principles behind direct and indirect bread formulas. Through hands-on sessions, you'll bake a variety of breads each day, laying a solid groundwork in the essentials of artisan baking.

The adventure deepens in the second week as we delve into the complexities of enriched breads like brioche, panettone, and sourdough. Advanced theoretical lessons on fermentation, pre-ferments, and global bread traditions will expand your knowledge, while extensive baking sessions will hone your skills in creating sophisticated breads with nuanced flavors and textures.

Course available dates

October

2025

From October 26th to November 8th

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Program Highlights

  • An exploration of over 40 different types of bread, from everyday loaves to special occasion breads.
  • Deep dives into the science of baking to understand how ingredients and processes affect the final product.
  • Advanced techniques in dough handling, shaping, scoring, and baking to achieve professional-quality results.
  • An inspiring look at bread-making traditions from around the world, encouraging creativity and innovation in your baking practice.

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: Comprehensive Program is meticulously crafted for a wide audience, ranging from beginners with a keen interest in baking to experienced bakers seeking to refine and expand their skills. It is ideal for:

  • Culinary Enthusiasts: Home bakers and cooking aficionados looking to deepen their understanding of artisan bread making and explore a wide range of bread types from basic to advanced.
  • Aspiring Professional Bakers: Individuals considering a career in baking or culinary arts who seek a comprehensive, foundational education in bread making before entering the professional arena.
  • Culinary Professionals: Chefs, pastry chefs, and culinary instructors aiming to broaden their repertoire with artisan bread making techniques, or to integrate more sophisticated breads into their menus or curriculums.
  • Food Entrepreneurs: Those planning to open a bakery, café, or restaurant and wishing to offer a diverse and high-quality bread selection that stands out in the market.
  • Advanced Home Bakers: Hobbyists with some baking experience looking to challenge themselves with more complex recipes and techniques, including sourdough, enriched breads, and international bread varieties.
  • Culinary Students: Individuals currently enrolled in culinary schools seeking to supplement their education with specialized skills in artisan bread making.
  • Sustainability Advocates: People interested in local food movements, sustainable eating, and crafting homemade breads as part of a self-sufficient lifestyle.
  • Culinary Explorers: Those fascinated by global cuisines who want to explore the rich traditions of bread making from around the world, understanding the cultural significance behind each loaf.

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

Introduction to Bread Baking, Ingredients, Baker’s Math, and Pre-ferments.

Day 3

Tuesday

Dough Mixing, Manipulation, Ingredient Deep Dive, and Indirect Method Breads.

Day 4

Wednesday

Dough Fermentation and Snack/Accompaniment Breads.

Day 5

Thursday

Dough Shaping, Scoring, and Regional European Breads.

Day 6

Friday

Baking Techniques, Ovens, and More European Breads.

Day 7

Saturday

Free Day.

Day 8

Sunday

Free Day.

Day 9

Monday

Enriched Breads I – Introduction and Brioche.

Day 10

Tuesday

Enriched Breads II – Panettone and Colomba.

Day 11

Wednesday

Sourdough Fundamentals.

Day 12

Thursday

Natural Preferments and Levain.

Day 13

Friday

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

Day 14

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.

Introduction to Bread Baking, Ingredients, Baker's Math, and Pre-ferments

Our first day sets the stage with an overview of bread making, diving into the roles of essential ingredients and the introduction of Baker's math, critical for precise formula creation and scaling. Participants start their journey by preparing the first pre-ferments, understanding their significance in flavor development. The afternoon is dedicated to the hands-on baking of four direct-method breads, emphasizing the importance of each ingredient and the basics of fermentation, offering a solid foundation in bread-making principles and techniques.

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.

Dough Mixing, Manipulation, Ingredient Deep Dive, and Indirect Method Breads.

Today focuses on advanced ingredient knowledge and the art of dough mixing and manipulation. Morning sessions explore the deep roles of ingredients in bread making, enhancing the understanding of how each contributes to the bread's final texture and flavor. The afternoon brings the baking of five breads using indirect methods, showcasing the nuanced flavors and textures achieved through pre-ferments. This day reinforces the importance of technique and ingredient function in creating complex bread profiles.

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

Dough Fermentation and Snack/Accompaniment Breads.

Participants look into the science of dough fermentation, uncovering how to control and harness it for optimal bread quality. This knowledge is immediately put into practice by preparing a variety of doughs for snack and accompaniment breads. The afternoon baking session produces 10 different types of snack or accompaniment breads, from rolls and buns to flatbreads, highlighting the versatility of bread as a culinary element and emphasizing the pivotal role of fermentation in bread making.

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

Dough Shaping, Scoring, and Regional European Breads.

Today is dedicated to studying the art of dough shaping and scoring, essential skills for achieving desired bread shapes and aesthetic appeal. Through hands-on practice, participants learn various shaping techniques and how to score dough effectively. The day culminates in baking eight regional European breads, applying different techniques and methods.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Dough Shaping, Scoring.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Hands-on bread making.
19:00 h
Dinner.
Night at the hotel.

Baking Techniques, Ovens, and More European Breads.

The week ends today, and we revisit key baking techniques with a focus on understanding and utilizing different types of ovens, preparing participants for the wide array of baking environments they might encounter. The afternoon is a celebration of the week’s learning and achievements, with the baking of another set of 8 regional European breads.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Baking techniques, Ovens.
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.

Free days

In our Comprehensive Artisan Bread Program, we understand the importance of balance between intensive learning and rest. Therefore, we've designated Saturday and Sunday as free days for participants to relax and recharge. During these days, we provide accommodations and all meals, ensuring our students have a worry-free experience. We encourage participants to take advantage of this time by exploring the charming town of Altea and its surrounding areas. This picturesque region, known for its stunning landscapes, vibrant culinary scene, and rich cultural heritage, offers a wonderful opportunity for students to immerse themselves in local Spanish culture, find culinary inspiration, and enjoy the Mediterranean lifestyle. Whether you're strolling through Altea's historic cobblestone streets, sampling local delicacies, or simply soaking up the sun on the beautiful beaches, these two days promise a delightful break before diving back into the world of bread-making.

08:00 - 10:00 h
Breakfast.
13:00 h
Lunch.
19:00 h
Dinner.

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
Enriched bread.
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.

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

€4,500.00

The enrollment fee for the Artisan Bread: Comprehensive Program is set at €4,500. 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 €4,500 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

€3,250.00

Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €3,250. 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