1 Day Basic British


Course Description

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.

Just a short note to say thank you for Friday’s course. Despite having lots of loaves from Friday’s baking, I decided to make some more loaves on the weekend while everything was still fresh in my mind. The result is ten times better than anything I have made before, much lighter and with a much better crumb and texture.

I feel that I have really moved forward and, for the first time, that I am making proper bread. Thanks again, and best wishes for the future.

p.s. The whole family agrees that Michael’s flour (we tried the granary for this batch) is absolutely delicious!

Simon Miles

Course Programme

10:00 amWelcome, coffee,  discuss programme
10:30 amMake WHOLEMEAL
Discuss:  flours
11:00 amMake  WHITE
11:30 amMake GRANARY
Discuss:  yeast, salt, gluten
Work the wholemeal, moulding for a tin
12:30 pmMake FERMENT for SAFFRON DOUGH CAKE
LUNCH
1:30 pmMake  DOUGH CAKE
2:00 pmScaling, relaxing, moulding
Shaping various traditional British types
4:00 pmMill Tour
Finish all baking
5.30 pmCourse finishes