PANARY Baking Courses For Intermediate Level Bakers
PANARY runs a selection of craft baking courses which are suitable for intermediate level bakers.
Click the links in the list below for more details of each course, availability and to make a booking.
Class sizes are limited to 5 places to ensure a small group and tutorial atmosphere. All courses begin at 10am. The day finishes between 5 and 6pm.
Unless otherwise stated, all courses run at:
Working with poolish you will make and roll out elegant sticks, as though you were aspiring to make an authentic baguette. Another white dough will be made for practising French shapes like the boule and the batard, and other more fancy rustic shapes. With rye and walnuts make a typical...
Using the overnight wet starter sponge called biga, make two splendid puffy breads that speak warmly to us of modern Italian baking – the renowned ciabatta and the larger loaf called pugliese. Also with a different type of starter will be spelt loaves. Our sweet bread for the day will...
This intermediate level course features five items, involving bread types and baker’s techniques found from Germany to Scandinavia. The rustic rye bread (typically Germanic, Alpine, and Scandinavian) has very little wheat in the mix. From South Tyrol comes a spiced bread that is savoury. For sweetness we have the cakey...
This Intermediate level course teaches about the differences that must be observed when yeasted dough is carrying quantities of sugars. Demonstrating the use of the “flying ferment”, we shall make three sweet breads: Chelsea buns, stollen, and Devonshire Splits. Finally, a special sweet pastry method will be shown as we...
Celebrate Easter with memorable Hot Cross Buns, the Russian Easter bread called Kulich, and a plaiting session that will set you up to make a typical Greek Easter plait, with the red egg at its centre. On this course you will make these gorgeous Easter breads along with Devonshire Splits...
Work with levains and poolish to capture the essence of French breads. During the two-day course learn how to manage the sourdough leaven (levain) and use both wheat and rye levains to make incomparable rustic breads which keep for days, some with nuts and raisins added. The flagship loaf will...
Every Thursday, I am using Cann Mills flour to make bread for retail sale in local deli shops and village stores. Trainee bakers are welcome to join me, experiencing the tempo of proper bakery production and smartly gaining hand skills on the table and oven. “Apprentice Day” has become the...