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.
Festive: Basic courses before Easter will feature the Hot Cross Bun. Basic courses before Christmas will feature stollen.
I want to say a big thank you for a brilliant day yesterday at Panary. The basic course was pitched just right for me and not only taught me the necessary science behind the bread baking, but also answered the questions that I had been struggling with for a while.
I really enjoyed the hands-on work and have come away with a better understanding of the process, which I can now use to improve my baking further at home.
Altogether a thoroughly enjoyable experience and a course that I would strongly recommend to anyone who appreciates "proper" bread and the sense of achievement that comes with baking! — Valerie Clinch, Nov 2011
1 Day Basic – mature wholemeal dough
I had the joy of attending Paul's "basic" one-day bread making course at his rustic premises near Shaftesbury, in the water powered flour mill. Paul greeted us warmly and we were quickly introduced to flour's water absorption, kneading, shaping, and secrets such as bubbling, tightness, dough temperature etc. His wealth of knowledge, passion, humour and genuine people skills meant we all left the day with armfuls of bread and deeper respect and appreciation for a commodity which is so undervalued relative to the amount of nurturing, artistry and alchemy that goes into its production - truly British, slowly grown, beautiful, golden bread.
I heartily recommend Paul and a PANARY bread making course to anyone. — Juliette Morgan, Cambridge, December 2008
Course Programme
10:00 am
Welcome, coffee, discuss programme
10:30 am
Make WHOLEMEAL
Discuss: flours
11:00 am
Make 2 WHITES: Cann Mills (organic) – stoneground compared with modern roller mill flour
The wood-fired oven can be used by request on any course.
Day one of all courses begins at 10am with subsequent days beginning at 9am. The day finishes between 5 and 6pm. Unless otherwise stated, all courses run at Cann Mills, Shaftesbury, Dorset, SP7 0BL
Students who have previously completed the One-Day course, are welcome to join the second day of Two-Day Basic course at any time. This is made clear in the Calendar section where it has its own category for booking.
panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation
It was a huge privilege and a great pleasure working with you – there could have been no better introduction to the craft of baking. I’m most grateful, and you were also a most generous host too. — David Wright, March, 2013
1 Day Basic
Panary | 1 Day Basic
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.
Festive: Basic courses before Easter will feature the Hot Cross Bun. Basic courses before Christmas will feature stollen.
1 Day Basic – mature wholemeal dough
Course Programme
compared with modern roller mill flour
Upcoming Course Dates
June 2013
August 2013
September 2013
October 2013
November 2013
N.B.
The wood-fired oven can be used by request on any course.
Day one of all courses begins at 10am with subsequent days beginning at 9am. The day finishes between 5 and 6pm. Unless otherwise stated, all courses run at Cann Mills, Shaftesbury, Dorset, SP7 0BL
Students who have previously completed the One-Day course, are welcome to join the second day of Two-Day Basic course at any time. This is made clear in the Calendar section where it has its own category for booking.