2 Day British

Panary | students cottage loaves

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 strong imported grain 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

Panary | flattening scottish baps

2 Day British – flattening scottish baps

Course Programme

10:00 am Welcome, coffee,  discuss programme
10:30 am Make Cann Mills WHOLEMEAL
Make BRIDGE ROLL dough – rolls & plaits
11:30 am Make WHITE, strong industrial flour for:
- cobs
- cottage
- bloomer
Discuss:  flour, gluten & kneading,
yeast
Make MASLIN – Cann Mills white
& 100% rye flours

Shaping, proving, baking – ongoing
1:00 pm LUNCH

Shaping/moulding technique
Make starch glaze
Finish shaping and all baking

SPONGES Discuss:
- their attributes
- overnight fermentation methods

Make SPONGES for:
- tomorrow’s breads
- general purpose sponge
- Scottish rolls
Make OVERNIGHT DOUGH (salted)
5.30 pm Drinks in the bakery
DAY TWO
9:00 am Inspect overnight sponges
Work the overnight dough
10:00 am Make FERMENT for Saffron Dough Cake
Make daily WHITE bread, sponge & dough method – for tins
Make SAFFRON DOUGH CAKE
11:00 am Make MALTED GRAIN bread, Cann Mills “Malt Star”, with sponge
Make SPONGE for Milk Bread
Discussion & observations on sponge method
12:00 pm Make MILK BREAD
Shaping, proving, baking – ongoing
1:00 pm LUNCH
Decoration of milk bread
Finish shaping/moulding, proving, baking
Mill tour with Michael Stoate
5:00 pm Course finishes
Panary | milk bread

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

Students who have previously completed the One-Day course, are welcome to join the second day of Two-Day Basic course at any time.  This is made clear in the Calendar section where it has its own category for booking.

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

Upcoming Course Dates

August 2013

  • Sat 17 - 2 Day British (6)
  • Sun 18 - second day of 2 Day British (6)

    • November 2013

  • Sat 23 - 2 Day British (6)
  • Sun 24 - second day of 2 Day British (6)
    • panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation