1 Day British

The breads on this course will draw out the range of British types and shapes. With the wholemeal dough we shall focus on tinned bread. The white dough will yield rolls,cobs, plaits, bloomers, and the cottage style. For the sweet toothed we shall make an incomparable type of West Country saffron dough cake. We make time to discuss the fermentation process, and what makes real bread, for the benefit of those students who have not attended PANARY’s Basic course.

"Just a short note to say thank you for Friday's course. Despite having lots of loaves from Friday's baking, I decided to make some more loaves on the weekend while everything was still fresh in my mind. The result is ten times better than anything I have made before, much lighter and with a much better crumb and texture.
I feel that I have really moved forward and, for the first time, that I am making proper bread. Thanks again, and best wishes for the future.
p.s. The whole family agrees that Michael's flour (we tried the granary for this batch) is absolutely delicious!"
— Simon Miles, Feb 2009

Course Programme

Upcoming Course Dates

February

April

July

November

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