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.
|09:00 am||Paul makes croissant dough|
|Make BAGUETTE dough, using overnight poolish
|Discuss: poolish and sponges generally
French methods and bread shapes
|Butter into the croissants. First book fold.|
|12:15 pm||With the quick poolish:|
|Make WHITE DOUGH|
|Make COUNTRY BREAD (pain de campagne) with brown,
rye, walnut, etc.
|Continue laminating the pastry, 2 x book fold, 1 x normal fold|
|Work the baguettes & pain de campagne dough
Make the croissants
|2:30 pm||Work the white dough, making French shapes|
|Tour the mill|
|5:00 pm||Finish baking, crusty in the French style|
Upcoming Course Dates
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