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Paul Barker

Goodreads Author

Born

in Watford, The United Kingdom

Website

https://www.cinnamonsquare.com

Genre

Cookbooks

Member Since

September 2019

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Paul Barker, with more than 35 years of baking behind him, Paul is seen as a trailblazer in his field. From craft baking through to scientific research and product development Paul has amassed a comprehensive skill-set. Paul, who has won many UK baking industry awards for his products and innovation, set up Cinnamon Square bakery and training school in Rickmansworth UK in 2005, which also saw the launch of his now famous Cinnamon Square Buns.

Paul's ethos when baking and teaching is to use a 'measured approach.' Precision baking with passion led to the launch of his first publication in 2017, Cinnamon Square A Measured Approach. A book predominantly aimed at home bakers, shares his knowledge and techniques to enable the reader to reproduce f ...more

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Combine Editions
Paul Barker’s books

Average rating: 4.24 · 17 ratings · 7 reviews · 3 distinct works

	Naturally Fermented Bread 4.20 avg rating — 15 ratings — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Cinnamon Square: A Measured Approach - Precision Baking 4.50 avg rating — 2 ratings — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Réveillez le génie qui est en vous 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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3 posts
Paul Barker's Blog

Using unnecessary additives to improve your bloomers is pants! ….so here’s how to stop your bloomers falling down, naturally. (part 2)

The Test (part 1)
Test 1 - Control, Bulk Fermentation White Tin
Test 2 - Bulk Fermentation White Tin with 20% (flour weight) Sour Culture (100% hydration)
Test 3 - Bulk Fermentation White Tin with 40% (flour weight) Pate Fermentée (16 hours old)

Observations
Tests 2&3 had smoother doughs.
Test 2 proved faster (commercial yeast & sour culture combination perhaps?).
Control was fragile to cut whereas Tests Read more of this blog post »

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