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
"Just a short note to say thank you for Friday's course. Despite having lots of loaves from Friday's baking, I decided to make some more loaves on the weekend while everything was still fresh in my mind. The result (see pic below) is ten times better than anything I have made before, much lighter and with a much better crumb and texture.
I feel that I have really moved forward and, for the first time, that I am making proper bread. Thanks again, and best wishes for the future.
p.s. The whole family agrees that Michael's flour (we tried the granary for this batch) is absolutely delicious!"
— Simon Miles, Feb 2009
Book course: Sponges & Pre-ferments, (Sat 23 Oct, 2010)
Duration: 2 days
Location: Cann Mills
No. of places currently available: 6
Wood-fired oven? No
Course Description
An exciting new course that reflects the sophistication and interests of today’s enthusiastic students. Learn about the wide family of pre-fermentations generally, both British and Continental. Work with wet starters such as the British “ferment” to make both savoury bread and sweet buns; overnight “biga” and “poolish” from Italy and France, making flatbreads, ciabatta and baguette; make firm dough-like overnight “sponge” for remarkable British breads on the second day; compare sponges with the other established pre-fermentation system where some dough is held back from the day before, aptly called by the French the pate fermentee method.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