Wood-Fired Ovens
Contact Panary
tel: 01747 823711
email: info@panary.co.uk
Panary Courses 2012
- 11 Feb, 1 Day Basic - *COURSE FULL*
- 18 Feb, 1 Day Sourdough - *COURSE FULL*
- 25 Feb, 1 Day British - *COURSE FULL*
- 2 Mar, 3 Day General
- 9 Mar, 1 Day Italian
February
March
-
Panary News
Sign up for the Panary Newsletter!
Testimonials
Next come bridge rolls made with the whitest of white steel-ground flour and enriched with butter. Under Paul’s encouraging eye and through his clear remarks we learn about different types of flour, how to shape cobs and bloomers, and to roll up pan loaves tightly. We make rye/wheat mixtures and use the giant mixer to create a dough for cottage and farmhouse loaves. We form the bridge rolls with delight and the plaited loaves with even more. Our confidence increases and so does our bantering…..Paul is an excellent teacher…
— Ian Irvine, The Independent Magazine, June 2005
Construction
For the simplest outdoor use, the smaller models can even be operated without a chimney.
Built inside an out-building or kitchen, they have a chimney perched in front of the doorway, and can be built into an enclosed structure enabling substantial insulation. A simple insulated door, provided in the oven kit, is placed into the doorway after firing.
Wood-fired oven days throughout the PANARY calendar of courses 2012 are: