I hope your baking is upbeat now that winter beckons. I have always thought baking is a splendid occupation for the wintry end of the year, but as an Australian I used to find it a trifle wearing in summer. And when there was a spell of very hot weather like a heat wave, nobody wanted to eat much, so the baker would be caught with a depressingly high level of waste, and the pigs and hens would get lucky.
The photo for this newsletter chimes with our Bakers’ Topic – malt. These rich and glossy milk loaves have added malt as well as egg glaze. See the normal crust colour of the plait and French splits behind them.
I have decided to abandon the one-day Continental, and replace it with a second Italian, which will enjoy its first outing on Sunday November 22. This 1-day Italian features the big puffer called pugliese, alongside ciabatta. Its brown bread offering (things brown being something rare in Italy I have to say) is spelt, made in an interesting way with a quick sponge. (Since the Roman Empire Italy has never entirely lost its agricultural interest in spelt). The sweet bread is the splendid Tuscan Harvest bread that contains both wine soaked raisins and fresh grapes. View it here:
The other Italian course is the pizza & Italian day, featuring the wood-fired oven. You learn about this simple street food, along with some other Italianate goods suited to the masonry oven.
2-day Continental with Sourdough is the retained Continental themed course. Its content has been subtly altered to reflect better a balance between breads from France, Italy, and Germany.
Gift voucher season
It is not only winter that approaches, surely the Yuletide season too will jerk us awake. For a thoughtful spend on that important person – what better than a Gift Voucher? PANARY vouchers state that they are good for one year, and advice about redeeming them is given too.
Office move Change of address + new phone
Talking about being shaken awake – I now leave the house and go to work every day at PANARY in Cann Mills, rattling my files and stretching my brain above the teaching bakery on the mezzanine floor, which makes a splendid office.
From now on, the new Contacts are:
Telephone: 01747 851102
Panary in Provence news
Spring 2016 – one course already FULL. The spring course for next year, May 2 – 7, has steadily filled and is now flagged up on the website as FULL. There is now another course being set up beside it, but this time it will be occurring during the week before, its date being Monday, April 25 – Sat April 30.
The Autumn 2016 date is now set for Monday November 7 – Sat Nov 12.
It is easy to be charmed by Provence. To be inspired by the place and the content of the course, click here for more details.