Master Baker

I really enjoy learning from friends. From friends most of all because an intimate relationship has been established that makes the learning process very gratifying. There is also an opportunity for me to learn not only about their craft but to learn more about them too. I always knew that Ken was a very hard worker, but watching him make an extraordinary number and variety of breads in one days work cemented that awareness into awe. I wanted to watch Ken make bread and help too, where I could (although the speed at which he worked was so fast that it was hard to keep up) so that I could learn a little more about the bread making process.

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A math moment: working out the bakers % for each dough type.

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Adding water…

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Biodynamic flour…

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After a long knead the dough is left to rise in a large plastic container with lid on.

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Wheat is sprouted for the sprouted wheat loaf.

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Shaping time.

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Roll towards you by pressing your thumbs gently into the middle of the roll while dragging the roll towards you. 

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Some bread is given further shaping by the use of a bread tin…

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Other dough’s are placed in baskets…

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Dough is placed in a small greenhouse for a second rise…

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Ciabatta’s are sliced to decorate them…

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Steam and heat is provided by the large baking oven…

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Ready to sell at the market…

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Ken showed me how the french sticks are given repeated cuts in the centre of the dough running the length of the stick to achieve this affect.

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You can find Ken at the Maldon Sunday market, which is on the second Sunday of every month, 9am to 2pm. I think it is a beautiful and vibrant market.