3 Day General

This course will involve a fluid programme with multiple choices. There is scope for the students themselves to set their own programme, while PANARY will only need to present a basic framework involving different grains, varying fermentation times and methods, working with sponges, and sourdough. Students can then assess results from various methods. Yeasted pastries can be a major feature, with either croissants, brioche, or Danish being made daily. Tour the mill, observe the miller.

Around the long, central table that fills much of the classroom, beginners and aspiring artisan bakers alike weigh, measure, mix and shape under Paul’s watchful eye. He carefully explains baker’s percentages, the importance of slow fermentation and the need for good flour. At least 20 per cent of the people in these courses are professionals in food in some way; but most students are household bakers who want to get better. He says: “ I find it a real pleasure to teach. First of all, I enjoy sharing my knowledge. That’s the principal thing. The second is that I like the contact with the different people who pass through my hands”.
— Kylie Walker, Food & Wine Editor, The Age, Melbourne, August 2005

The three-day courses do not have a set programme. Instead the programme is set by request, students being invited to choose from the following broad areas:-

• Every day breads to be made from:
  • refined, white flour (industrial)
  • coarser flours; & wholemeals (stoneground)
• Working with flours other than wheat
  • rye
  • spelt
• Sourdough
  • rye & wheat & spelt
  • nurturing leavens
• Overnight sponges
  • English (“sponge”)
  • Continental  (“poolish”, “biga”)
• English bread types
  • white traditional shapes
  • granary, wholemeal, malt
  • milk bread
  • buns, Chelsea buns,fruit loaves, & dough cake & lardy cake
• French style breads
• Italian style breads
• Rolls
• Flatbreads
• Yeasted pastries
  • croissants
  • brioche
  • Danish
• Using the wood-fired oven

N.B.

• It is possible to attend the three-day courses for only two days.
• Some three-day courses end on Thursday, “Apprentice” Day. On these occasions the third day is optional, and pricing will follow the two or three day pattern.
• 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

March

September