Standing and Lifting

When I first began baking as a profession, I was more fit than I had ever been. A few years of farming, with all its manual intensity, had brought my body to a high level of stamina and strength. I was in my mid-twenties, the springtime of my life. I entered the bakery with enormous enthusiasm, ardor, and excitement. I was working with skilled Frenchmen and Germans, who had learned through the apprentice system of their respective countries. Before the end of the first week, the head pastry chef was teaching me how to stand! It would be an understatement to say I was mildly put off to have anyone tell me, in all the strength of my youth, how to stand. Fortunately, my wish to learn all I could superseded my feeling that I had no need to learn anything about standing at the bench. Now, as I look back, I realize I have taught correct standing posture to hundreds of students and many people new to baking. Correct bench height is important. Typically, the bench for dividing or shaping bread is 36 inches high. This is suitable for anyone of average height, between 5 feet 4 inches and 6 feet. A slight elevation may be necessary for taller individuals, and some kind of low platform on the floor will benefit shorter bakers (having two benches at different heights is a sensible solution, albeit impractical in many shops). Stand with your legs placed squarely, separated shoulder width. Your knees should be slightly bent. Your shoulders should be in line with your waist and feet, or at most inclined slightly forward over the bench. Avoid working in a position that causes you to lean over too far, as this will put an unnecessary strain on your lower back. That said, keep the scale close to the near edge of the bench when dividing dough, and when shaping, keep the dough close to you; in this way the distance you lean forward will be minimized.