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Hand kneading demonstrated by French baker, Simon Gosset

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by Graham { 2008 August 30 }

Hand kneading demonstrated by French baker, Simon Gosset. Simon explained that hand kneading on a bench can take 600 turns and throws of the dough. We gathered around and stood with smiles for 20 minutes while the dough was flung into the air, thrown on the bench, folded, turned and flung into the

Queen Victoria Bread Sculptures

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by Graham { 2008 March 25 }

The recently launched Queen Victoria visited Sydney, Australia, on Saturday 23 February, 2008.  I was lucky enough to be in contact with some of the ship's bakers, and got invited on board. We only had 15 minutes but that was enough for Jimmy the baker to talk a bit about life on board, as well as

Baking with Dom : Steam Oven Technique

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by Maedi { 2008 March 6 }

Dom reveals his method for adding steam to a fan-forced oven, which can otherwise be a harsh baking environment. The crust of these baguettes was indeed very special. Thank you Dom.

Milawa Factory Folding Dough

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by Maedi { 2008 January 30 }

Rob demonstrates how to fold and rotate a dough to develop gluten and enhance dough structu

Replicating a professional baking environment

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by Maedi { 2008 January 27 }

Dom shows us how to replicate a professional baking environment in your own kitchen