Very interesting! I'm a baker in denmark, and its super cool to see bread like this baked in a traditional way. I'm sick and tired of dry and boring bread from convection ovens, a stone oven like this is just so much better for good bread! Thank you for the great video!
@@domenicomonteleone3055 Good to hear you are on the path. Keep up the good work. We all began in the same place. After 10+ years of baking for my family, I am still a newbie. I love making sourdough and learning it is a love of a lifetime.
@@foxdogsourdough yes I love to make breads and learn about different techniques to make breads have a wonderful Thursday morning bye 👋 from 🇨🇦 #YSW respect back to you 🙏
J'ai une grande admiration de ces gens, qui accomplissent leur art pour nourrir la population, avec des produits de qualité. Une farine bio et du levain. Une cuisson au feu de bois et des gestes précis. Leclerc peu aller se rhabiller avec sa baguette à 29 centimes. Ça c'est des boulangers ! 👍
le pain français ne sera jamais égalé et tant que la boulangerie Savoyarde est entre les mains de ces maîtres artisans ,elle fera la fierté de la Région et de la france.Merci de nous avoir ouvert les portes de votre boulangerie.
Very very good. Home baker in SF Bay Area. Brought up to speed by acolyte of Chad Robertson. Now reliably baking the best bread of my life each week. Thank you for bringing this approach to any baker with even a little interest.
So nice to see Pierre Buch doing the interpret to you ! It's great to see how good are relations between Japan and France too ! As a french, I find this magnifique :)
Thank you for your comments. You are the first person to give me such an opinion. I went to France with Pierre three years ago and he was a great help to me. I have learned a lot from him.
Самый благородный труд! Дай Бог Вам всего доброго! Глядя на эту аппетитную выпечку, чувствуешь этот невероятный аромат. Как бы хотелось обнять в этом участие!
I enjoyed the video:) It was bread making that I had a hobby while resting at home due to COVID-19. It is very fun to bake at home. My father eats the bread I made well because it is delicious. My father is sick. I want to give healthy bread to my dad. I want to make bread for my dad. It's not enough... Someday, I want to open a simple bakery. If I have a chance, I want to learn bread in France or Japan. Thank you for the video☺️
As a 14 year experienced Baker from the Netherlands , i watch and try to learn a lot from videos like these. Try new stuff out. Alas i changed employers about 3 years back , the bakery i work in now is more focussed on mass production for lunchrooms and restaurants. Recently they switched from stone ovens to oil fired ovens. I miss the effect of the stone floor on bread since they changed it. Nothing compares to a stone floored oven.
I want to get some of those cookies and fudge! Man I would love to go there just for a few of the things they make! Sadly my days of traveling are over. I am a permanently disabled United States Navy Veteran…
Высоко организованная работа.а также продумано натуральное античное качество хлеба.длч меня было загадка по чему вкус хлеба совершенно другой.а именно очень вкусный.ламается и кусается мягко.а во рту просто тает Самая главная изюминка.а по их вишенка на торте- это закваска.натуральная.Браао!!!
I have no idea how I found it or how it landed on my homepage, but I watched it with great pleasure from start to finish. It is a job that I can do for the rest of my life in green and silent nature.
It's so lovely to watch you all handling the dough..I'm a newbie home baker and planning to open a micro bakery but wish I could buy a wood fired oven No idea where to start 😕 🤔
Bonjour, comment allez-vous ? Je suis un boulanger de plus de 15 ans en Espagne et au Maroc. Je n'ai jamais vu une boulangerie comme celle-ci de ma vie. Ils sont très professionnels et je veux apprendre d'eux ou travailler avec eux.
Das ist noch richtige Handarbeit eine richtige Kunst Brot zu backen, war selber Bäcker und durch jahrelange Erfahrung kann man durch den geräuch beim knetten feststellen das der Teig gut wird und auch der Geruch des Teiges erzählt einem vieles nur ein Bäcker kann sich in meine lage versetzen, ich liebe den Geruch von Teig Hefe und wenn das Produkt aus dem Ofen kommt kann hören wie das Brot knackt und zischt woow und das was die hier produzieren eine richtige Handwerkskunst.
Yes i'm a french baker from Savoya.🤫 I'm knowning Patrick and his great friend from San Fransisco, the owner of " Chez Panisse", there are the Pionner of organical movement...
Bonjour, Très beau. Je suis un amateur mais vous faites deux levées? Ou vous façonnez directement après pétrissage, temps de levée et vous enfournez ? Moi je pétrie la veille, je mets en banneton, je laisse lever toute la nuit, je façonne le lendemain matin et laisse lever à nouveau 2h puis je cuis. Merci pour vos conseils, fred
I figured out the only thing I need from wood fire is the smoky flavor. So when I preheat my electric oven, I put a spoonful of ground coffee in a cupped aluminum foil and put it at the bottom tray as it preheat, together with water filled tartlet tins. So by the time the oven is ready, I get both smoke and steam
Very interesting! I'm a baker in denmark, and its super cool to see bread like this baked in a traditional way. I'm sick and tired of dry and boring bread from convection ovens, a stone oven like this is just so much better for good bread! Thank you for the great video!
Agree with you! ( I am also Baker). I am sure you have great bakery in Denmark 🙏🏻
Iam a newbie learning how to bake in 🇨🇦
@@domenicomonteleone3055 Good to hear you are on the path. Keep up the good work. We all began in the same place. After 10+ years of baking for my family, I am still a newbie. I love making sourdough and learning it is a love of a lifetime.
@@foxdogsourdough yes I love to make breads and learn about different techniques to make breads have a wonderful Thursday morning bye 👋 from 🇨🇦 #YSW respect back to you 🙏
Do you have foreign friends ? Im learning danish and i cant find a friend from denmark 🙄
Senang sekali menemukan channel ini mengulas tentang pembuatan roti Sourdough, salam dari Indonesia❤
I'm from Melbourne Australia and I dream of such quality bread in walking distance. Happy sighs.
J'ai une grande admiration de ces gens, qui accomplissent leur art pour nourrir la population, avec des produits de qualité. Une farine bio et du levain. Une cuisson au feu de bois et des gestes précis. Leclerc peu aller se rhabiller avec sa baguette à 29 centimes. Ça c'est des boulangers ! 👍
🥰🥰👍🇧🇷
Boulanger, agriculteur sont les plus beaux métiers du monde !👍
T'as rien compris Cirrus......
@@dehmarie5885 Ah bon? Ben vas-y alors, deviens agricultrice et/ou boulangère......N'importe quoi.
It's reassuring to see so many young people learning this art.
Greetings from an italian baker. The ways of baking have no limits! Ive seen so many says of making bread..
Looking for a job in a bakery?
@@azizdon2359why not :D where ?
I want you to help me
@@azizdon2359 where?!
I want to communicate with you is possible, thank you
le pain français ne sera jamais égalé et tant que la boulangerie Savoyarde est entre les mains de ces maîtres artisans ,elle fera la fierté de la Région et de la france.Merci de nous avoir ouvert les portes de votre boulangerie.
Ce n'est pas la france, c'est la Savoie.
Very very good. Home baker in SF Bay Area. Brought up to speed by acolyte of Chad Robertson. Now reliably baking the best bread of my life each week. Thank you for bringing this approach to any baker with even a little interest.
Отличная команда! С таким позитивом выпекается хлеб, несмотря на то,что это очень тяжелый труд! Браво!
Le paysage est beau comme un tableau. Les gens vivent dans ce communauté sont des gens très chanceux. Bravo
So nice to see Pierre Buch doing the interpret to you ! It's great to see how good are relations between Japan and France too ! As a french, I find this magnifique :)
Thank you for your comments.
You are the first person to give me such an opinion. I went to France with Pierre three years ago and he was a great help to me. I have learned a lot from him.
Это самое благородное дело- выпекать хлеб!!!
Самый благородный труд! Дай Бог Вам всего доброго! Глядя на эту аппетитную выпечку, чувствуешь этот невероятный аромат. Как бы хотелось обнять в этом участие!
Пеките дома хлеб на закваске).
مخبز مبدع نفسي اذهب الى فرنسا واكل من هذا الخبز شي جميل 🥖🍞
جمال العنزي؟ام انت هو شيكورك بوتفليقة.
Felicidades por tener un trabajo tan noble... Buen amasado, una buena echura y un buen fermento, es el éxito en cualquier panadería 🙏🍞🥐🍞🥖🥖🥖🍞🍞🥖🥖
I love French bakeries
c'est l'art de la Boulangerie magnifique de la l'équipe magnifiques aussi .....
Che buono questo pane! Che meraviglia! Che bello questo lavoro!!!
I'm from Indonesian, i'm baker, and i'm so impressed 😁
You'll have the longest ovens that I've ever seen .i bet the breads are delicious!!!
I very enjoying watching them works on the sour dough
I enjoyed the video:) It was bread making that I had a hobby while resting at home due to COVID-19. It is very fun to bake at home. My father eats the bread I made well because it is delicious. My father is sick. I want to give healthy bread to my dad. I want to make bread for my dad. It's not enough... Someday, I want to open a simple bakery. If I have a chance, I want to learn bread in France or Japan. Thank you for the video☺️
😌 ✨✨✨✨✨ 2022 /💪🍀💗 🕊️🙌
I hope your father is doing OK.
All the best in your dream!
Way to go! 🙏🏾❤️
Настоящие творцы! ❤ Нет ничего вкуснее свежего настоящего хлеба!)))
As a 14 year experienced Baker from the Netherlands , i watch and try to learn a lot from videos like these. Try new stuff out.
Alas i changed employers about 3 years back , the bakery i work in now is more focussed on mass production for lunchrooms and restaurants.
Recently they switched from stone ovens to oil fired ovens.
I miss the effect of the stone floor on bread since they changed it. Nothing compares to a stone floored oven.
Wish I could visit someday! Everything looks delicious. A work of art.
I want to get some of those cookies and fudge! Man I would love to go there just for a few of the things they make!
Sadly my days of traveling are over.
I am a permanently disabled United States Navy Veteran…
Высоко организованная работа.а также продумано натуральное античное качество хлеба.длч меня было загадка по чему вкус хлеба совершенно другой.а именно очень вкусный.ламается и кусается мягко.а во рту просто тает
Самая главная изюминка.а по их вишенка на торте- это закваска.натуральная.Браао!!!
Восхищаюсь людьми их трудолюбием и той красотой которую они создают. Здоровья, добра и мира.
A am watching from Egypt it is wandarful
Amazing quality. So nice people.
Piękne chleby . Aż pachnie na sam widok .
It's a art. Amazing. Thank you!
初めてあなたのビデオを見ます。非常に熟練していて親密です。購読しています
That is so fascinating. Unbelievable baking bread the old way I’m sure it’s delicious that’s the way it should be
Elinize sağlık harika ürünler 👍🙏🏻
SEITE MERAVIGLIOSI , L'ARTE DEL PANE E DEL FORNO .
Потрясающе! И весь этот шикарный хлеб выпекается на дровах. Очень актуально для Европы сейчас. Всем мира и добра ♥️
在这样的地方工作 一定很幸福，谢谢你分享的视频。
Mash allah excellent work
I have no idea how I found it or how it landed on my homepage, but I watched it with great pleasure from start to finish. It is a job that I can do for the rest of my life in green and silent nature.
so cool Bakery , congratulation stone oven
One of the simplest and most delicious foods on earth.
全てが大きいですね。しかも美味しそう！
ありがとうございます。
1000 bravo poure vous les boulangers français bon travailler 💪💪💪💪💪👍👍👍👍👍👍💖💖💖💖💖💖
Ce n'est pas la france, c'est la Savoie.
Wow, most beautiful bakery, I'm sri lanka
Merhabalar kolay gelsin Ellerinize emeğinize sağlık
Amazing system they got
❤️ thank you 🙏
It's very interesting way of process on sour dough
Браво! спасибо за ваш великий труд . Уверен это очень вкусно. Bravo! Merci pour votre grand travail. Je suis sûr que c'est très savoureux.
I'm amazed!
So much interesting to see how get dough..
Che bello. Se rinasco non ci sono dubbi farò la fornaia. Che bel mestiere
Beograd, uvek lajk od baka Dudine kuhinje ❤️ i meni lajk ❤️❤️❤️
Amazing baking
اللَّهُمَّ صَلِّ عَلَى مُحَمَّدٍ وَعَلَى آلِ مُحَمَّدٍ كَمَا صَلَّيْتَ عَلَى آلِ إِبْرَاهِيمَ إِنَّكَ حَمِيدٌ مَجِيدٌ، اللَّهُمَّ بَارِكْ عَلَى مُحَمَّدٍ وَعَلَى آلِ مُحَمَّدٍ كَمَا بَارَكْتَ عَلَى آلِ إِبْرَاهِيمَ، إِنَّكَ حَمِيدٌ مَجِيدٌ»
Impressionnant !!!👍
Je voudrais etre avec vous à Faire du pain, et je viendrais de l'Italie
Siete uno spettacolo!!!!
Ce four doit etre difficile à gérer
Viva la France
It's so lovely to watch you all handling the dough..I'm a newbie home baker and planning to open a micro bakery but wish I could buy a wood fired oven
No idea where to start 😕 🤔
Looking for a job in a bakery?
@@azizdon2359 would love to, but not possible right now..a definite plan for the future though
that's great film about sourdough baking, merci beacucoup
Bonjour, comment allez-vous ? Je suis un boulanger de plus de 15 ans en Espagne et au Maroc. Je n'ai jamais vu une boulangerie comme celle-ci de ma vie. Ils sont très professionnels et je veux apprendre d'eux ou travailler avec eux.
El Mejor pan del mundo francés sin ninguna duda 👍
お腹が空きました🥖🥖🍞🍞🥖🥖
Хлеб наш насушни!
Браво мајстори
wow amazing chef👍👍👍👍
Top parabéns pelo belo trabalho
I love food around the world, which makes me think, at least. i know where to get food if i am under a budget
Thank you for the video
WOW!
Just..
WOW!!!
c'est GENIAL!!! merci les gars!
Das ist noch richtige Handarbeit eine richtige Kunst Brot zu backen, war selber Bäcker und durch jahrelange Erfahrung kann man durch den geräuch beim knetten feststellen das der Teig gut wird und auch der Geruch des Teiges erzählt einem vieles nur ein Bäcker kann sich in meine lage versetzen, ich liebe den Geruch von Teig Hefe und wenn das Produkt aus dem Ofen kommt kann hören wie das Brot knackt und zischt woow und das was die hier produzieren eine richtige Handwerkskunst.
vous êtes fantastique ❤️
Благородная нужная профессия.
Super! Merci!👏
Texas here wish I was there.
👏👏👏👏👏👏👏👏💯 Divine work 😉
i love this video
Super!
👏👏👏 great Love to work 👍😍
Hi,dear Fransa l love Fransa.
Have a good working.
Ekmekler süper lezzetli görünüyorlar...
Acaba fırın kaç derece?
火と石床で焼く大量カンパーニュ 酸味が少し出て絶対美味い、たっぷりの塩水で優しく優しく捏ねて 大きな気泡に焼き上げるフランスパン、バターとハムとサニーレタスを挟んで食べたいなー、
Super travail en Groupe J,aime bcp ca. Salima zouhir du maroc
Very impressive. I'd love to know what is that bread @ 10:11? I wonder how much that operation has to be costing for energy use, especially nowadays.
05:49 and 08:53 Would you happen to know what is the baker doing here? Thanks for sharing such interesting reportage! Best regards,
most likely vacuuming the residual flour or ash out of the oven
This is mens job. Very interesting.
Благородная работа печь хлеб.
Cette boulangerie fut fondé par Patrick le Port un des pionniers du travail organique.
Why you know that??
Yes i'm a french baker from Savoya.🤫
I'm knowning Patrick and his great friend from San Fransisco, the owner of " Chez Panisse", there are the Pionner of organical movement...
Bonjour,
Très beau. Je suis un amateur mais vous faites deux levées? Ou vous façonnez directement après pétrissage, temps de levée et vous enfournez ?
Moi je pétrie la veille, je mets en banneton, je laisse lever toute la nuit, je façonne le lendemain matin et laisse lever à nouveau 2h puis je cuis.
Merci pour vos conseils, fred
Would you please share the information of the baker?I’m collecting information of baker which make bread in this way.thanks a lot!
I figured out the only thing I need from wood fire is the smoky flavor. So when I preheat my electric oven, I put a spoonful of ground coffee in a cupped aluminum foil and put it at the bottom tray as it preheat, together with water filled tartlet tins. So by the time the oven is ready, I get both smoke and steam
Nice bread 🤩
Witam. Czy można kupić wasz chleb w innym regionie np. Loire atlantique. POZDRAWIAM super robota
Il y a encore des boulangeries à travers de ce type dans la plupart des régions de France...
Que Arte linda!!!
Wonderful video ❤
How is pripare the wood oven can you show us the processing
Love Love Love!!!
Супер! 👍👍👍🌺🌸🌺👍👍👍
It seems like cold fermentation is not being used here, right?