2 Day Continental

Make memorable loaves with that open bubbly texture that we get in Continental breads. Learn the professional baker’s approach to using a poolish for making a real baguette, use the Italian overnight starter biga for achieving the correct texture for ciabatta. Cann Mills sourdough leaven (levain) will be on hand for making splendid pain de campagne loaves proved in baskets, and we shall blend rye with wheat for a typical complex continental effect. On this course we endeavour to capture the perfect “rustic” loaf, and we shall extend the range to include yeasted pastries – try your hand at croissants. Tour the mill.

I am Italian and still go home quite often. I have never had a better ciabatta than these we have made today.
— Laura Stevanato, London, February, 2011

Course Programme

10:00 am Welcome, coffee,  discuss programme
10:30 am Make WHITE dough with
“biga” for olive FOUGASSE
11:00 am Discuss and refresh levain for wheat sourdough
Make “LEVAIN” BAGUETTE
11:30 am Make Italian bread with “biga”: CIABATTA
12:00 pm Make RYE / WHEAT with Rye Sourdough
Discuss “folding”
1:00 pm Make Ferment for SCHIACCIATA con UVA
LUNCH
2:00 pm Make SCHIACCIATA
Finish all shaping, proving, baking

Discuss: flour, gluten, yeast,
ferments & sponges
Shaping various traditional British types
4:00 pm Make POOLISH for tomorrow’s baguette
5:00 pm Croissant ingredients into refrigerator
5.30 pm Drinks in the bakery
DAY TWO
9;00 am Inspect overnight sponges & wheaten Leaven
Refresh wheaten leaven (for pain au levain)
9:15 am Make CROISSANT dough, placing it in the refrigerator
10:00 am Make SICILIAN SEMOLINA BREAD
11:00 am Make PAIN au LEVAIN
11:30 am Make BAGUETTE dough, with the poolish
Butter into the Croissant dough, begin rolling/folding
12:00 pm Make GRISSINI
LUNCH
Continuing proving, shaping, baking
Rolling and folding of Croissant pastry
Make and tray the CROISSANTS
4:00 pm Mill tour with Michael Stoate
Finish baking
5:00 pm Course finishes
Refresh Sourdoughs

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

June

  • Sat 16 - 2 Day Continental (6)

    • September

  • Sat 15 - 2 Day Continental (4)
    • panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation