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.

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!

Paddy Gallagher

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
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

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