Baker Apprentice The Billowing Loaf Ltd
Apprentices progress through every facet of work in our small-scale production bakery from scaling and packaging to mixing a variety of dough from yeasted, enriched to high-hydration naturally leavened dough through to proofing, shaping and scoring of loaves to baking.
Closing date: 30 Sep 2021
Total hours per week: 35.00
Possible start date
01 Oct 2021
28 Apr 2021
Level 2 (GCSE)
We specialise in baking organic long-fermentation and sourdough breads, these are very different to the majority of the baked breads available in supermarkets and keep well, taste better and are more easily digested than mass-produced breads. We specialise in using ancient grains used infrequently in mass-produced breads such as einkorn, emmer, spelt, rye and durum wheat.
We also produce various sweet pastries and buns etc.
The candidate will:
- Determine variety and quantity of goods to make by reviewing provisional or actual production schedules
- Prepare pre-ferments and sourdough starters, sponges and scalds for a wide rage of different flours: rye, spelt, emmer, einkorn and wheat and allowing to develop in the prover unit to add taste and flavour to the end product by controlling fermentation
- Prepare doughs by measuring ingredients, mixing ingredients to form dough, fermenting the dough for a pre-determined amount of time prior to dividing dough into portions and moulding dough into loaves or desired shapes.
- Prepare doughs for baking by placing shaped dough in greased pans, spreading or rolling in toppings, allowing dough to rise in prover unit, inserting pans of raised dough inside of oven to bake, scoring loaves with a razor blade in order to enable the bread to expand and for maximum volume of the loaf to be achieved
- Bake doughs by adjusting thermostatic controls, to regulate oven temperature with or without steam
- Cooling baked good by removing from oven, placing on cooling racks and removing from pans or trays
- Established Business
- Free tea/coffee
- Uniform and Personal Protection Equipment provided
- Staff discount
Requirements and prospects
- Work hard ethic
- Good with timings
- Fully able to work on their feet
- Good personal hygiene
- Punctual with a willingness to learn and work hard
- Committed as this is a Professional Commercial Kitchen
The successful candidate will progress into a permanent position following the completion of the apprenticeship.
There is potential for the right candidate to progress to management and, potentially, to board level: we are a growing company which has seen our turnover increase by 200% over the last tax year and this is a trend which we see replicating itself over the coming year(s).
Things to consider
A genuine interest in bakery is desirable.
Keen to learn.
Working in a bakery can be hot and pressured, but is immensely rewarding and we can promise that no one day will be the same!
Work is hard but satisfying – you have ownership of your product and the satisfaction of seeing it develop from flour through to dough and finally to bread is endlessly fascinating.
About the employer
We are an award-winning artisan micro-bakery specialising in long-fermentation and sourdough bread available for pre-order by members of the public: order by 7 pm on Friday and the baked goods and bread will be ready for collection between 4-6 pm on Saturday or from 11 am to 2 pm on Sunday.
Applications for this apprenticeship are being processed by Strode College
Suzie Drew 01458 844419 email@example.com
- Baker (Apprenticeship) Level 2
- 1 day/week at Strode College
- Food Hygiene Certificate Level 2 (by employer)
Level 2 (GCSE)
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