Production Baker

You weigh the flour, water, yeast and salt to the recipe card, run the spiral mixer, and judge the dough by hand before it goes to bulk. From there you divide and shape by hand or on the divider, load the proofer, and watch the rise against the clock and the room temperature. You load the deck oven with the peel, set steam and time for each product, and take the bread out at colour rather than at the bell. At the end you scale the flour for the morning, wash down the bench and the mixer, and note the yield per batch. Nights, 22:00-06:00.

Finished baker trade or three years at a bakery bench

Knows dough by hand, not only by the recipe card

Experience with a spiral mixer, a proofer and a deck oven

Understands what temperature and humidity do to a rise

Hygiene certificate, or ready to obtain one in the first month

Willing to work nights and every second Sunday

Net salary from 766 up to 843 EUR per month

Permanent contract after one month of trial

Night supplement paid on every hour after 22:00

Bread and pastry for the family taken home each shift

Taxi paid at the end of the night shift

Paid training on the sourdough range for bakers who want it

Cotton work clothing, clogs and caps washed by the bakery

The bakery is fitting a third oven and needs a night shift leader from among the current bakers. Anyone who takes the sourdough range keeps a share of the price the shops charge for it.

A warm room, thirty degrees near the ovens, with extraction over the mouth of each one and a flour dust filter on the mixer. Clogs, cotton clothing, a cap and heat gloves for the peel are provided.