PANARY Baking Courses For Beginners
PANARY runs a selection of craft baking courses which are suitable for beginners.
Click the links in the list below for more details of each course, availability and to make a booking.
Class sizes are limited to 5 places to ensure a small group and tutorial atmosphere. All courses begin at 10am. The day finishes between 5 and 6pm.
Unless otherwise stated, all courses run at:
The yeast trio: fresh, dried and wild. Learn about the different types of yeast in a course that clears up any mystery surrounding yeast, its function in breadmaking and the wonders of fermentation. Gain confidence about the correct quantity of fresh and dried yeast to use as we make white...
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...
The breads on this course will draw out the range of British types and shapes. With the wholemeal dough we shall focus on tinned bread. The white dough will yield rolls,cobs, plaits, bloomers, and the cottage style. For the sweet toothed we shall make an incomparable type of West Country...
Using different flours and widely ranging techniques, explore flatbreads from Scandinavian rye crisp bread to the wheat types of the Middle East, beginning with the pita bread baked in a punishingly hot wood-fired oven for the best result. Enjoy earthy flavours from Italian focaccia and the Iranian barbari, learning about...
This course aims 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...
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...
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. “Apprentice Day” has become the...