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Newsletter 49 – New courses, autolyse……

1st March 2019 by Paul Merry

February 20, 2019

Dear Panarians,

There has been some excitement here as we get into stride for this year. We have planned the new group of courses, the 4-hour PANARY Experience, and in this newsletter I shall list the many Experiences to come as the first three go up on the website. I am hoping my apprentice, Martin, will be active with these Experiences, even teaching some when I am unavailable.

In case you were wondering, “autolyse” as the Baker’s Topic is the name of a type of preliminary mix that precedes dough making.

Newsletter 49 - New courses, autolyse...... 1
Such stretch after 40 minutes of autolyse
Click here to view the Baker’s Topic – Autolyse

Calendar

March

  • Sat 16th — 1 Day Pizza & Italian
  • Sat 23rd — 2 Day French – with Sourdough
  • Fri 29th — 3 Day Going Professional

April

  • Sat 6th — 1 Day Sweet Doughs (Easter)
  • Sat 13th — 1 Day Basic British
  • Mon 29th — 4 Day “PANARY In Provence”

New courses – the PANARY 4-hour Experience

In a matter of hours, you will learn how to make bread with an unforgettable crust, flavour, and aroma – just the thing you would want to share with your family and friends.

  • 4-hour experience, from 9 a.m. to 1 p.m.
  • Fee per person – £95
  • Maximum number of students on an Experience – 6
  • These new courses are suitable for families
  • Course notes and recipes will arrive electronically when you book on

You will learn:

  • How to make good dough, recognising properly developed gluten
  • The importance of temperature coupled with the right amount of yeast
  • Hand skills for handling and shaping dough
  • udgement of proof, and correct baking

The first three Experiences are ready to go, and soon will be on the website, with bookings going through our newly created shop.

White Bread Experience

In this experience on Saturday 25th May teaches about quality white dough-making, and how to make and bake different classic shapes: tin, cob, stick, plait, and more!

Newsletter 49 - New courses, autolyse...... 2
A classic British high tin “farmhouse”

Focaccia Experience

In this experience on Saturday, June 8 you will learn about the ripe sponge that is incorporated in this soft and lively dough; gain skills for handling these remarkable flatbreads; select an array of flavoursome toppings to be placed on your focaccia as it heads for the oven.

British Bread Experience 

For this experience on Saturday 22nd June, Students make two doughs. The Malt Star dough is known as “granary”, which is popular throughout the British Isles. With the white dough you will make the English classic known as the “cottage loaf”, where a ball is placed atop a round base.

Newsletter 49 - New courses, autolyse...... 3
technique for top notch being placed atop the base

Join me in a traditional Dorset watermill, and place yourself in the hands of a master craftsman to enjoy this PANARY Experience.  Bookings open soon!

Other planned Experiences are:

  • The Croissant Experience
  • The Bagel & Pretzel Experience
  • The Pizza Experience
  • The Baguette Experience
  • The Ciabatta Experience

PANARY in PROVENCE, April 29 – May 4

There is still one place left!

  • Go to: https://www.panary.co.uk/craft-baking-courses/panary-provence/

Buy Our Bread 

BoB (as we know it!) is off to a good start, and customers are popping up for delivery all over the country. For the Thursday commercial baking day we are thrilled with our new customer, Madjeston Milk Station, near Gillingham, which will soon be our biggest customer, taking nearly 40 loaves. Visit this section of the website at –

  • https://www.panary.co.uk/buy-our-bread/

Good baking, Paul

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Filed Under: 2019, Newsletter

About Paul Merry

Comments

  1. Conti John says

    6th March 2019 at 18:14

    Nice write-up. I like to think an autolyse also brings out more flavour/taste in the final loaf.

    It’s also interesting working with different temperatures/times to compare results.

    • Paul Merry says

      8th March 2019 at 16:18

      Nice to hear from you, Johnny Contin.
      Do you still do your newsletters?
      Hope all’s well, bests, Paul

  2. Rae says

    27th April 2019 at 23:58

    Love these short articles Paul. So what is the final verdict? To autolyse without the levain or to include it? I’ve tried it both ways with organic stoneground flour and am yet to notice the difference. (
    I usually use 10% wet levain in my mix). would be interested in your learned opinion. Thanks Rae

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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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