Matthew, that was an excellent video. I think it would be cool to have him come to your place in Canada. 700 baguettes a day, whoa. Interesting how we all have the same ingredient concerns. I passed this video along to my Son who works for a French bakery in our town of Olympia WA “The Bread Peddler”. M’s❤
Another great video! Love all your Baguette ones particularly. Just to digress; just watched your amazing Halapeno & Cheddar one. In it you let the temperature of the bread to rise to room (?) temperature after the overnight fridge session. I read somewhere that the colder the gas is within the unbaked loaf, the more and quicker it expands. I therefore go into my pre-heated Dutch oven cold. Please put me straight. Thanks from a half- Canadian on the Isle of Wight. 😊
Great video Matthew! Xavier is extremely talented, humble and a really hard worker. Let me know if you manage to bring him to Canada or if I can help promote any kind of events you create for him here !
I learned a ton from this video, thanks Matthew!
Happy to hear that, thanks for watching!
Fantastic, Matthew! It sure doesn't hurt that you speak French. Thanks for posting.
Matthew, that was an excellent video. I think it would be cool to have him come to your place in Canada. 700 baguettes a day, whoa. Interesting how we all have the same ingredient concerns. I passed this video along to my Son who works for a French bakery in our town of Olympia WA “The Bread Peddler”. M’s❤
Thanks for watching!
What type of bread is that on the right side of the bakery window, the giant rectangular loaf with the cross-hatched scoring pattern?
Awesome video! I’d love to go to Paris one day 👏
It was great, hope you get a chance to visit!
@ 🙏
If you make enough videos about the trip, it might qualify as a tax deductible travel expense.
Been waiting for this video, thank you so much! Do you know if his baguettes are 100% sourdough, or if there is some yeast in it too?
They are hybrid with fresh yeast and levain.
@ thought so. Awesome, thank you much!
Another great video! Love all your Baguette ones particularly. Just to digress; just watched your amazing Halapeno & Cheddar one. In it you let the temperature of the bread to rise to room (?) temperature after the overnight fridge session. I read somewhere that the colder the gas is within the unbaked loaf, the more and quicker it expands. I therefore go into my pre-heated Dutch oven cold. Please put me straight.
Thanks from a half- Canadian on the Isle of Wight. 😊
Great video Matthew! Xavier is extremely talented, humble and a really hard worker. Let me know if you manage to bring him to Canada or if I can help promote any kind of events you create for him here !
Yeah we are trying to get him here for a workshop in the late fall this year!!!
@ Fall is coming very soon. That would be amazing !