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
“I cannot recall ever having returned home from a course bubbling over with so much enthusiasm. I can hardly wait to put into practice what you taught me. My wife’s reaction to the bread I brought back was that it reminded her of how bread used to smell…..”
— David Brown, Minety, Wiltshire, November 2006
Book course: Continental, (Sat 6 Nov, 2010)
Duration: 2 days
Location: Cann Mills
No. of places currently available: 6
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 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