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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
Baking on a tile
Chelsea Buns
Dough fermentation: The Fold
EASTER BAKING
Finishing a cob
Firing a cold oven
Flour too strong?
Green dough
How To Make The Devonshire Split
Kneading dough
Kugelhopf – popular in the Alsace
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 – Part I
Poolish
Read Paul’s views on “craft”, as they appeared recently in two published articles
Rolling Olives & Oil Into Finished Dough
Salt
Scalded flour
Shaping for a tin
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?
Working with stoneground flour

Upcoming Baking Courses

Saturday 22nd of May, 2021 10:00
3 Day Going Professional

Book A Baking Course

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..

Upcoming PANARY Courses Featuring By Request

Indicates courses that feature the wood-fired oven by request

3 Day Going Professional

Saturday 22nd May 2021

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To contact Paul Merry, or speak with him, please ring +44 (0)1747 851102, email using , or visit our contact page.

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