2 Day British

2 Day British - students cottage loaves

Good old-fashioned cottage loaf or London bloomer, learn the handskills needed for these shapes, as well as the familiar tinned loaves. Use sweet English wholemeal and blends of white flours made by English millers who know how much Canadian to add. Work with longer fermentation times to make bread with remarkable flavour, experience overnight starters known by British bakers as “sponges”. Learn about malted breads, rye breads, and tackle a few of the vast panoply of English rolls. For the sweet toothed there will be the almost forgotten family of doughcakes enriched with butter and fruit or saffron. Tour the mill.

Festive: Basic and British Traditional courses before Easter will feature the Hot Cross Bun. November Basic will feature stollen for Christmas

Next come bridge rolls made with the whitest of white steel-ground flour and enriched with butter. Under Paul’s encouraging eye and through his clear remarks we learn about different types of flour, how to shape cobs and bloomers, and to roll up pan loaves tightly. We make rye/wheat mixtures and use the giant mixer to create a dough for cottage and farmhouse loaves. We form the bridge rolls with delight and the plaited loaves with even more. Our confidence increases and so does our bantering…..Paul is an excellent teacher…
— Ian Irvine, The Independent Magazine, June 2005

2 Day British - flattening scottish baps

Course Programme

2 Day British - milk bread

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

March

August