1 Day Wood-fired Oven

Panary | Wood-fired Oven

Panary | Wood-fired Oven

Enjoy an exciting day with the masonry oven where you are learning to have the right food ready for the descending heat of the oven. Begin by firing it very hot, then we blister the skins off vegetables for making dips as we cook a range of flatbreads around the coals. Learn to rake out the coals and ash to have a clean floor for our proved loaf breads which can then be followed by meats, baked vegetables, casseroles and puddings. Somewhere in all the activity we shall settle for our lunch direct from the oven.

The pitch of the course also caters to those who may be curious to observe the masonry oven and make enquiries with a view to deciding whether they may wish to acquire one from PANARY.

Panary | Wood-fired Oven - loading pitta

Wood-fired Oven - loading pitta

Course Programme

10:00 am Welcome, coffee,  discuss programme
10:30 am Make big WHITE DOUGH to be divided between
large loaves and FOCACCIA
Take off 2kg odd for focaccia, beat oil into it
Light fire early.
When blazing well, shift fire to the perimeter.

Mix BALADI by hand
Prepare potatoes, parboil
Chop garlic, etc., prepare all things for
covering flatbreads and making veggie dishes

When the fire is subsiding, roll capsicums
into the hot interior, near coals
Make roasted peppers dish
Hot oven for cooking the flatbreads:
baladi
Allow fierce oven heat to reduce for focaccia
Scatter the coals and reduce the draught
so that heat is retained.
LUNCH

Scale white

Re-fire moderately for afternoon baking:
- white bread

- poultry
- potatoes with rosemary & garlic
- dessert
5.30 pm Course finishes

Upcoming Course Dates

March

  • Sat 10 - 1 Day Wood-fired oven (1)

    • May

  • Sun 6 - 1 Day Wood-fired oven (2)

    • August

  • Sun 19 - 1 Day Wood-fired oven (6)

    • N.B.

    The wood-fired oven can be used by request on any course.

    Panary | Wood-fired oven

    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

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    • Testimonials

      I had the joy of attending Paul's "basic" one-day bread making course at his rustic premises near Shaftesbury, in the water powered flour mill. Paul greeted us warmly and we were quickly introduced to flour's water absorption, kneading, shaping, and secrets such as bubbling, tightness, dough temperature etc. His wealth of knowledge, passion, humour and genuine people skills meant we all left the day with armfuls of bread and deeper respect and appreciation for a commodity which is so undervalued relative to the amount of nurturing, artistry and alchemy that goes into its production - truly British, slowly grown, beautiful, golden bread.
      I heartily recommend Paul and a PANARY bread making course to anyone.
      — Juliette Morgan, Cambridge, December 2008