One-Day Courses

Basic Breads & Fermentation

Discuss yeast, fermentation, and flour. Knead white and wholemeal, make buns with a “ferment”. Hands-on shaping practice, be guided about dough development, proof, and baking. We tackle as much as can be reasonably covered in a day from 10 a.m. to 5 p.m. Tour the mill.
Festive: Basic courses before Easter will feature the Hot Cross Bun;. Ludlow, September 13 will feature the Jewish plait, challah. Basic courses before Christmas will feature stollen.

I had the joy of attending Paul's "basic" one-day bread making course at his rustic premises near Shaftesbury, in the water powered flour mill. Paul greeted us warmly and we were quickly introduced to flour's water absorption, kneading, shaping, and secrets such as bubbling, tightness, dough temperature etc. His wealth of knowledge, passion, humour and genuine people skills meant we all left the day with armfuls of bread and deeper respect and appreciation for a commodity which is so undervalued relative to the amount of nurturing, artistry and alchemy that goes into its production - truly British, slowly grown, beautiful, golden bread.
I heartily recommend Paul and a PANARY bread making course to anyone.
— Juliette Morgan, Cambridge, December 2008

Italian

This course to capture the fun of those quintessential Italian breads like pizza & focaccia. Learn to make and bake these flatbreads with flair, creating a thin crust, good flavour, and the right amount of additions or topping to achieve a subtly satisfying result. Have fun making the remarkable and irregular grissini which will stun your friends at the cocktail hour; make a superb rustic bread from the Italian south with golden semolina.

Flatbreads

Using different grains and widely ranging techniques, work your way from Scandinavia to Morocco making a fascinating range of flatbreads, all baked in a punishingly hot oven for best effect. Arabic and Italian, enjoy earthy flavours, crumb and crust textures, as well as reviewing various toppings.

Wood-fired Oven

Enjoy an exciting day with the masonry oven where you are learning to have the right food ready for the descending heat of the oven. Begin by firing it very hot, then we blister the skins off vegetables for making dips as we cook a range of flatbreads around the coals. Learn to rake out the coals and ash to have a clean floor for our proved loaf breads which can then be followed by meats, baked vegetables, casseroles and puddings. Somewhere in all the activity we shall settle for our lunch direct from the oven.

The pitch of the course also caters to those who may be curious to observe the masonry oven and make enquiries with a view to deciding whether they may wish to acquire one from PANARY.

The weekly “Apprentice Day”

Every Thursday I am using Cann Mills flour to make bread for retail sale in local deli shops and village stores. Trainee bakers are welcome to join me, experiencing the tempo of proper bakery production and smartly gaining hand skills on the table and oven. Hence a PANARY Masterclass is now happening every Thursday. The fee is £125, and there is a sliding scale for “apprentices” who come for several weeks in a row. Apprentice Day has become the PANARY Masterclass.

N.B.

• The wood-fired oven can be used by request on any course.

Day one of all courses begins at 10am with subsequent days beginning at 9am. The day finishes between 5 and 6pm. Unless otherwise stated, all courses run at Cann Mills, Shaftesbury, Dorset, SP7 0BL

Upcoming One-Day Courses

September

October

November