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All rise: a bread-making break in Spain’s Sierra Nevada

It’s more D’oh! than dough at first but our writer warms to the art of baking on a retreat where the mountain views are as heady as the aroma

My pizza dough is stuck to the table. It couldn’t be more steadfastly attached if I’d superglued it. I forgot to put flour on the surface but, in my defence, I was distracted by the view.

I’m in the Sierra Nevada at a sourdough baking retreat, run by E5 Bakehouse’s Ben Mackinnon at Las Chimeneas hotel. Owned by British pair David and Emma Illsley, Las Chimeneas sits 850m above sea level in Mairena – a village with only 300 inhabitants.

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