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.
I want to say a big thank you for a brilliant day yesterday at Panary. The basic course was pitched just right for me and not only taught me the necessary science behind the bread baking, but also answered the questions that I had been struggling with for a while.
I really enjoyed the hands-on work and have come away with a better understanding of the process, which I can now use to improve my baking further at home. Altogether a thoroughly enjoyable experience and a course that I would strongly recommend to anyone who appreciates “proper” bread and the sense of achievement that comes with baking!
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.
|10:00 am||Welcome, coffee, discuss programme|
|10:30 am||Make WHOLEMEAL|
|11:00 am||Make 2 WHITES: Cann Mills (organic) - stoneground
compared with modern roller mill flour
|Discuss: yeast, salt, gluten|
|Work the wholemeal|
|12:30 pm||Make FERMENT for buns|
|1:30 pm||Make BUN DOUGH|
|work the whites|
|Scaling, relaxing, moulding|
|2:30 pm||Shaping buns|
|4:00 pm||Tour the mill|
|Finish all baking|
|5.30 pm||Course finishes|