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 show-off some amazing sugar-dough bread sculptures.
Tags: bread sculpture art bread baking
John Downes, founder of the modern Sourdough bread movement in Australia compliments Daniel Chirico, owner of Baker D. Chirico in Melbourne. From Sourdough Companion - The sourdough bread community: sourdough.com Baker D. Chirico sourdough.com John Downes: sourdough.com
Les talks about some of the features of an eco-village bakery. Crystal Waters Bakery: www.ecologicalsolutions.com.au
Tags: eco-village sustainability economics crystal waters bakery
The bakers scale out their dough well into the night. sourdough.com
Tags: scaling eco-village crystal waters bakery
Community bakeries often source their ingredients, such as dairy products from community members.
Simon demonstrates a traditional French method of hand kneading dough. Simon wanted a well developed (but not oxidised) dough. I think the final dough was suitable, particularly as this was a quick demonstration with no time for a bulk proof. A 10 min rest may have cut 5 minutes off the start. Coarser milled flours benefit more from a rest (the flour in this dough was fine roller milled, baker's). Crumb of the final bread was quite creamy, definitely not over-kneaded. Air is incorporated ...
Tags: Food Bread Artisan Baker Baking French Mixing Kneading Dough
