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.

Having been given the Paul Hollywood Bread book last Christmas, I have been baking bread for just over a year. I attended the PANARY Basic Bread course with Paul Merry just to ensure that I really understood the principles of baking and to learn from a master baker.

I must say the day was fabulous, the programme covered a range of flours, breads and very hands on. Paul is very personable, obviously extremely knowledgeable and has an easy teaching style. I have already booked up for my second course and would recommend PANARY to others.

John TurnbullBerkshire

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

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