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tel: 01747 823711
email: info@panary.co.uk
Panary Courses 2013
- 8 Jun, 1 Day British
- 14 Jun, 1 Day Basic
- 22 Jun, 1 Day French
- 5 Jul, 1 Day Sourdough
June 2013
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Testimonials
“I cannot recall ever having returned home from a course bubbling over with so much enthusiasm. I can hardly wait to put into practice what you taught me. My wife’s reaction to the bread I brought back was that it reminded her of how bread used to smell…..”
— David Brown, Minety, Wiltshire, November 2006
2 Day French – with Sourdough
Panary | 2 Day French with Sourdough
Work with levains and poolish to capture the essence of French breads. During the two-day course learn how to manage the sourdough leaven (levain) and use both wheat and rye levains to make incomparable rustic breads which keep for days, some with nuts and raisins added.
With the poolish enjoy a vast baguette workshop, and learn handskills for making French shapes.
In yeasted pastries choose either croissants or brioche.
Course Programme
save some for tomorrow’s pate fermentee
- use rest for FOUGASSE with olives (added olive oil)
- & boules
Refresh leaven, FRENCH COUNTRY BREAD
(Pain au Levain/ pain de Campagne)
- demonstrate PANARY’s French levain method
- keep unrefreshed leaven for Levain Baguette
and walnut bread
- refresh enough for tomorrow’s use
What is it?
Catching a wild yeast
The role of yeasts and bacteria
Routine refreshment
Long-term keeping
tomorrow’s Normandy Cider Rye
typical French sourdough loaf with added rye,
(raisins), walnuts
Work the baguettes
Make poolish for tomorrow’s baguette workshop
- refresh it
Further reading and studying
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
May 2013
July 2013
October 2013