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.
The flagship loaf will be the rustic pain de campagne.
With the poolish enjoy a vast baguette workshop, and learn handskills for making French shapes.
In yeasted pastries choose either croissants or brioche.
If you have any inclination at all towards baking, I recommend making sourdough yourself. Paul Merry’s PANARY courses in Dorset are an excellent way to start: he has a knack for demystifying a process that is sometimes overcomplicated in bread-making books.
— Nikki Duffy, The Guardian Weekend, May 2005
|10:00 am||Welcome, coffee, discuss programme|
|Make standard WHITE dough
save some for tomorrow’s pate fermentee
- use rest for FOUGASSE with olives (added olive oil)
- & boules
|Discuss LEAVENS – discuss terminology (LEVAIN)
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
|Prepare Leaven/ sponge for
tomorrow’s Normandy Cider Rye
|12:00 pm||Make LEVAIN BAGUETTE dough, & make a
typical French sourdough loaf with added rye,
|Work the fougasse and the boules|
|2:00 pm||Reading & notetaking from Sourdough bread books
Work the baguettes
|Finish baking, crusty in the French style
Make poolish for tomorrow’s baguette workshop
|6:00 pm||Drinks in the bakery|
|9;00 am||Inspect levain for French Country bread
- refresh it
|9:15 am||Make CROISSANT OR BRIOCHE dough|
|10:00 am||Make NORMANDY CIDER RYE|
|10:30 am||Make a typical levain style SPELT bread (hybrid)|
|11:15 am||Make Pain au Levain (Pain de Campagne)|
|11:30 am||BAGUETTE doughmaking, methods (1) & (2)|
|Refresh RYE leaven
Further reading and studying
|Working the doughs
|5:30 pm||Course finishes|
- 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.