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
On the Three-day "Going Professional" course, Sarah Cobbold wrote in BBC Good Food Magazine, Feb 2010: "Paul Merry, an experienced and enthusiastic artisan baker, adapts each three-day course to the participants' requests and interests. My class decided to focus on sourdoughs and the wood-fired oven. There is a lot of teaching, but we were involved in every stage, calculating the quantities in each recipe, making up doughs, shaping the bread and firing the oven. The course was a fantastic confidence builder. We left with a real knowledge of bread, how it works, and how to adapt no matter what the situation."
— Sarah Cobbold, BBC Good Food Magazine, Feb 2010
Book course: Basic Breads & Fermentation, (Fri 19 Nov, 2010)
Duration: 1 day
Location: Cann Mills
No. of places currently available: 5
Wood-fired oven? No
Course Description
An introductory course with discussion on yeast, the fermentation process, and flour. You will become competent at kneading both white and wholemeal and learn about shaping sticks, rolls and loaves. See the development of magical gluten, be guided about feeling the state of proof, gain confidence about final baking. Basic doughs and more flavoursome overnight doughs are made; strong flour is compared with weak; use a “ferment” to make rich fruit buns; learn the tricks of the trade for croissants. Tour the mill.Price (per place): £160
Book now!
For more information or to discuss this booking, please call Paul Merry on 01747 823711 or email: info@panary.co.uk