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 Students’ arrival, coffee,  discuss programme
10:15 am Inspect slow, overnight poolish
Make fast, highly yeasted poolish to sit 2 hours
10:30 am Make BAGUETTE dough, using overnight poolish
Discuss: poolish and sponges generally
French flour
French methods and bread shapes
11:00 am 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
1:00 pm LUNCH

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
5.30 pm Course finishes

Upcoming Course Dates

June 2013

  • Sat 22 - 1 Day French (2)

    • October 2013

  • Fri 4 - 1 Day French (5)

    • 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