2 Day Basic

Panary | 2 Day Basic

An introductory course with discussion on yeast, the fermentation process, and flour. You will become competent at kneading both white and wholemeal and learn about shaping sticks, rolls and loaves. See the development of magical gluten, be guided about feeling the state of proof, gain confidence about final baking. Basic doughs and more flavoursome overnight doughs are made; strong flour is compared with weak; use a “ferment” to make rich fruit buns; learn the tricks of the trade for croissants. Tour the mill.

2 Day Basic - Large Plaits

“Paul Merry is a calm and patient teacher, good at confidence building, and offers an endless stream of vivid insights into the mysteries of yeast, gluten and kneading, on the principle that the more you understand, the better the chances of you doing things right.”
— Philippa Davenport, Financial Times, April 2005

2 Day Basic - Mature White Dough

Thank you for the wonderful and informative course. I really enjoyed the experience and will most certainly put your course notes to the test over the next few days. I can not remember when I have enjoyed learning so much new information.
— David Cornwell, Essex, March, 2011

Course Programme

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

SPOUSES AND PARTNERS – are welcome to attend drinks in the bakery.

Upcoming Course Dates

April

July