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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. Adult & Child: Four pairs can gather round the dough table for a lot of fun and instruction. Make irresistible buns, plaits, animal breads, and focaccia, with coaching on dough-making and hand shaping, as well as baking skills. Ludlow Master Class: Held in Price’s bakery, this will be an opportunity for capable amateurs and fledgling professionals to hone their skills. Across a range of conventionally yeasted dough and sourdough, the emphasis will be on judgement of fermentation and hand skills on the table. All participants will also get to use the big deck ovens. Peter Cook, the owner baker, will perform some of his afternoon tasks. 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 spiced fruit buns
and 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 levain for making a real baguette, use the Italian overnight starter biga for achieving the correct texture for ciabatta. Cann Mills sourdough 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. Work with some imported continental flours to chase the perfect 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. 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 or brioche. Wood-fired
Oven Workshop: Enjoy getting to know the PANARY masonry oven,
using it for baking in two clearly different styles – the Italian
pizza way, where you bake flatbreads around a substantial
heap of red coals; and the conventional way, where the oven is fired
very hot, the coals are swept away, and a sustained period of baking
ensues behind a closed door. Make incomparable pizza, focaccia,
and rustic country breads. Tackle with craftsmanlike endeavour the
firing techniques and management of a baking schedule on the falling
heat of these versatile and exciting ovens. From rolls in a scorching
hot oven to sweet buns in a dull oven. N.B. The use of the wood-fired oven can be a special request in any PANARY course. Three-Day
Courses Residential 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. It is possible to arrange to attend both courses for only two days. Baker's Tour in France £1400 A one-week tour down the Rhone, from Grenoble to Aix, with a choice of spring or autumn dates. Travelling by Eurostar, the fee provides return train travel, road travel through Provence, hotels with breakfast, and all the scheduled visits and activities. Participants who are keen on gourmet dining and fine wines will make their own discoveries. Observe four different artisan bakers at work in their bakeries, watch their dough handling techniques and their management of sourdoughs, their table skills, and how they fire their cavernous masonry ovens. Visit flour mills, local markets, the factory that makes the masonry ovens imported by PANARY, and a wood-firing pizza baker in that town, Tain l’Hermitage. Deposit £400, remainder to be paid one week before departure.
Courses start at 10.00am on the first day. Any day thereafter at 9.00am. SPOUSES AND PARTNERS – are welcome to attend the course dinner. ACCOMMODATION: The Booking Form asks you to indicate whether or not you want PANARY to arrange accommodation. For a small fee PANARY offers a range of accommodation to suit all budgets (from £40 - £110 per person per night), with your personal preference regarding the style of accommodation being indicated by the box you tick. Singles and doubles are offered, from inexpensive country B & B to the hotels in Shaftesbury. For families taking a break in Dorset or groups attending a Residential course, PANARY can arrange a self-catering farmyard cottage if you give sufficient notice.
Buy from PANARY’S range of artisan tools and equipment; dough thermometers; wicker proving baskets; domestic sized peels; masonry oven tiles; bakers hand tools; wood-fired ovens.
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