5 Tage Sauerteig und Handwerkliches Backen in Granada
Wonderful Artisan Baking Course Spain
Lara's Loaf Sourdough School has been teaching students how to succeed with sourdough using only natural organic ingredients, their hands, and basic kitchen equipment. No stand mixers! No heavy kneading either!
Die Lehrer
Weiterlesen
Höhepunkte
- Over six years of teaching students at all levels
- Every class is limited to only four students
- Bake authentic sourdough bread, baguettes, pizza and more
- Make laminated dough and bake viennoiserie pastries
- Use of tools, equipment and aprons for baking included
- Daily sumptuous meals and wine
- 4 nights accommodation
- Close by to historical Granada, ideal for sightseeing
Level
- Anfänger
- Fortgeschrittene
- Experte
Unterkunft
Guest quarters are on the upper level of the family villa. This area is exclusive to guests, with bedrooms and a comfortable lounge/dining area offering a great deal of privacy. There is a large lounge/diner with two balconies offering views over the park at the rear and the nearby mountain
There are three comfortable double bedrooms, which can be configured either for double beds or singles. All have central heating radiators and ceiling fans. Bedroom 1 has air-conditioning. There is a large well-appointed bathroom, and access to other shared bathrooms in the villa if needed.
The mezzanine floor has a comfortable family lounge opening onto an attractive well-proportioned patio with relaxation and dining areas
The ground level consists of the family dining and entertainment area leading onto the kitchen, bakery and utility areas. Guests can make use of the laundry facilities
Accommodation can be extended beyond course days on a BnB basis. This can be an advantage during the busy tourist high season when accommodation in Granada, or the ski centre, is hard to find and expensive. We have plenty of storage space available.
Programm
Lara's Loaf Sourdough School's top-quality sourdough bread requires very little effort. It does need plenty of skill though and arguably a bit lot of love too!
They simplify artisan baking for you and drastically shorten the steep learning curve. You will create wonderful products from scratch, developing a real feel for the ingredients, the dough at different fermentation, temperature, and hydration levels, shaping techniques, and the final bake.
With classes of between one and four students, the school is able to provide a highly personalized experience, tailoring its approach to you and your own level of aptitude and experience. Each student gets a high level of attention and support.
The objective of the course is for you to learn some core skills which are essential to artisan baking and to perfect them to a very high level of proficiency, including:
- Baking with a natural sourdough "mother"
- Retarded fermentation, the key to artisan baking
- Managing dough with a high water content
- Laminating dough with butter to make a wide range of pastries
Throughout the course, you will be creating baked products from scratch. This is a hands-on course with a mission - to make you an accomplished artisan baker - so there will be lots of one-on-one coaching, with a focus on “practice makes perfect” until you are confident
Saturday
- Arrival
- Welcome drinks
- Discuss the history of leavened baking from the time of the Pharaohs to the present day
- Introduction to the advantages of artisan baking, natural leavening, and retarded fermentation
- The health benefits of sourdough
Sunday
- Breakfast 08:30
- Hand out recipes, notebooks, aprons
- Introduction to tools and equipment
- Briefing on safety and hygiene
- Preparing a sourdough culture (“mother”)
- Refreshing an existing mother
- Preparing and growing a starter (first stage fermentation)
- Bake some prepared bread to eat with lunch at 13:30
- 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
- Mix pastry dough, wrap, and overnight in the fridge
- Drinks and dinner
Monday
- Breakfast at 08:30
- Learn how to make authentic sourdough pizza (which will be served for lunch)
- Lunch at 13:30
- Remove sourdough from bannetons
- Learn different scoring techniques
- Bake bread, using a Rofco stone bread oven and a standard enameled dutch oven (Le Creuset)
- Lunch at 13:30
- Prepare sourdough for Wednesday’s baguettes, refrigerate
- Prepare butter for pastry lamination
- Laminate pastry for the overnight second fermentation
- Drinks and dinner
Tuesday
- Breakfast at 08:30
- Prepare starter and dough for the afternoon’s high-hydration bread practice
- Prepare laminated dough pastries, including classic French croissants, pains aux raisins, and pains au chocolat
- Prove pastries, then bake in the convection oven
- Lunch at 13:30
- Cut baguette dough, shape, prove baguettes in a baker’s couche, score, then bake
- Practice high-hydration loaf shaping - the most difficult challenge!
- Discuss making schedules and timetables that work well, fit in with your busy day and allowing for a good night's sleep
- Cover suggestions and recipes ideally suited for sourdough
- Learn how best to store bread
- Discuss different types of flour, where to buy, and how to store
- The tools and equipment needed and where to source them
- Acquire lots of tips and tricks you won't learn from books or YouTube
- Debunk common myths and misconceptions about bread and sourdough
- Dinner
Wednesday
- Breakfast at 08:30
- Bake high-hydration bread to take with you and sourdough starter
- Check out by 12:00
Lehrer
Mike Sims
Mike is a retired Chartered Accountant from England, and has held senior directorships of many companies, including finance, renewable energy, and food. He fell in love with sourdough bread in the early 1980's during the first of many trips to San Francisco, and spent many years experimenting with bread recipes from different countries before discovering the "Tartine" recipe which, ironically, was created in San Francisco!
Lydia Sims
Mike's wife, Lydia, hails from Nigeria and is multi-talented and very resourceful. She has an excellent command of English. She specializes in cakes and pastries but considers her baguettes to be better than Mike's.
Lage
We are situated on the outskirts of Pinos Puente at the foot of the Sierra Elvira mountain range, 15 minutes by car from central Granada. We have a large supermarket nearby and lots of typical Spanish shops, bars and good facilities, all within easy walking distance
Hiking trails are popular on the nearby mountain, which is thermally active and has splendid views of Granada´s Vega plain and the Sierra Nevada mountains
Taxis to and from Granada typically charge 25-45 euros. A morning or afternoon trip to the Albaycin (old Arab quarter) is feasible during our course, but a visit to the Alhambra palace and gardens really needs a full day
Malaga is a one hour thirty minute car journey, Cordoba is two hours
Ausstattung
Aktivitäten
- Kochkurse
Allgemeines
- Essbereich
- Küche
- Terrasse
- Innenhof
Verpflegung
Meals are taken with the family including three young children ages one, five and seven (late 2023)
Lydia and Mike are well practiced in catering for most special dietary requirements or food intolerances, if given adequate notice. Regular meals are of a varied international nature, and guests are welcome Ito participate in the preparing meals if they like.
Folgende Mahlzeiten sind inbegriffen:
- Frühstück
- Mittagessen
- Abendessen
- Snacks
- Getränke
Die folgenden Getränke sind enthalten:
- Wasser
- Kaffee
- Tee
- Alkoholische Getränke
Die folgenden Ernährungsweisen stehen zur Verfügung und/oder berücksichtigt werden:
- Vegetarisch
- Vegan
- Regulär (schließt normalerweise Fleisch und Fisch mit ein)
- Pescetarier
- Meeresfrüchte
Freizeitaktivitäten und Sehenswürdigkeiten (optional)
The following attractions are nearby:
- Granada, with the historic and beautiful Alhambra and Albayzín (please note you need a full day to visit the Alhambra)
- The Sierra Nevada, the second highest mountain range in Western Europe, with Europe's most southerly ski resort at Pico Veleta (45 minutes by car)
Was ist im Preis inbegriffen?
- Free transportation from/to Granada airport or Granada bus station
- Baking classes
- Cooked or continental breakfast
- Lunch with wine
- Dinner with wine
- Snacks and refreshments
- Use of aprons, tools and equipment for baking
- Some sourdough starter and flour to take away
- Bread and pastries to take away
- High quality videos covering every step for each recipe
- Aftercare, follow-up help and advice by phone or WhatsApp
- 4 nights accommodation
Was ist nicht im Preis inbegriffen?
- Airfare
Anreise
Empfohlene Flughäfen
Federico García Lorca Airport (Granada Jaén Airport)
7 km
Transfer inklusive
Málaga Airport
91 km
Transfer nicht inbegriffen
Arrival by airplane
We provide complimentary pick up and return from Granada airport, train or bus stations
Stornierungsbedingungen
- Eine Reservierung erfordert eine Anzahlung von 29.04% des Gesamtpreises.
- Die Anzahlung wird nicht erstattet, wenn die Buchung storniert wird.
- Der Restbetrag ist 30 Tage vor der Ankunft zu zahlen.
Für diesen Veranstalter können Sie Ihre Buchung durch Tripaneer.com garantieren. Alle gängigen Kreditkarten werden akzeptiert.