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!
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!
|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|