Contact Panary
tel: 01747 823711
email: info@panary.co.uk
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
July 2013
-
Panary Blog
Sign up for the Panary Newsletter!
Testimonials
“You taught us a lot in a very short space of time: how to prepare, work, and handle dough. The course itself was excellent. We all had a good time and I certainly came away with a much better understanding of the breadmaking process.”
— Jasper Buch, Henley, January 2006
Course name: 2 Day ContinentalCourse date: Saturday 15 September 2012
Duration: 2 Day Continental
Location: Cann Mills
No. of places currently available: 3
Wood-fired oven? No
Course Description
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 millPrice (per place): £310
Book now!
For more information or to discuss this booking, please call Paul Merry on 01747 823711 or email: info@panary.co.uk