1 Day Basic


Course Description

Discuss yeast, fermentation, and flour. Knead white and wholemeal, make buns with a “ferment”.

Hands-on shaping practice, 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. Tour the mill.

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

I had the joy of attending Paul’s “basic” one-day bread making course at his rustic premises near Shaftesbury, in the water powered flour mill.

Paul greeted us warmly and we were quickly introduced to flour’s water absorption, kneading, shaping, and secrets such as bubbling, tightness, dough temperature etc. His wealth of knowledge, passion, humour and genuine people skills meant we all left the day with armfuls of bread and deeper respect and appreciation for a commodity which is so undervalued relative to the amount of nurturing, artistry and alchemy that goes into its production – truly British, slowly grown, beautiful, golden bread.

I heartily recommend Paul and a PANARY bread making course to anyone.

Juliette MorganCambridge

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
LUNCH
1:30 pmMake  BUN DOUGH
work the whites
Scaling, relaxing, moulding
2:30 pmShaping buns
Glazes
4:00 pmTour the mill
Finish all baking
5.30 pmCourse finishes