Bread workshop in Euskadi

Bread workshop in Euskadi, an enriching experience.

Bizkornako ogia launches the bread workshop “My first bread”, one of the most interesting bread workshops in the Basque Country. An experience that offers us the possibility to learn how to create our first loaf of bread. Organic stone-ground ingredients, a film-like landscape, a farmhouse full of life and a wood-fired oven more than 100 years old are some of the attractions that we fell in love with during our visit. The name of the experience hides many surprises inside, and is that, making our first bread is just the excuse with which we have the opportunity to transport us to an incredible rural environment. The farmhouse where we made our first bread, Bizkorna, is presented to us as a baserri (farmhouse in Basque) in which agriculture and livestock tasks are still performed on a daily basis, a perfect opportunity to visit an active baserri and enjoy with the animals that fill their environment with life.

In Dima, in the Bizkorna neighborhood, we find Xabi, a young entrepreneur, who has decided to try his luck in the complicated world of agriculture and livestock farming. Thanks to initiatives like his, today’s Basques are rediscovering the flavors of yesteryear, the authentic flavors of our ancestors, the flavors of our land, do you want to try them?

The experience that we present today offers 4 intense hours of entertainment, learning and enjoyment. A space, in which in addition to making our own bread, we propose to enjoy the environment, learn about the daily work of a baserri and enjoy the animals that give life to the house. A 100% recommended experience that is part of our TOP10 experiences in Euskal Herria.

Dima.

This Biscayan town of 13 km of extension and 1300 inhabitants, is located in the heart of the Arratia Valley, a municipality, which remains one of the largest and most important agricultural centers of Bizkaia. Its pastures and forests are part of the way of life of the inhabitants of Dima, large spaces that the Basques use to leave behind the hustle and bustle of the cities. The municipalities with which it borders, Igorre and Otxandio, share with this town its natural environment, and, surrounded by the Natural Park of Urkiola and the Natural Park of Gorbeia, they offer us a long list of activities to do. Obligatory visit: Baltzola Caves, a natural treasure of great value. An ideal place for a bread workshop in Euskadi.

Location of bread workshop.

Let’s place ourselves. Dima, Arratia Valley, inland Bizkaia, a land rich in pastures and forests, a perfect location to enjoy nature and gastronomy. The baserri Bizkorna, is located on one of the slopes of the valley, in a strategic point, in a location from where you can see an amazing landscape with the Gorbeia mountain in the background. It is here, in this Basque farmhouse where the bread workshop we mention today takes place.

Stone oven.

The stone oven of Bizkorna is another of the charms of this experience, and the fact is that we have attended before experiences around bread but none of them in a baserri and even less using a centenary stone oven as a tool. A feature that makes this experience gain a lot of importance compared to other bread workshops in the Basque Country. As if this were not enough, Xabi also explains how to make it at home, in a conventional oven. The oven has been rehabilitated, improving the floor and its closure to be able to maintain the right temperature more efficiently. These improvements help a lot in the control of the temperature for the elaboration of our bread.

Basque culture, tradition and history.

When we want to know a country we must focus on its culture, tradition and history, 3 axes that are very present in every corner of Euskal Herria. The remote location of the baserri Bizkorna and its access by road make the surrounding neighborhoods and their people keep alive the culture and traditions of their land. A fact that we can appreciate to perfection during the realization of this bread workshop.

Basque farmhouse.

As in any process, in the elaboration of bread we also find downtime, moments in which Xabi takes the opportunity to show us his office and his coworkers: vegetable garden, cows, chickens, donkeys…this is the star moment for the little ones of the house, let’s play! A very complete experience. One of the most interesting bread workshops in Euskadi. At the end of the experience we have the opportunity to enjoy seasonal products, the best souvenir to take home and a great accompaniment to the bread we are creating.

Responsible parties.

Two brothers are responsible for Bizkornako ogia, Xabi and Ander. Two lovers of our land who want to make known the secrets of the Basque people through the elaboration of bread in the old style, “My first bread”. A bread workshop, which, designed with care and affection, tries to bring the history and culture of the Basque people to all those who are encouraged to do it.

Traditional bread.

We saved the best for last. My first bread, our creation. This activity is presented in “show cooking” format, an Anglo-Saxon term that refers to the creation of gastronomic products in front of the diner. But, on this occasion, we will not only see how an expert makes a unique bread, it’s time to get dirty, it’s time to get down to work, it’s time to create our own bread. Who’s up for it?

Before getting fully into the elaboration of the bread, we must start the stone oven, an action for which several kilos of wood are required, as the Marx brothers used to say …. more wood! But it doesn’t end here, during the whole morning we will have to keep an eye on the dough and another on the fire, 2 of the main and most important elements in the elaboration of Bizkorna’s bread.

The magical process of bread: Fermentation, the work of the yeast and the importance of temperature are explained.

Hell in the centenary oven: The fire and its different times. Heating the refractory brick, the ember and the little tricks of the day to day.

Mixing and kneading: Mixing of all the ingredients and practice of the different kneading methods used to achieve a good gluten development.

Tensioning and kneading: To give tension to the dough and to form it well in order to obtain a good structure.

Fermentation: Temperature and time control to complete the wonderful process of fermentation. One of the most important moments of the process where we will get the yeast, bacteria and enzymes to provide soul to the bread.

Cutting and Baking: The importance of managing the “breaking of the bread” and the 3 phases of baking.

The baserri: While we wait for the oven to do its work, we will visit the different areas of the baserri, central axes of the farmhouse such as the vegetable garden and the animals. A good moment to ask the last doubts and comment the experience with the rest of the companions.

We must remember that at the end of the experience, everyone is the owner and master of his work of art, of his bread. A loaf of about 700 grams made in a stone oven and with organic ingredients, almost nothing!

Book a bread workshop in Euskadi.

Reservations for the Bizkorna bread workshop are made online through our reservation center. A secure and intuitive platform, which allows us to book accommodations and experiences at the best price in the market. We recommend you to make your reservation here.

The best bread workshop in the Basque Country.

In the Basque Country there are many places where bread workshops are held. But none like this one. Or at least, we don’t know it. Xabi and his team have created a complete and dynamic experience that makes everyone who enjoys it leave with a smile from ear to ear. Moreover, we believe that it is the only bread workshop in Euskadi that is organized in a farmhouse and that has as its main tool a stone oven more than 100 years old. A plan to enjoy.

Bizkornako ogia is a traditional village bread, which recovers all the charm of the bread of yesteryear, a bread, with which we return home very proud of the work done. Remember, Bizkornako ogia, geuria!