1 Day Basic Bread Baking

Course Description

In my 1-day basic bread baking course we discuss yeast, fermentation, and bread flour. We knead white and wholemeal dough, make buns with a “ferment”.

There is plenty of time for hands-on shaping practice, and be guided about dough development, proof, and baking.

We tackle as much as can be reasonably covered in a day from 10 a.m. to 5 p.m.  A tour of the working stoneground mill is included.

Festive bread baking

Basic courses before Easter will feature the Hot Cross Bun. Basic courses before Christmas will feature stollen.

I want to say a big thank you for a brilliant day yesterday at Panary. The basic course was pitched just right for me and not only taught me the necessary science behind the bread baking, but also answered the questions that I had been struggling with for a while.

I really enjoyed the hands-on work and have come away with a better understanding of the process, which I can now use to improve my baking further at home. Altogether a thoroughly enjoyable experience and a course that I would strongly recommend to anyone who appreciates “proper” bread and the sense of achievement that comes with baking!

Valerie Clinch

Basic Bread Baking Course Programme

10:00 amWelcome, coffee,  discuss programme
10:30 amMake WHOLEMEAL
Discuss:  flours
11:00 amMake  2 WHITES: Cann Mills (organic) - stoneground

compared with modern roller mill flour
Discuss:  yeast, salt, gluten
Work the wholemeal
12:30 pmMake FERMENT for buns
1:30 pmMake  BUN DOUGH
work the whites
Scaling, relaxing, moulding
2:30 pmShaping buns
4:00 pmTour the mill
Finish all baking
5.30 pmCourse finishes