This course will involve a fluid programme with multiple choices.
There is scope for the students themselves to set their own programme, while PANARY will only need to present a basic framework involving different grains, varying fermentation times and methods, working with sponges, and sourdough. Students can then assess results from various methods.
Yeasted pastries can be a major feature, with either croissants, brioche, or Danish being made daily. Tour the mill, observe the miller.
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The three-day courses do not have a set programme. Instead the programme is set by request, students being invited to choose from the following broad areas:-
- Every day breads to be made from:
- refined, white flour (industrial)
- coarser flours; & wholemeals (stoneground)
- Working with flours other than wheat
- rye & wheat & spelt
- nurturing leavens
- Overnight sponges
- English (“sponge”)
- Continental (“poolish”, “biga”)
- English bread types
- white traditional shapes
- granary, wholemeal, malt
- milk bread
- buns, Chelsea buns,fruit loaves, & dough cake & lardy cake
- French style breads
- Italian style breads
- Yeasted pastries
- Using the wood-fired oven
- It is possible to attend the three-day courses for only two days.
- The wood-fired oven can be used by request on any course.
Day one of all courses begins at 10am with subsequent days beginning at 9am. The day finishes between 5 and 6pm. Unless otherwise stated, all courses run at Cann Mills, Shaftesbury, Dorset, SP7 0BL
SPOUSES AND PARTNERS – are welcome to attend drinks in the bakery.