The French Baker Julien (Part 1 of 8) going through his routine in his Kitchen preparing the bread.
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- Опубликовано: 11 дек 2019
- .French Chef Julien (Part 1 of 8) going through his daily routine in his Kitchen preparing the daily bread for his shop in Dartmouth U.K.
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Julian is certainly the most joyous baker out there...
Superbe! So happy to find Chef Julien and John again. What a JOY to learn to bake watching him. Thanking you both. Patricia
This is one hard working guy!
Thank you and yes Julrs is a very hard worker kind regards John.
Crazy routine..all of this while most people are still in their beds..God bless every hardworking person.
It is wonderful to see this routine! I love the seeded breads--the more seeds the better! Thank you Julien and John for taking the time to make videos for us. :)
Thank you lots more videos to come just as long as you guys LIKE and Subscribe kind regards John.
Funny, likable talented Chef!
Lovely to see him sharing his amazing skills!
❤🌹🌹🌹🌹
Thanks! 😃
Julien is a well oiled machine, it’s a wonder you kept up with him John, incredible pace, who says men can’t multi-task!
Thank you yes I do have to move very quickly but we do work well together kind regards John.
Boy, do I miss those days!!! Thanks Julian for reminding me of the real craft of scaling!!
You are welcome regards John.
Dear Julien you make everything look so easy, What you do in 20 minutes would take me 4 days to do! Of course you are an Amazing chef, ❤️
thank you for sharing! love it!
You are very welcome lots more to come please just like and share kindest regards John.
Chef Julien is my favorite chef to watch on RUclips!! I wish I can go to his bakery some day!
Hi Faya would would be very welcome kind regards John.
I really, really enjoy Chef Julien's video diaries showing his processes... Especially his ham hock terrine. I've been making it like him now for 3+ years. He really opened my eyes to that particular technique. He has a lot of passion and it's shows!
Love watching this, as soon as it is done im on with part two! Would love to see Julien make a rye bread recipe video for us. It look great in its raw state!
Absolute Top Notch!
Thank you.
You are a champion, sooooooo efficient and highly intelligent. I am your biggest fan. Ay God bless you with great health, love, abundance, love and happiness.
I too enjoy Chef Julien. It's quite relaxing to watch him, because he never has to think about what he's doing. It just comes naturally to him. He's amazing!
Can't wait!
Thank you
C'est énorme quand même comme travail . L'idée de filmer dès le matin est géniale 👌
I enjoy watching Chef Julien. Thank you for capturing him. He’s a very organized hard worker, with a great sense of humour, and joie-de-Vivre. He loves life and he loves people. What a wonderful combination. Meilleurs voeux (kind greetings) from San Diego. Thank you Chef and thank you, John. I will stay tuned.
Thank you kind regards John.
Thank you so much for sharing this video. I can almost smell the bread coming out from the ovens. Us in Chile, we are the number one eaters of bread in America, the whole of America. So many versions, types, grains, seeds, etc. We love our bread to start the day and to finish it. As well as tea is more popular than coffee in Chile.... Again, thank you, it's inspiring.
Hi Maria thank you please watch part 2 3 and 4 I think you will enjoy them oh yes don't forget to like it does help kindest regards John.
impressive chef love these videos
Thank you regards John.
Great chef!
I am from vienna and when I come to England one day I come to your bakery 👍
Julien, you’re like what we say in my neck of the woods, a blue-arsed fly!! They’re lightening fast and so are you! Would absolutely love to visit Saveurs some day!! My best friend lives in Southern England so I’d have to come for a visit and have a coffee and hopefully a lemon meringue roulade. If you haven’t ever made one, they are sheer luxury. Meringue topped with pistachios, rolled with lemon curd and cream....OMG, out of this world!! :)
Lord have mercy....and he WANTED to do that for a living??? That's a whooooole Lotta work! Daaaang! I'm exhausted just watching him.
John, a sourdough starter has naturally occurring yeast and some good bacteria so adding dry yeast like a regular dough is not needed. You have to feed the starter regularly with flour, water and keep it in a dark place. If you’ve ever heard of a vinegar plant, the process is similar in that it needs a cool, dark place and regular feeding. Speaking of vinegar plants, I need to find one somewhere. My fellow viewers, did you or someone you know ever keep a vinegar plant? Then it’s vinegar can be used for vinegar pie! Has anyone ever had vinegar pie or is it just a thing from my province on the east coast of Canada? Btw, Canadians love you guys!! 🇨🇦❤️
Hi! I am your new subscriber. Loved the whole lot of work Chef Junlien does single handedly! It's a real treat for me to see him working so efficiently managing many things at a time, the same way like we, the working women in India normally do while managing our household work😄! Would like to see the basic sour dough recipe made by him. Do u have any video made earlier for it? Regards from India.
the starter is great !!
I could have watched his whole routine lol
I have part 2 part 3 and part 4 to come so pleased stay tuned and don't miss Chef jules at work kind regards John.
I LOVE THIS CHEF
Yes he is very good regards John.
Julien..I always look forward to seeing you here. I've learned so much from you. I've always loved baking, and your kind, humorous demeanor makes it much more wonderful. My best to your family🌿🌻
Thank you for your kind words best regards John.
@@TOPCAMERAMAN Anytime..the work you do together always brings a smile to my heart🌿🌹
how happy am i to have you both back full time, many thanks to you both .i seem a bit lost as havent seen this kitchen b4, sorry thats not true but you have alot more fitted in to it now days.whats that big white thing on the work bench?? the more i watch it the more things i see, its got to be a refit.
Chef Julien tu es un super man👏👏💪.tu as une organisation exceptionnelle. Le parfum du bon pain croustillant et de la pâtisserie me passe sous le nez.j aimerai la traduction des recettes en langue française 😊
One man army in the kitchen
Hard working man...
Is the worktop moveable? I see a deep freezer under it. Love that.
Yes I like this. Time in the bakery.
Lots more to come for you kind regards John.
Very nice video :)
Thank you kind regards John.
Bonjour Chef Julien. I have lost you for a moment on RUclips, i'm so glad to see you again. I am always amazed to see the way you are in control in the kitchen and all by yourself, Bravo. Please Chef Julien , it is possible to have the ingredients for the rye bread and also the one like a black color, what's the name of it. Thank you so much.
Chef Julien. Dites moi s'il vous plait ce qui vous convient le mieux, Francais ou Anglais. Je vois que tout l'monde vous ecrit en Anglais donc j'ai fait de meme. A plus et merci encore :)
Thank you for the heart. Please i would like to know if we can leave a question to Chef Julien regarding a recipe. I see in all the comments that everyone receive a heart from you but not reply from the Chef itself. Thank you :)
Hi sorry but to be honest I try to answer you all could I suggest you put your question to jules on his Facebook page I know he tends to answer more on that / he would love to get back to all his followers but with his baking for the shop he is very busy please try to understand kindest regards John.
@@TOPCAMERAMAN Oh i see, thank you. I really do appreciate your answer. I will definitely try on his Facebook page. And thanks again for all your wonderful videos, great job. :)
I wish that there was a Julien in a bakery in my neighbourhood.
Very nice 👍👍🥰🥰
Thank you.
I'm distracted by chef Julien's hair. 😅 Nice one chef! God bless you. 😊
I will tell him regards John.
@@TOPCAMERAMAN Please don't think I said it because it's annoying. Actually, I find it cute. 😄
Hi Chef. Great videos thank you.
What flour do you use for your baguettes and other breads?
French or English or Canadian?
I use T55 for my baguettes.
500g flour, 360ml water 72%, 10g sea salt 2%, 5g yeast 1% water hydration changes slightly with the seasons.
I mix the dough for 15 minutes and knead before putting in the fridge for 24 hours Slow fermentation. Next day I knock back and get back to room temp and then form into my baguettes. They take another 2 to 3 hours to rise before baking at 240c.
Makes 4 baguettes which last one week. I cut them in three parts and freeze. Every night I take a piece out to defrost for breakfast next day. They come out really well.
I freeze them because baguettes dry out very quickly if you leave them out.
Works pretty well for me.
Actually I do the same with all my breads. I slice the loaves before freezing them and defrost slices as I go.
I have tried sour dough a couple of times but it wasn’t a great success. You make it look easy. I will make another starter and try again!
Happy Christmas to you and your family and a Healthy and Prosperous New Year. Big Up to the Dartmouth Massive init....!!!
interesting I thought those pro ovens had steam injection instead of the garden hose? or perhaps settings were messed with and takes too long to get steam in time he wanted to get bread baking? pleasure to watch how the experts do it
Injectors don't always work well. Used to use a water jug
How did you do during Covid, hope you were able to survive through it...
Hi just came out the video
Yes and more to come kind regards John.
Julien you working hard and you getting tired! Keep going
He always works very hard kind regards John.
Great video! Love watching him make bread ❤️. Why does he dust the breads with flour before baking? Can’t wait to see pt 2
Hi Ella thank you we are so pleased you like this video and follow us on RUclips we really do appreciate this kindest regards John.
I've missed Chef Julien!! I used to love watching his videos. He cut off his tail 😯
no, he had it wrapped around his head to keep it out of then way.
Hi no he still has it he loves it kindest regards John.
suztheultimateq2011 😆 oh, is that it!?!? Wow, must be very long now 🤔
"just gonna do a small recipe ... 6kg flour " :)))
AllenKraft That IS small, even for a small bakery! I work in one probably smaller than Saveurs, and we start the morning mixing a 10K batch of sandwich bread dough.
Hi please watch the next 3 parts you will see just what Jules does in only 3 hours kind regards John.
@@sashizakura9124 yeah i know : ) but kinda funny to me, im just a regular cook, and just occasionally using more than 2-3 kg of flour :)
Chef what’s the thing you called starter
Is it a flour and water dough ? And if so what’s the measurement for that
Hi Jules does explain about the starter in the video regards John.
@@TOPCAMERAMAN thank you for replying
I forgot the name of this channel i have many baking and cooking related channels so i lost it .
This seems like a lot of work
I love making bread, there is a woman that I also follow, joy of baking, she does it so similar to this, maybe she was once a professional .
I haven't seen her Susan regards John.
what does the water do to the oven?
Kal Robbins the bread needs moisture!
Creates steam, makes a softer crust, I wonder if he uses for baggettes though? I think that baggettes have a harder crust.
Softens the crust for the first part of baking, letting the bread rise more in the oven. Also, creates a crispier crust in the end.
hi !!! I been trying to make your croissant but it's not coming out right 😔😔😔😔😔😔
So sorry you will have to study the video more to see what you are doing wrong kind regards John.
Julien looks like Julius Ceasar with his braid wrapped around his head!
From all my baking, especially in winter, I'm getting a belly, arghh.
Oh be very careful Susan but I do know what you mean kind regards John.
Machine
Julien I want job Iam from India