Bread making courses in Somerset

I’m Paul Merry

I have been involved with craft baking and masonry ovens for over thirty years, and have been teaching courses for fifteen years.

When not teaching, I work as a consultant in traditional baking or am dealing with French wood-fired ovens.

If you live in the County of Somerset and are looking for a bread-making course then please click the button below to view PANARY’s course details and schedule. I run my baking courses from a working watermill near Shaftesbury, Dorset.

• Baking courses for beginners and advanced
• Gain insight into the whole process of yeast fermentation
• Learn hand skills from a master baker
• Small tutor group with friendly atmosphere
• Take home your inspired produce
• Tour the working flour mill

Whether you’re an experienced baker or a complete novice, I’m sure to have the right craft baking course for you.

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Breadmaking In Somerset

There are several different breadmaking courses in Somerset, and it is interesting to see how cosmopolitan tastes have spread to the provinces.

When I first came to the south-west, in the early years of this new century, to set up Long Crichel Bakery as its consultant, it was difficult in the early months of baking there to interest the customers in a sourdough loaf. That would have been the sort of bread to take up to Borough Market in London. Nowadays you would find several classes in sourdough baking alone in the county of Somerset.

I recall how in my first breadmaking courses it was enough to simply make natural bread in order to gain popularity, stressing that you only need the four basic ingredients to make real bread, the staff of life: flour, water, yeast, and salt.

The people who hold breadmaking courses in Somerset will stress this simplicity, and many schools will be affiliated with the relatively recent Real Bread Campaign, a body that gained its membership from the public’s dismay at the additives in industrial and supermarket bread.

However, things have now gone far beyond the simplistic provision of such basic instruction, and hobby bakers need more stimulus. They want a more varied diet that will include continental breads like the enchanting baguette, ciabatta, and focaccia, along with the sourdough. Breadmaking courses display a vigorous range in their programmes.

If you live in the County of Somerset and are looking for a bread-making course then please click the button below to view PANARY’s course details and schedule. I run my baking courses from a working watermill near Shaftesbury, Dorset.