PANARY

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Newsletter 60 – Christmas courses, next year dates, enriched breads

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November 15th, 2021

Dear Panarians,

In this newsletter I recommend two courses for Christmas cooking:

They are called Sweet Doughs, Christmas Baking with a programme that features four separate items: Chelsea buns, Norwegian Christmas bread, stollen, and mince pies.

  • cooling mincies
    cooling mincies
  • laminated Chelseas dough

They complete my teaching year. Regarding the new year there are courses to view and book, please see the Calendar. here.

CALENDAR

NOVEMBER

DECEMBER

FEBRUARY

MARCH

To view and book any of these courses go to: https://www.panary.co.uk/course-calendar-and-booking/

GIFT VOUCHERS

After all, it is the Christmas season, and a day at a cookery class makes a splendid gift. There must be myriads of budding bakers out there!

Visit: https://www.panary.co.uk/gift-vouchers/

This newsletter’s BAKER’S TOPIC chimes well with making enriched breads for Christmas. It concerns the addition of fats and oils which, along with eggs, will be the most common enrichment of bread dough.

Have a good Christmas, Panarians, and enjoy the baking.

Paul

Newsletter 58 – New dates, loaf slashing

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April 12, 2021

Dear Panarians,

At last we are easing away from lock down. To resume teaching and PANARY courses, I have chosen the mid-May date as my go-ahead. That is the time when hospitality is allowed to open up fully, and general mingling indoors is permitted. It will have been over six months since students were at PANARY.

BAKER’S TOPIC for this newsletter is slashing loaves before they go to the oven.

Boldly slashed white cob with sesame, stoneground flour

CALENDAR

Here is the programme I have set, which concentrates mainly on mopping up the backlog of students who were already booked onto an event that had to be Covid cancelled. However, there are still a lot of spaces for newcomers.

May

June

July

August 2021

March, 2022, Devon

To book, it is simple – just click on a course.

Well, Panarians, stay safe, and enjoyour gradual return to the life we used to lead.

Good baking, Paul

Newsletter 57 – Gift Vouchers, Christmas baking

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Dear Panarians,

What a year. Covid this, that, and the other.

Covid 19 cancellations meant abandoning the Christmas cooking course, so I shall make up for that here, giving a peculiar little tip for mince tart makers who are rolling their pastry, and the Baker’s Topic will be my Christmas favourite – stollen.

Look at this photo of a lovely little gadget to set the thickness of anything you are rolling out. At this time of year it will be your short crust pastry for a batch of Christmas mince tarts.

Perfect thickness for bottom of typical mince pie tin, 7 to 8 cm. wide

The tool is a depth gauge. The stem, or shaft, is a skewer, and the type here is simply a common bamboo one. At its blunt end, able to slide on it firmly, is the marker, set at the exact thickness that the pastry should be rolled to. For my mince pie bottoms that is between 2mm. and 3mm . (When I’m making croissants it is set at 6 mm.) That little blue marker is a plastic button, a piece of packaging that held bags on a stake. You can use anything provided it has a central hole that meets the diameter of your skewer.

After rolling to what you think is about the correct thickness, you plunge the marker vertically into the pastry. If there is a gap underneath the marker disc, you have rolled it out a little thin. If the marker disc leaves an indentation on the paste, it is a bit thick, and you need to roll it out more.

CALENDAR

Who knows, perhaps I shall again be forced to cancel the courses set down for early in the year, since many places seem to be heading for Tier 3 restrictions. Here’s hoping with the new Calendar:

January

February

March

Go to https://www.panary.co.uk/course-calendar-and-booking/

When you click on a course in Calendar, you are taken to it, with Booking facility on the right.

GIFT VOUCHERS

Nowadays more and more people give an experience or a course as a gift. Gift Vouchers are a great vehicle for this. Having chosen the broad area, the giver does not need to agonise over exactly which experience would suit best, since the choice is made by the recipient.

PANARY has gift vouchers as an entire category on the website. Visit it at

https://www.panary.co.uk/gift-vouchers/

That’s it Panarians, enjoy your Christmas cooking.

Paul

Newsletter 56 – Hot weather, students’ work, calendar, and working with stoneground flour

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Monday, October 5, 2020

Dear Panarians,

After the dislocation of the lockdown period, it has been a pleasant change to have gone back to teaching again. Just small classes, only three students with me in the bakery.

That hot spell of weather in August, probably called a heatwave, was very trying for dough makers. When making large doughs, it was necessary to keep water buckets in the refrigerator overnight to have any hope of finishing the dough at a respectable temperature – in the low twenties, C, when the premises are so hot. The task is very difficult when the flour is so warm.

20 litres of cold water, chilled overnight, for autolyse dough-making

Students’ Work

A Panarian named Richard Deverell wrote to me about his sourdough. Richard has been to a few courses, and recently he had his fellow class members spell bound when they found out what his job was. He is the Director of Kew Gardens. Clearly Richard had a fair-sized back garden for surviving the deprivations of the lock down period.

During lock down he wrote about his sourdough:

 “I have found that my bread rises well – first rise, and second proving in the baskets.  However, when I place the proved bed on the baking tray for cooking it sort of collapses – deflates – and thus my loaf is not as airy and risen as I would like.  What am I doing wrong?”  

I offered advice on the leaven as follows, ” If it lives in the fridge I would feed it at least twice before breadmaking, to get it first acclimatised then growing to full strength. The feed that precedes breadmaking should be timed so that at the point at which you want to do the dough making it must be ripe and bubbly. 

Richard Deverell looaves

After discussing adequate kneading, and the full ripening of the final leaven, I concluded my advice –  “The subsequent collapse is probably straight-forward over-proof, meaning too long in the basket.”

Richard sent photos of improved sourdough loaves. Here they are:

LLoyd Phillip’s sourdough loaf

Another student, Lloyd Phillips, wrote to say that since lockdown had begun and there was the terrible shortage of flour in the shops, he had begun using Stoate’s stoneground white, a flour that he would have previously only used when he came to his PANARY course.

Here is his loaf

Calendar

October

November

December

March 2021

Devon Residential

Now that I no longer hold the residential course in the vineyard in Provence, for students who are looking for a long bread course I can recommend this 4-day course in Devon. Regarding Covid modifications the number of students is maximum 5.

To look at it, go to:

https://www.panary.co.uk/craft-baking-courses/4-day-bread-baking-course-devon/

Good baking Panarians, from Paul

Baker’s Topic

Stoneground flour, in the vast field of flour milling, is a niche product. Although it is putting the clock back, there is an explanation for why it has not simply died out, and that explanation is found in its inherent nutrition. The stone-grinding process retains an admirable amount of vitamins …

Learn more

That’s it, Panarians.

Good baking, Paul

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