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Blog

Blogs, Newsletters and Bakers’ Topics

When a visitor clicks on Blog along the top menu bar of PANARY’s website, two options are given.

  • Perusal of recent Newsletters sent out by Paul Merry to all the people on his mailing list and
  • A series of Bakers’ Topics in which each has a particular theme being pursued or explained by Paul.

The origin of the bakers’ topics was Paul’s desire to include some worthwhile and informative topics in each newsletter, in the hope that his subscribers (all students or lovers of baking) could advance their knowledge of the huge world of breadmaking and fermentation.

The regular Newsletters only go back for two years and are chronologically arranged. The Bakers’ Topics are diverse, and there are many of them going back to 2011 and are arranged according to their title which can be accessed on the right-hand side of the page.

Recent Newsletters

  • Newsletter 72 – Retirement, selling PANARY, buy my book
  • Newsletter 71- Book, Retirement Sale
  • PANARY for sale
  • Newsletter 70 – Book, retirement courses, sale
  • Newsletter 69 – Buy my book, retirement plans, course dates
  • Newsletter 68 – Buy my book, dates, dough cake
  • Newsletter 67 – Book news, new dates, grissini
  • Newsletter 66 – Book news, course dates, flatbreads, focaccia

BAKER’S TOPICS

  • 20 degree temperature threshold
  • A New Approach To Sourdough Wheat Leaven
  • Autolyse
  • Bagels and the water bath
  • Baker’s Tip: Coarser flours take more water
  • Baker’s Tip: Simple Plaiting
  • Baker’s Tip:. Quantities of different yeasts
  • BAKER’S TOPIC – Bread bakers ape nature
  • BAKER’S TOPIC – Saffron Dough Cake
  • BAKER’S TOPIC – The importance of good kneading
  • Baking on a Tile
  • Baking on a tile
  • Chelsea Buns
  • Commercial Woodfired Ovens
  • Dough enrichment: adding fats and oils
  • Dough fermentation: The Fold
  • EASTER BAKING
  • Finishing a cob
  • Firing a cold oven
  • Flatbreads, with focaccia
  • Flour too strong?
  • Green dough
  • Grissini
  • How To Make The Devonshire Split
  • Kneading dough
  • Kugelhopf – popular in the Alsace
  • Lardy Cake
  • Large ovens: separate furnace or fire on the floor?
  • Making a cob (Part 1)
  • Making the Round Shape, Both Loose and Tight – Part 1
  • Making the Round Shape, Both Loose and Tight – Part 3
  • Malt, Maltose, Malt Products
  • Oxygen in dough
  • Plaiting
  • Plaiting
  • Plaiting – Part I
  • Poolish
  • Read Paul’s views on “craft”, as they appeared recently in two published articles
  • Roasting meats in a masonry oven
  • Rolling Olives & Oil Into Finished Dough
  • Saffron dough cake
  • Salt
  • Scalded flour
  • Shaping for a tin
  • Slashing the loaves
  • Stollen
  • Stoneground Flour
  • Sweet pastry
  • Table skills – Part I
  • Table skills – Part II
  • Temperature chart
  • The “ferment”
  • The baguette
  • The Chelsea Bun
  • The Country Housewife’s Outdoor Cloche Oven, 1897
  • Types Of Yeast
  • Understanding acidity & sourness
  • Use of the Sponge
  • Volume in a loaf
  • Water temperature and yeast
  • Wedding Rolls: How to Make Them
  • What’s special about wood-fired ovens?
  • Wheat’s adverse effects on health
  • When to make strong flour weak
  • Why Le Panyol?
  • Wood Fired Ovens and Flatbreads
  • Working with stoneground flour
PANARY - Teaching Breadmaking Since 1997
Teaching Breadmaking Since 1997
Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

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Contact PANARY

To contact Paul Merry, or speak with him, please ring (0)7764 568 397, email using ,  or visit our contact page.

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panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation