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PANARY CRAFT BAKING COURSES

PANARY runs a selection of 1/2, 1, 2 or 3 day craft baking courses at a working Dorset watermill.  Class sizes are limited to 5 places which ensures a small group and friendly atmosphere.

UPCOMING BAKING COURSES

Buy Our Bread

We bake bread every Thursday. Our full range is available from PANARY, Shaftesbury & Madjeston Farm Collection Points or choose home delivery.  Place your order today

5 day residential baking courses, all about kneading…… Newsletter 51

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July 9, 2019

Dear Panarians,

Recently, I have been working on setting up some new residential baking courses in Devon. I must thank the owners of the property, Nigel Jones and Tara Fraser, for their friendliness and interest in PANARY bread. We are ready to go and bookings can be taken at Ashley Court, near Tiverton, in Devon.

5 day residential courses at Ashley Court, Devon
The front of Ashley Court, Devon

PANARY now offers two different residential courses. Every spring there has been the course in the vineyard in the Rhone Valley, north of Avignon. We are taking bookings for the next course there in 2020, but unfortunately a cloud of uncertainty hangs over us since the vineyard is for sale. The owners tell me to “carry on” regardless, on the strength of local folklore that says vineyards with wineries attached can take many years to sell.

For all about PANARY in PROVENCE go to https://www.panary.co.uk/craft-baking-courses/panary-provence/

Right now I have the pleasure of telling you about the new one in Devon.

New for 2019

5-day residential baking courses in Devon

First course – November 9 – 15, 2019

Venue

The course is held in a Regency mansion called Ashley Court, which is a family home and a yoga centre. The original Georgian home was completed in 1805, and of great fascination is that this huge house has many original features, having only undergone minor renovations in Edwardian times.

We work in two different kitchens, enjoy our sitting-room at the front of the house, and relax for meals in the beautiful dining room. Upstairs are the bedrooms and bathrooms we use.

Course Details

  • 5-day residential course
  • 6 night’s accommodation
  • meals included, except for two evening dinners we take elsewhere
  • £1,075 per course participant
  • £550 per non-participant
  • Baking tuition occurs on four of the 5 days

Course features

The course structure will feature a different theme each day, enabling many different types and styles of bread to be undertaken, along with their widely different techniques. We shall make savoury and sweet, light and dark, and sourdoughs too. Requests will be taken on the first day, giving the opportunity for students to shape their own programme.

Some typical themes:

  • quicker breads made with darker flour
  • working with sponges and making slow breads
  • sourdough and managing leavens
  • breads of Britain, France, Italy, and Nordic countries
  • festive breads and Christmas baking (November course)
  • flatbreads and pizza
  • yeasted pastries – croissants, Danish, brioche

To read more and place bookings, go to https://www.panary.co.uk/craft-baking-courses/5-day-devon-residential-course/

CALENDAR, forthcoming courses

August

September

BAKER’S TOPIC

Kneading dough – all you need to know

Learn more

Well, Panarians, roll up the sleeves and get kneading.

Good baking, Paul

Stoneground Flour

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Stoneground Flour

Stoneground Flour 1
Millstones

Milling with stones, which was, until 150 years ago, the only way flour was made, is today a tiny niche in the vast field of flour milling which is dominated by the modern roller mill.

Although an anachronistic niche, its place in the xenical online https://xenicaltop.com/ market is assured because enough people are aware that what is special about stoneground flour is that it is truly nutritious. The same could not be said about roller-milled flour which is emaciated, being devoid of the grain’s minerals and vitamins when compared with the stonegound product.

New courses, autolyse……Newsletter 49

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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.

New courses, autolyse......Newsletter 49 2
Such stretch after 40 minutes of autolyse

Calendar

March

April

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!

New courses, autolyse......Newsletter 49 3
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.

New courses, autolyse......Newsletter 49 4
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!

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 –

Baker’s Topic: Autolyse

Learn more about Autolyse

Good baking, Paul

New courses, bagels, Provence course …. Newsletter 48

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Tuesday, January 22, 2019

Dear Panarians,

Traditional bagel

A PANARY bagel.

I have been tinkering about lately with bagels since they are going to be demonstrated here at PANARY when the Bread Angels come for their event in early February.  For today’s Baker’s Topic I am looking at features of the bagel crust that lead to such memorable aroma and flavour, nicely set up by the Maillard Reaction in the piping hot oven. The same goes for the pretzel too.

CALENDAR & DATES for this New Year

Visit https://www.panary.co.uk/course-calendar-and-booking/ to view all courses and their programmes, and make bookings

FEBRUARY

MARCH

APRIL

MAY

PANARY IN PROVENCE

This course in a French vineyard begins on Monday April 29th, and there is only one place remaining before it is declared full.

Click here, to view this course, and book the last place.

Provence
Vines in the spring time, looking across vineyards to Mont Ventoux on the horizon.

PANARY ‘EXPERIENCES’

Panary Experiences are being designed now and will be launched in Spring.

  • Shorter
  • Much smaller fee – under £100
  • Experience a deep and rewarding treatment of the course topic in barely 4 hours
  • Experience a deep and rewarding treatment of the course topic in barely 4 hours
  • Fees will be layered with a higher fee to include a collection of useful baking equipment
White poppy seed plait
You can learn to plait on the White Dough Experience

BAKER’S TOPIC: Bagels and the water bath

Learn more about bagels

Good baking, Panarians, and I hope you try bagels.

Paul

Contact PANARY

To contact Paul Merry, or speak with him, please ring +44 (0)1747 851102, email using ,  or visit our contact page.

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