Why people go to the gym and pay a fortune to lift weight. Just join this bakery and you end up line Arny after a year. I encourage everyone to make their own bread at least once a week, because it gives you respect for food, something that has been lost by the new generation who think fruit grown in Tesco shelves and meat comes out of a magic box.
Well a wood-fire oven can easily fit 20+ loaves of bread at any one time. Or more. I am pretty sure that's the case here since the demonstration seemed to have taken place in a barn.
That's certainly the case, when I make sourdough by hand it needs a lot less neading, especially if you get plenty of starter in. BTW anyone heard of any wood fired bakery ovens for sale recently.
@dlacr NO there wasn't ... you are talking about making bread with yeast ... and here is with sourdough. developing the gluten in a dough is made by 2 ways .... 1 - sourdough .. 2 - power kneading in both cases the gluten is formed and you can make bread ... try it at home
Art? Looks more like a lot of hard work. His arms must be made of spring steel !! Sort of reminds me of government workers: everyone standing around with their arms folded, while one guy is working.
This is is a method called aoutolys. It´s a very exiting method to make bread. First you just stir it up like he did and then you let the dough rest for an hour or so. Then you put your dough in your machine, or by hand, and work it for about 10 min. Put it away over night and by the morning it is ready for the oven! I have a dough like that in my kitchen right now, ready to go in t he oven...
I think that's salt. My french isn't great but I think he said he added the salt because there's no salt in the levain (the sourdough starter). I know that's a bit strange because normally the salt is added at the end to prevent it from retarding the yeast activity.
+geoff rouse Don't know what he is using, but a good ratio I've found is 1kg of flour for every 700g of water, with 20 gram of salt. In other words, assuming you add no other flour than what is in the recipe, your bread ends up with 70% humidity and 2% salt content. Turns out great!
Ideally when you feed your levain before making your bread you weigh out your levain, add 250g of water, and 250g flour. When you make your bread the next day you take 500g of levain (you should be left with the same amount you weighed earlier). add the rest of your flour and the rest of your water. That is how I do it, there are definitely other ways though...
Thanks, I use a Levain made of 50g wholemeal flour, 200g white bread flour and 200g water. Refreshed daily by keeping 50g Levain and discarding or using the rest. It makes a strong Levain which I have had for years. I just needed to know the ratios of Levain, flour water and salt in this particular mix. Thanks for the info.
I use a similar method of hand mixing doughs (using up to 12kg flour, need to get a trough rather than use a s.s. bench top), but I am trying to figure out why he is patting the dough later on in the clip. Any ideas?
If this is the baker I think it is, he has a bakery located on a farm with a wood fired oven. It seems to be part a movement in France for artesian style baking using traditional, rustic methods and technologies. Another aspect of this movement is growing and using local, ideally organic produce and meats.
So different to Asian breads that I love which are enriched and eaten on its own because they are so good. Western style breads are just water, flour, salt and leavening. Very basic, tasteless and unhealthy especially heaped with fat like cheese, butter and sugar in jam. And the dry crust dense enough to chip a teeth or two. Just sayin'.
Yeah, no. Asian breads are actually vert unhealthy. They are “enriched” with milk, oil, butter, sugar, etc., and typically only use white flour which has had all the bran and endosperm removed, leaving only the fatty starches that are immediately converted into fat in the human body. “Western” breads that are made in this way (sourdough or natural leavening) is the more healthy bread. Taste is preference, and I’d much rather taste the wheat flavours than basically pure sweetness of Asian style breads....and I’m Chinese...
I'm an amateur baker ( weekends, family consumption). Just love this video!
Man, the most dough I have ever hand-mixed is 5 kg. This is outstandingly insane.
Looks like about 30kg of flour. Amazing.
I wonder how many loaves he made, and which types they were.
Why people go to the gym and pay a fortune to lift weight. Just join this bakery and you end up line Arny after a year. I encourage everyone to make their own bread at least once a week, because it gives you respect for food, something that has been lost by the new generation who think fruit grown in Tesco shelves and meat comes out of a magic box.
Little Monk I agree! Baking bread is a fun and enjoyable activity.
Old people... Ugh!
Yes you learn to respect the process by baking bread.🥖 And to be grateful for wheat. 🌾
Could be for fun, I have to admit I love the feel of dough too.
Nice way to ruin a video -- by cutting out the end. Thanks.
Sorry the next part is missing .... :(
Hope u enjoy this
why!!!
Nice video :-)
salt added last, it kills or slows greatly the activity of the yeast if added first to a sourdough start.
Not necessarily
@@georgepowell72 No - I always add my salt first to the dry flour - it makes no difference.
Well a wood-fire oven can easily fit 20+ loaves of bread at any one time. Or more. I am pretty sure that's the case here since the demonstration seemed to have taken place in a barn.
I like this vedeo because my work here in philippines is baker I want to know any kind of bread
That's certainly the case, when I make sourdough by hand it needs a lot less neading, especially if you get plenty of starter in. BTW anyone heard of any wood fired bakery ovens for sale recently.
Make your own - there are _loads_ of videos on RUclips that show you how.
@dlacr NO there wasn't ... you are talking about making bread with yeast ... and here is with sourdough. developing the gluten in a dough is made by 2 ways .... 1 - sourdough .. 2 - power kneading
in both cases the gluten is formed and you can make bread ...
try it at home
he added a starter. which is active wild yeast.
Art? Looks more like a lot of hard work. His arms must be made of spring steel !!
Sort of reminds me of government workers: everyone standing around with their arms folded, while one guy is working.
This is is a method called aoutolys. It´s a very exiting method to make bread. First you just stir it up like he did and then you let the dough rest for an hour or so. Then you put your dough in your machine, or by hand, and work it for about 10 min. Put it away over night and by the morning it is ready for the oven! I have a dough like that in my kitchen right now, ready to go in t he oven...
I think that's salt. My french isn't great but I think he said he added the salt because there's no salt in the levain (the sourdough starter). I know that's a bit strange because normally the salt is added at the end to prevent it from retarding the yeast activity.
You can dry sourdough starters and grind it. Don't know if that's what he's done though.
No - didn't you see him add wet starter? A whole _tub_ of it!
Amazing!!!
you're right
Anybody know the exact ratios he's using? My sourdough is OK but it tends to be too soft and sinks into a 'cowpat'. still good but flat.
+geoff rouse Don't know what he is using, but a good ratio I've found is 1kg of flour for every 700g of water, with 20 gram of salt. In other words, assuming you add no other flour than what is in the recipe, your bread ends up with 70% humidity and 2% salt content. Turns out great!
He mentions using 30g of salt / kg of water in this video, which is pretty close to your ratio.
But how much Levain to this ratio?
Ideally when you feed your levain before making your bread you weigh out your levain, add 250g of water, and 250g flour. When you make your bread the next day you take 500g of levain (you should be left with the same amount you weighed earlier). add the rest of your flour and the rest of your water.
That is how I do it, there are definitely other ways though...
Thanks, I use a Levain made of 50g wholemeal flour, 200g white bread flour and 200g water. Refreshed daily by keeping 50g Levain and discarding or using the rest. It makes a strong Levain which I have had for years. I just needed to know the ratios of Levain, flour water and salt in this particular mix. Thanks for the info.
@Clandestinemonkey
The old dough starter, 'Levian'
i guess for fun... there's no practical reason for that ... or maybe to feel the dough if it need more water ?!?
What did he throw in after the water?
Creio que ele jogou sal moído grosseiramente e não sal refinado, portanto um sal mais puro ou selvagem.
Young levain!
Salt.
If that is sourdough, what was the ingredient he put in just after the water? looked like instant dry yeast to me
It looked like yeast to me too.
It was salt.
That motion at 6:12... that's what many Americans have to do with their stomach fat lol just saying.
it's salt
I use a similar method of hand mixing doughs (using up to 12kg flour, need to get a trough rather than use a s.s. bench top), but I am trying to figure out why he is patting the dough later on in the clip. Any ideas?
He's patting the dough to extend it without tearing so that he can fold it to develop gluten structure
His bread you eat it on dead body
I dont understand you?
Huh?
that is a lot of bread...
Please sent me a ingredient
I hate how the clicking sound max's out the Mic all the time.
👍👍👍💋💋💋💖💖💖🍀🍀🍀🌷🌷🌷💌
I am baker myself sadly we are the most Underpaid in the world
if this is a bakery why is there a rooster there?
Martha Hampton it's a farm, not a bakery
If this is the baker I think it is, he has a bakery located on a farm with a wood fired oven. It seems to be part a movement in France for artesian style baking using traditional, rustic methods and technologies. Another aspect of this movement is growing and using local, ideally organic produce and meats.
salt I would presume :)
Unrefined sea salt
I basically heard 'du sel' and 'il n'y a pas du sel dans levain'. Whoever speaks good french do correct me if I'm wrong.
Damn! i have hairy hands :(
Why didn't he tie those stupid strings back. That's so irritating
I wonder if someone is going to get hair in there bread
SALT......30 grams of salt per liter of water
33g per litre replicates the salt levels in the sea.
I wonder if anyone uses actual seawater.
calm down lad, it was a joke
He is not good working the dough in banca!
So different to Asian breads that I love which are enriched and eaten on its own because they are so good. Western style breads are just water, flour, salt and leavening. Very basic, tasteless and unhealthy especially heaped with fat like cheese, butter and sugar in jam. And the dry crust dense enough to chip a teeth or two. Just sayin'.
Faux Manchu You don't know what you're talking about... taste a proper Baguette de tradition française and Côme back... you'll apologize !
Yeah, no. Asian breads are actually vert unhealthy. They are “enriched” with milk, oil, butter, sugar, etc., and typically only use white flour which has had all the bran and endosperm removed, leaving only the fatty starches that are immediately converted into fat in the human body. “Western” breads that are made in this way (sourdough or natural leavening) is the more healthy bread. Taste is preference, and I’d much rather taste the wheat flavours than basically pure sweetness of Asian style breads....and I’m Chinese...