M

Artisan Bread: Introduction to Bread Making

Course Description

Embark on a transformative journey into the heart of artisan bread making with our Artisan Bread: Introduction to Bread Making Course. Designed for enthusiasts and budding bakers alike, this 5-day immersive program offers a comprehensive exploration of the essentials of bread baking. From the foundational principles of ingredients and baker's math to the art of pre-ferments and the science behind fermentation, this course covers it all. Each day is packed with hands-on practice, allowing you to bake an impressive array of breads—ranging from simple direct-method breads to complex regional European varieties, snack bread, and more.

Dive deep into the nuances of dough mixing, manipulation, shaping, and scoring, under the guidance of experienced bakers who share their passion and expertise. Learn how to use different types of ovens to achieve perfect results every time and master a variety of baking techniques that will elevate your baking skills. Whether you're looking to enrich your culinary repertoire, get into a new hobby, or take the first step towards a career in artisan baking, this course promises to equip you with the knowledge and skills needed to create beautiful, delicious bread at home.

Join us for an unforgettable experience, where you'll not only learn the craft of bread making but also join a community of like-minded individuals passionate about the art of baking. By the end of the week, you'll have baked over 35 different breads, gained a solid understanding of the bread-making process, and be ready to continue your baking adventures with confidence.

 

«With bread all sorrows are less.»

- Sancho Panza

Course available dates

October

2025

From October 26th to November 1st

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Course objectives

  • Understand the Fundamentals of Bread Making: Gain a comprehensive understanding of the basic principles behind creating artisan bread, including the roles of key ingredients.
  • Study Baker’s Math: Learn to use baker’s math effectively to scale recipes, adjust formulas, and ensure consistency in bread making.
  • Create Various Pre-ferments: Become proficient in preparing different types of pre-ferments, such as poolish and biga, and understand their impact on flavor and texture.
  • Explore Direct and Indirect Bread Formulas: Learn the differences between direct and indirect bread formulas and how to choose the appropriate method for different types of bread.
  • Develop Skills in Dough Mixing and Manipulation: Acquire techniques for mixing and handling dough to develop gluten structure without overworking it.
  • Understand Fermentation: Deepen your knowledge of the fermentation process, including how temperature, hydration, and time affect the rise and flavor of the bread.
  • Practice Dough Shaping and Scoring: Gain hands-on experience in shaping dough into various forms and scoring loaves for aesthetic and practical purposes.
  • Bake a Wide Variety of Breads: Produce over 35 different types of bread, including snack bread, accompaniment bread, and regional European specialties, enhancing your baking repertoire.
  • Learn Baking Techniques and Oven Use: Understand the nuances of different baking techniques and how to effectively use various types of ovens to achieve the best results.
  • Critique Bread Quality: Develop the ability to evaluate the quality of bread based on crust, crumb, flavor, and aroma, and apply this knowledge to improve your baking.

Who is this course for?

The Artisan Bread: Introduction to Bread Making Course is tailored for a diverse group of individuals with a shared interest in the art and craft of baking artisan bread. This course is perfect for:

  • Culinary Enthusiasts: Hobbyists and home bakers looking to deepen their understanding of bread making, from the basics to more advanced techniques.
  • Aspiring Professional Bakers: Individuals considering a career in baking who seek a solid foundation in artisan bread making to kickstart their professional journey.
  • Culinary Students: Those currently enrolled in culinary programs who want to supplement their education with focused, hands-on experience in bread making.
  • Food Bloggers and Content Creators: Culinary communicators aiming to expand their knowledge and skills in artisan bread making for more engaging content.
  • Home Cooks: Anyone with a passion for cooking and baking at home who wants to take their baking skills to a higher level and introduce a wide variety of new breads into their repertoire.
  • Sustainable Living Advocates: Individuals interested in self-sufficiency and the slow food movement, seeking to make their bread using natural ingredients and processes.
  • Culinary Professionals: Chefs and restaurateurs looking to create unique, house-made breads for their menus or to enhance their culinary offerings.
  • Craft Enthusiasts: Those drawn to the craftsmanship of baking, who are interested in the tactile and sensory experience of creating bread from scratch.
  • Health and Nutrition-Focused Individuals: People looking to control the quality and types of ingredients in their bread, aiming for healthier options without additives found in commercial breads.

This course is designed for those with little to no professional baking experience but is also suitable for those with basic baking knowledge looking to refine their skills and learn the principles of artisan bread making. Participants will leave with a thorough understanding of bread making, ready to explore and experiment with their new skills in any setting.

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

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 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.

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.
09:00 - 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.

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: Introduction to 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