Craft Baking Courses
Contact Panary
tel: 01747 823711
email: info@panary.co.uk
Panary Courses 2012
- 25 Feb, 1 Day British
- 2 Mar, 3 Day General
- 9 Mar, 1 Day Italian
- 10 Mar, 1 Day Wood-fired oven
- 17 Mar, 2 Day British
February
March
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Testimonials
Around the long, central table that fills much of the classroom, beginners and aspiring artisan bakers alike weigh, measure, mix and shape under Paul’s watchful eye. He carefully explains baker’s percentages, the importance of slow fermentation and the need for good flour. At least 20 per cent of the people in these courses are professionals in food in some way; but most students are household bakers who want to get better. He says: “ I find it a real pleasure to teach. First of all, I enjoy sharing my knowledge. That’s the principal thing. The second is that I like the contact with the different people who pass through my hands”.
— Kylie Walker, Food & Wine Editor, The Age, Melbourne, August 2005
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.
Course Programme
and bread shapes
(raisins), walnuts
Make the croissants
Work the loaf doughs
Upcoming Course Dates
April
June
September
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