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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.

Wood Fired Ovens

  • Construction
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PANARY
c/o Cann Mills, Cann
Shaftesbury
SP7 0BL

Upcoming Baking Courses

  • Saturday 1st of February, 2020 10:00
    1 Day Basic Bread Baking
Book A Baking Course

Bakers Topics

Baker’s Topics

  • The Chelsea Bun
  • Scalded flour
  • Bagels and the water bath
  • 20 degree temperature threshold
  • Autolyse
  • Stoneground Flour
  • Temperatures, leaven & sponge, and our recent German visitor – Tommy Weinz
  • BAKERS’ TOPIC – volume
  • Bakers’ Topic
  • EASTER BAKING
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 +44 (0)1747 851102, email using ,  or visit our contact page.

HELPFUL INFORMATION

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PANARY - Teaching Breadmaking Since 1997
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panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation