This is the best interview on the Web. I could have listened for hours. Wish someone would go to his bakery again and do some in-depth interviews. Thank you for posting!
These series of videos are great, so raw and straightforward. In the world of "marketing" and gimmicks, its refreshing to see people honing their craft and doing it with passion. Im a lover of all things bread, it is my first love and my worst vice. However, Id trade a little love handle action for a great piece of bread and some olive oil.
You are the ultimate King of bread. I use only 100% whole wheat or multi grains. I am health conscious,do lot of exercise,vegan. I stumbles upon your article in Smithsonian magazine and it makes perfect sense. As a scientist, I can appreciate whatever you say about baking bread. I have watched zillion ridiculous videos of bread baking adding too much unhealthy items. No wonder, we see high percentage of overweight people here. I am so happy to come across you site. I was using almost equal ratio of 100% wheat/water,still it didnt come out light. Then I followed your recipe by adding little bit more water as its 100% whole wheat. It came out great. Thank you for wise advise on bread baking.
Wow, thank you for posting this, there really is so much about the technique and science of bread making. I've recently started to take interest in baking my own bread and the more I read up on it, the more i realize how people like Craig are important to spread the knowlege and to explain a little about how and why -not just the step by step recipies. There is no store-bought bread that can compare to the types these bakers make! =)
A dead starter can (almost) always be revived as there are always spores or some viable bacteria which can again start a reproduction cycle and after a few feedings the colony is large enough to rise bread and contribute flavor and aroma.
pretty interesting video, you said u dont call your bread artisan but you have it logoed on your shirt. just think how many people have never ate fresh, italian, french bread etc. makes great toast. and crunchy sandwhiches.
First of all, what a great informative video -- excellent. Second of all, look at all the RUclips comments! There's no "ur gay" or comments on the presenter or anything... it's like mature people are watching it. Kudos.
I tried making French baguettes several years ago because I loved them, but I never could get them to come out right. They were edible, of course, but they weren't as good as I wanted them to be.
I have had some of the worse breads in history ever, who's bakers had the utter nerve to call artisan. These loafs of "things" were returned to the bakerys post haste, I always DEMANDED my money back, and I got it too! The worse thing to do is raise a child and feed 'em mass produced breads on a constant daily basis. They learn to gauge other actually fine breads, by what they've learn about the quality of what is basically garbage.
The best bread comes from Asia. The variety mind boggling, the flavours out of this world. A favourite - the chewy, flaky, multi layered, nutty, fragrant paratha. Unbeatable. Or the flaky, crispy, redolent spring onion pancake. All addictive. Stunningly good, they stand on their own without cheese, butter, and other fatty toppers.
Artisan bread in my case has no commercial yeast, dough cutter machine, dough shapper all that commercial nonsense. That's just factory shortcuts breads. Sourdough bread that cheated with shortcuts such as commercial yeast is not sourdough bread...but for profit they will mess it up and guess the buyer will eat it and gets sick of fermenting it slowly in the stomach, because it's not properly fermented. Wish people wouldn't fall for this commercialy made quick breads and we would have less sick bloated people running around claiming they have gluten problems, meanwhile it's just simple as eating organic sourdough bread with No commercial yeast!!!
That's cause your palate is that of a 12 yr old. Wait till you mature into your 40's and beyond, you'll develop a taste for quality food, perhaps you'll also develop in other ways.
great video
I love bread and i respect who takes this job seriously
This is the best interview on the Web. I could have listened for hours. Wish someone would go to his bakery again and do some in-depth interviews. Thank you for posting!
These series of videos are great, so raw and straightforward. In the world of "marketing" and gimmicks, its refreshing to see people honing their craft and doing it with passion. Im a lover of all things bread, it is my first love and my worst vice. However, Id trade a little love handle action for a great piece of bread and some olive oil.
You are the ultimate King of bread. I use only 100% whole wheat or multi grains. I am health conscious,do lot of exercise,vegan. I stumbles upon your article in Smithsonian magazine and it makes perfect sense. As a scientist, I can appreciate whatever you say about baking bread. I have watched zillion ridiculous videos of bread baking adding too much unhealthy items. No wonder, we see high percentage of overweight people here. I am so happy to come across you site. I was using almost equal ratio of 100% wheat/water,still it didnt come out light. Then I followed your recipe by adding little bit more water as its 100% whole wheat. It came out great. Thank you for wise advise on bread baking.
Wow, thank you for posting this, there really is so much about the technique and science of bread making.
I've recently started to take interest in baking my own bread and the more I read up on it, the more i realize how people like Craig are important to spread the knowlege and to explain a little about how and why -not just the step by step recipies.
There is no store-bought bread that can compare to the types these bakers make! =)
this is there one amazing source of information like all the videos ive watched here. its just amazing
What an amazing guy. I'm another bread lover, can't ever get enough, and I love variety.
I love a nice a airy and flavorful bread with fresh garlic cloves baked inside with just a hint of hummus so much flavor
Excellent insight in bread baking, thank you for making this video.
I love these Obsessive videos!!!!! Thanks for making them!
I love this guy.
You teach! Most just brag.Thank you! Please continue.
I agree, that bit he did on starters was so small.
I would loved to have seen about 20 more minutes at least on that topic alone.
This guy is amazing. I really feel like eating some fresh warm bread now
A dead starter can (almost) always be revived as there are always spores or some viable bacteria which can again start a reproduction cycle and after a few feedings the colony is large enough to rise bread and contribute flavor and aroma.
so straight forward, "if u dont feed it, it dies"
My god, the bread look so yummy!
Great video,
Cheers
I'm digging all the cheesy bread and baking jokes, and this video, of course.
the yeast is alive! good vid, master baker
the dough looks so fluffy and soft that I just wanna roll around in it..
awesome video
This guy knows his shit.
BRING BACK OBSESSIVES!
pretty interesting video, you said u dont call your bread artisan but you have it logoed on your shirt. just think how many people have never ate fresh, italian, french bread etc. makes great toast. and crunchy sandwhiches.
First of all, what a great informative video -- excellent.
Second of all, look at all the RUclips comments! There's no "ur gay" or comments on the presenter or anything... it's like mature people are watching it.
Kudos.
I tried making French baguettes several years ago because I loved them, but I never could get them to come out right. They were edible, of course, but they weren't as good as I wanted them to be.
+Sam Harper Bruno Albouze has a good recipe. Follow it exactly and it will turn out great and authentic.
+Matt Chow Thank you. I will try it.
...wow... very informative indeed....
The music during the b/w transition scenes is terrible.
7:12 why is there a nose in the dough?
I want some bread now
There must be a problem with the video... I am unable to see it! And I don't think is youtube as I have been watching other videos today... : (
i would like to present to my friend my bread poppys! Some suggestions?
But the end pieces are my favorite, lol
I have had some of the worse breads in history ever, who's bakers had the utter nerve to call artisan. These loafs of "things" were returned to the bakerys post haste, I always DEMANDED my money back, and I got it too!
The worse thing to do is raise a child and feed 'em mass produced breads on a constant daily basis. They learn to gauge other actually fine breads, by what they've learn about the quality of what is basically garbage.
He had me right until the end with the child puppy death comment. Just, no. lol but this was a useful video-great series!!
I feel like beaking now lol but i dont know it dont raise well ehen ever i made some bread i think its something with my yeast i need a need pack
I love good bread. I just wish it didn't cost so much more.
3:48
omg i want to roll in there
French bakers learned the art. of baking from Polish King master baker in 1340 no Wonder the french bread is good.
Bread Nerd should be his store name
What percentage are you OK with it?
Fuckin bassoon in transition music XD
where is this guy? i am a bread aficionado or maniac...
Well, that's because there's only about 5 or 6 comments.
The best bread comes from Asia. The variety mind boggling, the flavours out of this world. A favourite - the chewy, flaky, multi layered, nutty, fragrant paratha. Unbeatable. Or the flaky, crispy, redolent spring onion pancake. All addictive. Stunningly good, they stand on their own without cheese, butter, and other fatty toppers.
Well no matter how he slices it he gets a rise from his work.
who doesn't have a bread bin?
That guy must be pretty rich. He makes alot of dough.
mmmmmm bread.....
Maybe tree fiddy.
You lost me at the pet bread...
This video doesn't work :/
I love the videos but he just compared bread starter to puppies and children, I'm sorry but I'm not 100% OK with that.
Yeah, but he's a loafer.
Artisan bread in my case has no commercial yeast, dough cutter machine, dough shapper all that commercial nonsense. That's just factory shortcuts breads. Sourdough bread that cheated with shortcuts such as commercial yeast is not sourdough bread...but for profit they will mess it up and guess the buyer will eat it and gets sick of fermenting it slowly in the stomach, because it's not properly fermented. Wish people wouldn't fall for this commercialy made quick breads and we would have less sick bloated people running around claiming they have gluten problems, meanwhile it's just simple as eating organic sourdough bread with No commercial yeast!!!
bread snob. his body language screams insecurity.
I've had his bread. I'd rather have Wonder bread white.
That's cause your palate is that of a 12 yr old. Wait till you mature into your 40's and beyond, you'll develop a taste for quality food, perhaps you'll also develop in other ways.
Oh...there he goes again.