Author Topic: Really amazing bread-baking video (Read 1617 times)

kdefay · « **on:** February 18, 2013, 11:06:38 PM »

Just wanted to share a very fun and impressive bread-baking video. Enjoy!!

<a href="http://youtu.be/iUuKstAWof4" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/iUuKstAWof4</a>

Kirk

Qarl · « **Reply #1 on:** February 19, 2013, 12:02:22 AM »

That is amazing and insane!

Jackie Tran · « **Reply #2 on:** February 19, 2013, 12:40:36 AM »

Very cool. Thank you for sharing!

Jackitup · « **Reply #3 on:** February 19, 2013, 12:44:26 AM »

LOVED IT, Freaking Awesome. Floats around like a bird and picking up that dough and flour bags like nothing!!!!

henkverhaar · « **Reply #4 on:** February 19, 2013, 02:50:50 AM »

Nice!

Serpentelli · « **Reply #5 on:** February 19, 2013, 01:21:02 PM »

That guy is UNCONSCIOUS.

He must be what, 31??? It was like watching some sort of Disney/Pixxar Ratatouille animated short!

I was getting nervous that they weren't going to show the actual baking process.

Immediately after watching that video, I bought a plane ticket to Europe. I am quitting my job and I am going to be a baker's apprentice for the next 3 years.

I'd be satisfied if I could bake ONE loaf of bread like any of those.

John K

slybarman · « **Reply #6 on:** February 19, 2013, 04:18:17 PM »

Why do they slit the breads on top?

R2-Bayou · « **Reply #7 on:** February 19, 2013, 04:34:33 PM »

I absolutely love this video.. This should be adopted by the marketing and recruiting department of whatever culinary school this guy went to. A+

jeffereynelson · « **Reply #8 on:** February 19, 2013, 06:59:46 PM »

Quote from: slybarman on February 19, 2013, 04:18:17 PM

Why do they slit the breads on top?

To let it expand as it cooks

slybarman · « **Reply #9 on:** February 19, 2013, 07:33:26 PM »

Quote from: jeffereynelson on February 19, 2013, 06:59:46 PM

To let it expand as it cooks

Thanks. I figured there was a practical reason for it.

Jackitup · « **Reply #10 on:** February 19, 2013, 07:44:16 PM »

As Jeff said, to expand. Note the high hydration of that type of dough. When the wet dough hits the hot stone it creates steam inside the bread and a sudden, fast rise, giving that airy, toothy texture of the ciabatta/artisan style breads. Without the cuts, the rise of the dough would crush itself against the hardening exterior of the crust creating a denser interior crumb.

jon

bfguilford · « **Reply #11 on:** February 19, 2013, 08:10:13 PM »

Or the dough could have a "blow out" in an uncontrolled way. BTW, here's a link to a great site that shows a wide variety of slashing/scoring: www.azeliaskitchen.net/blog/slashing-or-scoring-your-dough/. It demonstrates how the use of different styles influences the final shape of the bread.

I also read an article somewhere that said that the origin of slashing bread comes from the use of communal ovens in Europe, where each baker had their own way to slash their loaves so that everyone got their own loaves back.

Barry

Tscarborough · « **Reply #12 on:** February 19, 2013, 08:58:26 PM »

Thanks for both links.

We better not test that Dude for performance enhancing drugs.....

kdefay · « **Reply #13 on:** February 19, 2013, 10:38:18 PM »

I love how he uses some parkour to get to oven to check on his bread and his stretch & fold technique is so fast and easy!!

Serpentelli · « **Reply #14 on:** February 20, 2013, 09:12:01 AM »

Quote from: kdefay on February 19, 2013, 10:38:18 PM

I love how he uses some parkour to get to oven to check on his bread and his stretch & fold technique is so fast and easy!!

Yes, parkour breadmaking......Very interesting. It makes me wonder about PEDs $:-\$

I agree with tscarborough that running this guys urine through a mass spectrometery/gas chromatography machine would yield some interesting results!

John K

norma427 · « **Reply #15 on:** February 20, 2013, 09:42:49 AM »

Loved the video! Thanks for sharing.

Norma

Paul-Brighton · « **Reply #16 on:** February 22, 2013, 04:04:44 PM »

This bakery is 10mins from me. :-)

dmcavanagh · « **Reply #17 on:** February 22, 2013, 05:02:19 PM »

That was great, love watching master craftsmen ply their trade, especially young, enthusiast ones. Wish I was doing that when I went to work instead of sorting mail!

Serpentelli · « **Reply #18 on:** February 22, 2013, 05:48:21 PM »

Quote from: Paul-Brighton on February 22, 2013, 04:04:44 PM

This bakery is 10mins from me. :-)

OK I'll be the first to ask:

1. Where do you live?
2. Will you send me some bread? PLEASE?

?

John K

Paul-Brighton · « **Reply #19 on:** February 22, 2013, 05:55:31 PM »

I live in saltdean, sussex.

It might be stale.....lol