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Newsletter 52 – 2020 Course dates, students’ work, The Chelsea Bun….

13th November 2019 by Paul Merry

November 8, 2019

Dear Panarians,

The Bakers’ Topic in this newsletter is Chelsea Buns. These characterful sweet buns were a London confection of the 18th century, and have remained popular. Most bakers make a fairly slap-dash version of them, omitting the layering-in of the cinnamon/butter mix at the start which is done as though you were making puff pastry. This photo shows you the technique, having spread on two-thirds, then performing a pastry-like fold.

Click here to view the BAKER’S TOPIC – The Chelsea Bun
Newsletter 52 - 2020 Course dates, students' work, The Chelsea Bun.... 1
Folding in the fat/sugar mix

COURSE DATES, 2020

See the two Christmas courses to finish this year, then take a look at busy February as shown on the website:

NOVEMBER

  • Sat 30th — 1 Day Sweet Doughs (Christmas)

DECEMBER

  • Sat 7th — 1 Day Basic Bread Baking

FEBRUARY

  • Sat 1st — 1 Day Basic Bread Baking
  • Sat 15th — 1 Day Pizza and Italian Baking
  • Tue 18th — 1 Day Patisserie/Viennoiserie
  • Sat 22nd — 1 Day Nordic-Germanic
  • Sat 29th — 1 Day French Baking

To read about these courses, and book, go to https://www.panary.co.uk/course-calendar-and-booking/

RESIDENTIAL COURSES

There are three residential courses in the 2020 programme: one in Provence (late April) and two in Devon (March and November).

For descriptions of these courses, and for booking, go to: https://www.panary.co.uk/?event-category=residential

GIFT VOUCHERS

Soon we shall be overwhelmed by the approach of Christmas and pressure to buy gifts. Gifts involving experiences, training, courses for hobbies, etc., are very popular nowadays. Why not give a special person a day at PANARY on a bread-making course?

For GIFT VOUCHERS, visit https://www.panary.co.uk/gift-vouchers/

STUDENTS’ WORK

Sometimes I like to show in a newsletter something that a keen student has sent me as an aftermath to a course, or pursuing with me a particular topic or type of bread. One-day French Course participant Simon Clifford wrote:

A belated thank you for a most enjoyable and informative day. I have attempted the pain de campagne recipe with excellent results , using my white sourdough starter.
Looking forward to attempting the baguettes next weekend.

Below is the picture he sent me of his sourdough loaf.

Newsletter 52 - 2020 Course dates, students' work, The Chelsea Bun.... 2
Simon’s pain de campagne

Paul

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Filed Under: 2019, Newsletter

About Paul Merry

Recent Newsletters

  • Newsletter 57 – Gift Vouchers, Christmas baking
  • Newsletter 56 – Hot weather, students’ work, calendar, and working with stoneground flour
  • Newsletter 55 – Covid 19 update, calendar, kugelhopf
  • 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…
  • Newsletter 49 – New courses, autolyse……

Upcoming Baking Courses

  • Saturday 30th of January, 2021 10:00
    1 Day Patisserie and Viennoiserie Course
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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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