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
Around the long, central table that fills much of the classroom, beginners and aspiring artisan bakers alike weigh, measure, mix and shape under Paul’s watchful eye. He carefully explains baker’s percentages, the importance of slow fermentation and the need for good flour. At least 20 per cent of the people in these courses are professionals in food in some way; but most students are household bakers who want to get better. He says: “ I find it a real pleasure to teach. First of all, I enjoy sharing my knowledge. That’s the principal thing. The second is that I like the contact with the different people who pass through my hands”.
— Kylie Walker, Food & Wine Editor, The Age, Melbourne, August 2005
Book course: Basic Breads & Fermentation, (Fri 24 Sep, 2010)
Duration: 1 day
Location: Cann Mills
No. of places currently available: 3
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