The breads on this course will draw out the range of British types and shapes. The course is a basic approach to British baking and bread fermentation skills.
With the wholemeal dough we shall focus on tinned bread. The white dough will yield rolls, cobs, plaits, bloomers, and the cottage style.
For the sweet toothed we shall make an incomparable type of West Country saffron dough cake. We make time to discuss the fermentation process, and what makes real bread, for the benefit of those students who have not attended PANARY’s Basic course.
What an interesting day. Paul is a great at teaching not only the art and craft of baking but the science that’s hidden inside the dough. We thoroughly enjoyed our one day British course even if we did veer off into France making great looking (yet to try) baguettes and batons! Many thanks Paul! September 2018, Paddy Gallagher who attend the One Day Britsh course
|10:00 am||Welcome, coffee, discuss programme|
|10:30 am||Make WHOLEMEAL|
|11:00 am||Make WHITE|
|11:30 am||Make GRANARY|
|Discuss: yeast, salt, gluten|
|Work the wholemeal, moulding for a tin|
|12:30 pm||Make FERMENT for SAFFRON DOUGH CAKE|
|1:30 pm||Make DOUGH CAKE|
|2:00 pm||Scaling, relaxing, moulding|
|Shaping various traditional British types|
|4:00 pm||Mill Tour|
|Finish all baking|
|5.30 pm||Course finishes|