Craft Baking Courses
Contact Panary
tel: 01747 823711
email: info@panary.co.uk
Upcoming Panary Courses
- 8 Sep, Sourdough
- 24 Sep, Basic Breads & Fermentation
- 25 Sep, British Traditional
September
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Testimonials
Next come bridge rolls made with the whitest of white steel-ground flour and enriched with butter. Under Paul’s encouraging eye and through his clear remarks we learn about different types of flour, how to shape cobs and bloomers, and to roll up pan loaves tightly. We make rye/wheat mixtures and use the giant mixer to create a dough for cottage and farmhouse loaves. We form the bridge rolls with delight and the plaited loaves with even more. Our confidence increases and so does our bantering…..Paul is an excellent teacher…
— Ian Irvine, The Independent Magazine, June 2005
Book course: British Traditional, (Sat 25 Sep, 2010)
Duration: 2 days
Location: Cann Mills
No. of places currently available: 6
Wood-fired oven? No
Course Description
Good old-fashioned cottage loaf or London bloomer, learn the handskills needed for these shapes, as well as the familiar tinned loaves. Use sweet English wholemeal and blends of white flours made by English millers who know how much Canadian to add. Work with longer fermentation times to make bread with remarkable flavour, experience overnight starters known by British bakers as “sponges”. Learn about malted breads, rye breads, and tackle a few of the vast panoply of English rolls. For the sweet toothed there will be the almost forgotten family of doughcakes enriched with butter and fruit or saffron. Tour the mill.Price (per place): £370
Book now!
For more information or to discuss this booking, please call Paul Merry on 01747 823711 or email: info@panary.co.uk