Job: Artisan Baker

Closing Date: 20-11-2020

Location: little chalfont , near amersham , bucks

Remuneration: 25k+

Job: Bread Baker

Closing Date: 31-10-2020

Location: Hampstead, London

Remuneration: £25,000-£30,000

Job: Baker

Closing Date: 02-10-2020

Location: Leeds

Remuneration: 18,137.60

Job: Senior Baker

Closing Date: 30-10-2020

Location: York

Remuneration: Negotiable

To make the most of these rediscovered Heritage Harvest flours I like to combine both the Roller-Milled White Flour, with the darker Organic Stoneground Wholemeal Flour, in varying proportions according to the sort of crumb I’m after. Using 3 parts White Flour to 1 part Wholemeal flour will give a light wholemeal texture with a degree of heaviness that’s lovely to eat and especially good toasted. If you want to increase the proportion of wholemeal flour do, it will make the crumb heavier but you will get a more intense bran flavour.

In this new age where we’re either in a lockdown or feeling less inclined to travel, I find myself thinking more about the journey ingredients take to get from the field to my table. For the grain used to make flour it’s no exception. It used to be said up until not long ago that all of us, the world over, could only make fine bread from high-gluten Canadian wheat varieties. And we believed it, mostly, even though hundreds of years of evidence – from old master still life paintings through to the early days of photography – showed us images of great looking loaves of bread made from what today we’d call “Heritage Grain”.

Job: Experienced Baker

Closing Date: 01-10-2020

Location: Bristol

Remuneration: Dependent on experience

Job: Baker/ Pastry maker

Closing Date: 15-09-2020

Location: London SW9

Remuneration: £25,000-£30,000 pa

Job: Artisan Baker

Closing Date: 31-10-2020

Location: Whitley Bay

Remuneration: dependent on experience

Job: Master Baker / Experienced Head Baker

Closing Date: 30-09-2020

Location: London and Norfolk

Remuneration: Depending on experience