6 skills that every baker should have
There are some common ingredients that are shared by all the best bakers and they’re easy to adapt too.
1. Organization
Every successful baker in the industry know that the baking process requires careful timing, so having everything you need on the baking station — including all the tools and pre-measured ingredients ready. In the industry, this is called “mis en place”.
If you pause the process while you shave the chocolate or wait for butter to come on room temperature, you’re most probably changing the recipe slightly because order and timing are important
2. Communication
Like every other cook in the kitchen, bakers also work in a fast-paced environment alongside other culinary professionals. It is extremely important to have a clear manner of communication so you can keep up with the pace of your task. This means quickly grabbing some flour while you do your work or asking a colleague to give you some space to roll out your dough so the process goes on smoothly.
3. Attention to Detail
As I mentioned earlier, baking is a science that relies on precise measurements and temperature conditions. All ingredients used must be weighed and measured accurately. Even a few extra pounds or an ingredient little hot than mentioned in the recipe will make your baking suffer. The best bakers have a keen eye on such details while creating consistent pastry art.
4. Composure Under Pressure
Things get busy in a commercial kitchen! Bakers, like all chefs and line cooks, need to stay calm or they’ll get the measurements wrong which will put a negative effect on the baker and the whole line which is dependent on it. Keeping a clear head will help you prepare for things to be done later. Planning is an important aspect of good kitchen management, no matter what role you’re doing.
5. Curiosity and Creativity
Baking is a really interesting combination of science and art. Bakers around the world create new pastries which please the crowd.
You probably won’t become a sensational baker as soon as you step up in the baking industry, it’ll take planning, trial and error, and detailed notes to perfect creation. Good bakers continue with the classics, whereas, great bakers are curious and try new experiments using different combinations — and accept all the failures as a learning experience.
6. Patience and Dedication
Baking is a well-planned process and in it, every step is equally important. Some important steps which make a great pastry or dessert — are also the most time consuming one.
If we talk about sourdough it takes approximately half a day to rise, so if you cut the time to half you’ll end up with a sourdough brick. A beautiful cloud-like meringue sitting on the top of a cake or cookie adds a beautiful touch, takes a lot of time and muscle as the eggs are whisked properly.
In a bakery, some days would be rewarding, while some would be long and irritating. Long term patience and dedication is must no matter whether you’re doing classics or working on perfecting your craft, and all the best bakers all over the world know that this is the truth.
