£25.00
Paul is one of the founders of the artisan baking revival in the UK. Beautifully illustrated with sumptuous photographs by local photographer Mark Cornwell and illustrations by Sean Slater, the book distils Paul’s experience as a baker and teacher of the craft.
Paul is based at Cann Mills in Shaftesbury, where flour has been milled since before the Doomsday book in 1086. In collaboration with Michael Stoate of Cann Mills, Paul created a bakery where he has been baking and teaching for twenty years.
Paul has run his Panary courses for dough enthusiasts covering a wide range of baking topics, including basic bread making, sourdough, French baking, Italian baking, and using a wood-fired oven – which of course features pizza.
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Description
The Dorset Baker’ evolved partly in response to endless student requests that Paul should write a book and partly from his own passion for his craft. He wants to inspire the next generation. Arriving in the UK in the 1970s as a young Australian he became part of the movement which over the next forty years transformed the bread we eat. He has lived and worked in Dorset for twenty years.
Paul’s book contains plenty of recipes and lots of advice on the technical aspects of using flour and making bread. It also looks at the history of bread making and how bakers themselves are shaped by their relationship with the social and geographical environment in which they ply their craft.