{"id":2338,"date":"2026-11-02T08:45:31","date_gmt":"2026-11-02T12:45:31","guid":{"rendered":"https:\/\/anaynti.net\/?post_type=product&p=2338"},"modified":"2026-11-02T08:45:31","modified_gmt":"2026-11-02T12:45:31","slug":"pan-de-masa-madre-en-horno-de-barro","status":"publish","type":"product","link":"https:\/\/anaynti.net\/en\/product\/pan-de-masa-madre-en-horno-de-barro\/","title":{"rendered":"Sourdough Bread in a Clay Oven"},"content":{"rendered":"

Learn to make artisan bread and discover the traditional baking process.<\/strong><\/p>\n

 <\/p>\n

About this experience<\/strong><\/p>\n

Elaborar pan es un proceso que combina ingredientes, t\u00e9cnicas y paciencia. En esta experiencia conocer\u00e1s el mundo de la masa madre y participar\u00e1s en la preparaci\u00f3n de pan artesanal de trigo, desde el amasado hasta su cocci\u00f3n en un tradicional horno de barro.<\/p>\n

Aprender\u00e1s c\u00f3mo se prepara una masa, qu\u00e9 funci\u00f3n cumple la fermentaci\u00f3n natural y cu\u00e1les son los cuidados necesarios para conseguir un buen resultado.<\/p>\n

La jornada se desarrolla en un ambiente r\u00fastico, donde el horno de barro ser\u00e1 parte fundamental de la experiencia. Al finalizar, podr\u00e1s degustar el pan elaborado durante la actividad.<\/p>\n

 <\/p>\n

What will we do during the experience?<\/strong><\/p>\n

    \n
  1. Welcome:<\/strong> we will go over the program and the ingredients we will use.<\/li>\n
  2. Introduction to sourdough:<\/strong> we will explain what it is, how it works and why it is used in artisan bread making.<\/li>\n
  3. Preparing ingredients:<\/strong> we will learn the proportions and organize the recipe components.<\/li>\n
  4. Kneading:<\/strong> we will mix and work the dough.<\/li>\n
  5. Fermentation:<\/strong> we will learn the stages and conditions needed for the dough to develop.<\/li>\n
  6. Shaping:<\/strong> we will shape the loaves.<\/li>\n
  7. Preparing the oven:<\/strong> we will learn how a clay oven is lit and prepared to reach the right temperature.<\/li>\n
  8. Baking:<\/strong> we will bake the bread.<\/li>\n
  9. Tasting:<\/strong> we will see the result and share the freshly made bread once it has cooled enough.<\/li>\n<\/ol>\n

     <\/p>\n

    What will you learn?<\/strong><\/p>\n

      \n
    • What sourdough is and how it is used.<\/li>\n
    • Differences between natural fermentation and other bread-making methods.<\/li>\n
    • Ingredients and proportions for a wheat bread recipe.<\/li>\n
    • Basic kneading and shaping techniques.<\/li>\n
    • Caring for and maintaining sourdough starter.<\/li>\n
    • Preparing and using a clay oven.<\/li>\n
    • Factors that affect the texture and baking of bread.<\/li>\n<\/ul>\n

       <\/p>\n

      What does it include?<\/strong><\/p>\n

        \n
      • Flour and other recipe ingredients.<\/li>\n
      • Sourdough starter for the activity.<\/li>\n
      • Baking utensils and materials.<\/li>\n
      • Use of the clay oven.<\/li>\n
      • Guidance from the person in charge throughout the process.<\/li>\n
      • Making and tasting the bread.<\/li>\n<\/ul>\n

         <\/p>\n

        Duration<\/strong><\/p>\n

        4 hours.<\/p>\n

         <\/p>\n

        Place<\/strong><\/p>\n

        Casa Ana Ynti,<\/p>\n

         <\/p>\n

        Format<\/strong><\/p>\n

        Group or private, by prior reservation.<\/p>\n

         <\/p>\n

        Host<\/strong><\/p>\n

        Artisan bread specialist or activity leader.<\/p>\n

         <\/p>\n

        Recommendations<\/strong><\/p>\n

        Wear comfortable clothing suitable for working with flour. No previous baking experience is needed.<\/p>\n

         <\/p>\n

        Important:<\/strong> due to fermentation times, some stages will be prepared in advance so participants can complete the hands-on process within the four hours. The full recipe and procedure will be explained.<\/p>\n

         <\/p>\n

        Booking<\/strong><\/p>\n

        Activity available by prior reservation. Dates will be arranged according to the experiences calendar.<\/p>","protected":false},"excerpt":{"rendered":"

        Artisan bread and clay oven baking workshop (4 hours).<\/span><\/p>\n

          \n
        • \n

          Sourdough and kneading:<\/b> Learn the secrets of natural fermentation, proportions and kneading and shaping techniques.<\/p>\n<\/li>\n

        • \n

          Clay oven process:<\/b> Learn how to light and prepare the traditional oven for a perfect bake.<\/p>\n<\/li>\n

        • \n

          Tasting:<\/b> Make your own bread and enjoy it fresh from the oven.<\/p>\n<\/li>\n<\/ul>","protected":false},"featured_media":2339,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[46],"product_tag":[],"class_list":["post-2338","product","type-product","status-publish","has-post-thumbnail","product_cat-experiencias","first","instock","virtual","sold-individually","purchasable","product-type-simple"],"acf":[],"yoast_head":"\nPan de masa madre en horno de barro - Ana Ynti<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/anaynti.net\/en\/product\/pan-de-masa-madre-en-horno-de-barro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pan de masa madre en horno de barro - Ana Ynti\" \/>\n<meta property=\"og:description\" content=\"Taller de pan artesanal y horneado en horno de barro (4 horas). Masa madre y amasado: Aprende los secretos de la fermentaci\u00f3n natural, proporciones y t\u00e9cnicas de amasado y formado. Proceso en horno de barro: Conoce c\u00f3mo encender y preparar el horno tradicional para lograr una cocci\u00f3n perfecta. 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