On Monday, Phil will be attending a two-day ciabatta and baguette course run by Wayne Caddy. ‘Chibs’ and ‘bags’ are breads we’re generally happy with but always felt we could do better or at least more interestingly, so when this quite specific course came up we felt it was a good investment. Phil will be taking extensive notes and his newfound knowledge will spread through the team and into the bakery and the bread course.
Wayne Caddy is a baker’s baker. As well as winning awards for his bread he’s a teacher and communicator, teaching at Sheffield’s School of Artisan Food and consulting as The Essential Baker.
For the more casual bread aficionado, his Instagram account is a lovely mix of delicious photography and practical advice. These angel wings are a great case in point. They look incredible but in the comments he explains how simple they were to make.
Like many teachers who found themselves unable to teach last year, he started a YouTube channel. Among the usual lessons he has a couple of examples of what we might call ‘advanced bread scoring’ by Rosie McCarthy, carving intricate drawings in the dough that reveal themselves upon baking. All bakers develop a knack and style for this, but these are next level.