Book course: French, with Sourdough, (Sat 9 Oct, 2010)

Course date(s): Sat 9 Oct - Sun 10 Oct
Duration: 2 days
Location: Cann Mills
No. of places currently available: 1
Wood-fired oven? No

Course Description

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. Yeasted pastries too, croissant and brioche.

Price (per place): £370

Book now!


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For more information or to discuss this booking, please call Paul Merry on 01747 823711 or email: info@panary.co.uk

  • panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation