Kneading dough: All you need to know about

Kneading dough does not mean mixing. Mixing would be an appropriate term for simply gathering together the components of a dough or, appropriately for this treatise on kneading, for making a dough with rye flour, or barley flour, where there is virtually no gluten present. The point about “kneading” is that it is a purpose verb, which refers to the process of development of dough, in particular, dough made with wheat flour. Proper development means initially the formation of gluten, to be followed by the process of teasing and manipulating that gluten until it is a well-formed and stretchy entity. That process is done by the task of kneading.

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.

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!

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.

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/

Baker’s Topic: Autolyse

Good baking, Paul