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One-Day Courses Basic
Breads & Fermentation: Discuss yeast, fermentation, and flour.
Knead white and wholemeal, make buns with a “ferment”. Hands-on shaping
practice, be guided about dough development, proof, and baking. We
tackle as much as can be reasonably covered in a day from 10 a.m.
to 5 p.m. Tour the mill. Italian: A new one-day course to capture the fun of those quintessential Italian breads like pizza & focaccia. Learn to make and bake these flatbreads with flair, creating a thin crust, good flavour, and the right amount of additions or topping to achieve a subtly satisfying result. Have fun making the remarkable and irregular grissini which will stun your friends at the cocktail hour; make a superb rustic bread from the Italian south with golden semolina. Flatbreads:
Using different grains and widely ranging techniques, work your way
from Scandinavia to Morocco making a fascinating range of flatbreads,
all baked in a punishingly hot oven for best effect. Arabic and Italian,
enjoy earthy flavours, crumb and crust textures, as well as reviewing
various toppings.
The pitch of the course also caters to those who may be curious to observe the masonry oven and make enquiries with a view to deciding whether they may wish to acquire one from PANARY. The weekly “Apprentice Day”: every Thursday I am using Cann Mills flour to make bread for retail sale in local deli shops and village stores. Trainee bakers are welcome to join me, experiencing the tempo of proper bakery production and smartly gaining hand skills on the table and oven. Hence a PANARY Masterclass is now happening every Thursday. The fee is £125, and there is a sliding scale for “apprentices” who come for several weeks in a row. Apprentice Day has become the PANARY Masterclass. Two-Day Courses Basic
Breads & Fermentation: An introductory course with discussion
on yeast, the fermentation process, and flour. You will become competent
at kneading both white and wholemeal and learn about shaping sticks,
rolls and loaves. See the development of magical gluten, be guided
about feeling the state of proof, gain confidence about final baking.
Basic doughs and more flavoursome overnight doughs are made; strong
flour is compared with weak; use a “ferment” to make rich fruit buns;
learn the tricks of the trade for croissants. Tour the mill. British
Traditional: Good old-fashioned cottage loaf or London bloomer,
learn the handskills needed for these shapes, as well as the familiar
tinned loaves. Use sweet English wholemeal and blends of white flours
made by English millers who know how much Canadian to add. Work with
longer fermentation times to make bread with remarkable flavour, experience
overnight starters known by British bakers as “sponges”. Learn about
malted breads, rye breads, and tackle a few of the vast panoply of
English rolls. For the sweet toothed there will be the almost forgotten family of doughcakes enriched with butter
and fruit or saffron. Tour the mill. Continental, Italian & French: Make memorable loaves with that open bubbly texture that we get in Continental breads. Learn the professional baker’s approach to using a poolish for making a real baguette, use the Italian overnight starter biga for achieving the correct texture for ciabatta. Cann Mills sourdough leaven (levain) will be on hand for making splendid pain de campagne loaves proved in baskets, and we shall blend rye with wheat for a typical complex continental effect. On this course we endeavour to capture the perfect “rustic” loaf, and we shall extend the range to include yeasted pastries – try your hand at croissants. Tour the mill. Sour Dough: Examine traditions from Europe that led to the whole style of baking we know as “sourdough”. Understand processes and help explode some myths and fanciful practices that surround sourdough. Compare leavens made with tiny amounts of yeast in the French manner with the purer method of harnessing wild yeasts to be nurtured into potent maturity when you follow certain rules and practices. Enjoy making unforgettable sourdough loaves with flours of wheat, rye, and spelt. Learn bakerly methods of refreshment, handling the sourdough, proving in French baskets, and loading them into the oven. Tour the mill. Sponges & Pre-ferments: An exciting new course that reflects the sophistication and interests of today's enthusiastic students. Learn about the wide family of pre-fermentations generally, both British and Continental. Work with wet starters such as the British "ferment", overnight "biga" and "poolish" from Italy and France; make firm dough-like overnight "sponge" for remarkable British breads on the second day; compare sponges with the other established pre-fermentation system where some dough is held back from the day before, aptly called by the French the pate fermentee method. French – with Sourdough: Work with levains and poolish to capture the essence of French breads. During the two-day course learn how to manage the sourdough leaven (levain) and use both wheat and rye levains to make incomparable rustic breads which keep for days, some with nuts and raisins added. The flagship loaf will be the rustic pain de campagne. With the poolish enjoy a vast baguette workshop, and learn handskills for making French shapes. Yeasted pastries too, croissant and brioche. N.B. The use of the wood-fired oven can be a special request in any PANARY course. Three-Day
Courses Three-day General Course: This course will involve a fluid programme with multiple choices. There is scope for the students themselves to set their own programme, while PANARY will only need to present a basic framework involving different grains, varying fermentation times and methods, working with sponges, and sourdough. Students can then assess results from various methods. Yeasted pastries can be a major feature, with either croissants, brioche, or Danish being made daily. Tour the mill, observe the miller. Taking it further…….going Professional: Perhaps you are contemplating bread as a career or a business, or as an additional level in an existing catering firm. Perhaps you are restless for a lifestyle change and want involvement with a simple and honest calling – the “staff of life”. Now PANARY has a themed course for you, where toothsome breads can be made in a fertile atmosphere as the participants discuss their aspirations and their plans. Be guided by Paul, a veteran baker who had his own bakery for over 10 years and, furthermore, often acts as consultant to “start up” baking concerns. The programme will offer some choice, with both wholemeal and refined flours; large loaves will be made as well as rolls and flatbreads; and yeasted pastries will be offered. Tour the mill, observe the miller. N.B. Courses start at 10.00am on the first day. Any day thereafter at 9.00am. SPOUSES AND PARTNERS – are welcome to attend drinks in the bakery.
Buy from PANARY’S range of artisan tools and equipment; dough thermometers; wicker proving baskets; gauntlet style oven gloves; domestic sized peels; masonry oven tiles; bakers hand tools; wood-fired ovens.
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