1 Day French

Panary | 1 Day French

Panary | 1 Day French

Working with poolish you will make and roll out elegant sticks, as though you were aspiring to make an authentic baguette. Another white dough will be made for practising French shapes like the boule and the batard, and other more fancy rustic shapes. With rye and walnuts make a typical country style bread. Learn Paul’s method of making splendid croissants fitted to the seven hours of this one-day session. Our discussion time focuses on pinning down the essential characteristics of French bread, and why it is adored the world over.

Panary | 1 Day French

Course Programme

09:00 am Paul makes croissant dough
10:00 am Welcome, coffee,  discuss programme
10:30 am Make BAGUETTE dough, using poolish
Make WHITE DOUGH
Discuss: poolish, French flour, French methods
and bread shapes
11:30 am Butter into the croissants

Make COUNTRY BREAD with added rye,
(raisins), walnuts

Continue laminating the pastry, rolling and folding, resting
1:00 pm LUNCH

Work the baguettes
Make the croissants
Work the loaf doughs

Finish baking, crusty in the French style
4:00 pm Mill Tour
5.30 pm Course finishes

Upcoming Course Dates

April

  • Sat 21 - 1 Day French (2)
  • June

  • Sat 30 - 1 Day French (4)
  • September

  • Fri 14 - 1 Day French (6)
  • 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

    • panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation