2 Day Sponges & Pre-ferments

Panary | 2 Day Sponges & Pre-Ferments

This course can be regarded as an advanced course for a baker who feels ready to explore the large topic of sponges generally. Similarly, it stands as a good next-level course for an enthusiastic baker who has attended PANARY previously,learning the basic elements of fermentation, and is now ready for higher craft levels. You will make English style breads with the typical firm sponge favoured in the British Isles; to be compared with the highly yeasted “flying ferment” which is very wet.

The other approach, the European style wet sponges, poolish and biga, will be displayed by making French baguette and Italian ciabatta. These can be compared with the other European method, pate fermentee, where a piece of yesterday’s dough is saved for use as a pre-ferment in today’s dough.

One sourdough type is made, where the overnight production pre-ferment is powered by PANARY’s rye leaven.

2 Day Sponges & Pre-Ferments - finishing, moulding

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

Course Programme

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

April

August