Panary Courses 2013
- 25 May, 2 Day French / Sourdough
- 7 Jun, 3 Day Going Professional
- 14 Jun, 1 Day Basic
- 22 Jun, 1 Day French
- 5 Jul, 1 Day Sourdough
May 2013
June 2013
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Testimonials
I would like to say how very much I enjoyed attending your first Sponges and Pre-Ferments course recently. I thought it was extremely well organised, we covered many different breads and techniques and I learnt a huge amount from you. The whole weekend was all I hoped it would be and more, your catering was superb ( we were treated right royally), you were interesting, informative, very good humoured considering our lack of expertise, and entertaining. I shall be saving my pennies up to do another course with you before too long, I hope.
— Stephanie Barrett, May 29, 2010

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.
Course Programme
“biga” for olive FOUGASSE
Make “LEVAIN” BAGUETTE
Discuss “folding”
Finish all shaping, proving, baking
ferments & sponges
Refresh wheaten leaven (for pain au levain)
Rolling and folding of Croissant pastry
Make and tray the CROISSANTS
Finish baking
N.B.
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
July 2013
November 2013