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 would like to say how very much I enjoyed attending your first Sponges and Pre-Ferments course recently. I thought it was extremely well organised, we covered many different breads and techniques and I learnt a huge amount from you. The whole weekend was all I hoped it would be and more, your catering was superb ( we were treated right royally), you were interesting, informative, very good humoured considering our lack of expertise, and entertaining. I shall be saving my pennies up to do another course with you before too long, I hope.
— Stephanie Barrett, May 29, 2010
Book course: Basic Breads & Fermentation, (Sat 20 Nov, 2010)
Duration: 2 days
Location: Cann Mills
No. of places currently available: 6
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): £370
Book now!
For more information or to discuss this booking, please call Paul Merry on 01747 823711 or email: info@panary.co.uk