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Newsletter 45 – Temperatures, leaven & sponge, and our recent German visitor – Tommy Weinz

14th July 2018 by Paul Merry

Recently we had a photographer at PANARY. His name was Tommy Weinz, and he is creating a German bakery magazine for craft bakers. He is keen to nurture the craft revival there, and explained that to date

Balance scales used at Panary
Balance scales used at Panary

Germany has not had a zealous body like our Real Bread Campaign. As a young man he trained to be a baker in Germany, undertaking their long apprenticeship system. As he scuttled around snapping lots of photos of work performed by me and apprentice Martin on a typical Thursday commercial baking day, I noticed how he liked to dwell on some of my crafty and traditional equipment, such as the balance scales here.

Click here to view the Baker’s Topic – the 20 degree threshold

Late Summer Calendar

July

  • No courses

August 2018

  • Sat 11th — 1 Day Pizza & Italian
  • Sun 12th — 1 Day Wood-fired Oven
  • Sat 25th — 1 Day Basic

September 2018

  • Sat 8th — 1 Day “The Yeast Trio”
  • Sat 15th — 2 Day French – with Sourdough 
  • Fri 28th — 3 Day Going Professional

To read about the courses, see daily programmes, and make bookings, visit Calendar.

PANARY in PROVENCE, 2019

Vineyards Mont Ventoux Provence
Vines in the springtime, looking across vineyards to Mont Ventoux on the horizon.

Six days in a vineyard on the Rhone valley north of Avignon. Four days baking, two days fun including excursions. Baking done in both a courtyard wood-fired oven and domestic electric ovens in the gîtes. Accommodation is splendid, and the local area unforgettable, with vines, olives and lavender, and beautiful hilltop villages. Book Panary in Provence today!

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Filed Under: 2018, Newsletter Tagged With: leaven

About Paul Merry

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  • Newsletter 54 – Covid 19 interruption, the baguette….
  • Newsletter 53 – Gift Vouchers, student’s work, understanding sourness……..
  • Newsletter 52 – 2020 Course dates, students’ work, The Chelsea Bun….
  • Newsletter 51 – 5 day residential baking courses, all about kneading……
  • Newsletter 50 – Stoneground white flour, buy our bread, new half-day Experiences…

Upcoming Baking Courses

  • Saturday 22nd of May, 2021 10:00
    3 Day Going Professional
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PANARY - Teaching Breadmaking Since 1997
Teaching Breadmaking Since 1997
Every PANARY course is taught by Paul Merry, a master craftsman who favours a very practical approach to learning, regardless of any student’s prior experience..

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panary adj [L.panis bread + - ARY] Of or pertaining to bread; p. fermentation
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