The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Excruciating video on how to shape a baguette. Please do not try this at home

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bnom's picture
bnom

Excruciating video on how to shape a baguette. Please do not try this at home

I was looking at Ciril Hirtz' excellent video on shaping baguettes and stumbled across this "Expert Village" video showing the "cut and pull" technique for shaping a baguette.  It is so bad it's funny.  There are several other videos by this same fellow taking one through the entire process.  In one he explains that steam is used "because the moisture from the water kind of vaporizes and soaks up inside the bread giving it that nice pillowy softness inside."  


The "cut and pull" technique for making an "authentic French baguette bread"


http://www.youtube.com/watch?v=8ow5b4WIGO


And here's a link to the final product -- about the saddest looking baguettes I've ever seen:


http://www.youtube.com/watch?v=_hZrOThVxS4&feature=channel

SylviaH's picture
SylviaH

EV seems to have several of these types of video's, be what it may...unfortunately!

foodslut's picture
foodslut

...from ths video in the same series:


http://www.youtube.com/watch?v=GCmf_bya5gA&feature=related


"we don't want the air in there because we'll get these big, huge holes inside the bread when we cook it".  ROFLMAO

bnom's picture
bnom

Oh yeah...said while the guy was mashing the dough into a leaden lump.


 I also got a chuckle from when he's banging the finished baguette on the counter and saying "the outside's very very hard...that's the sign of a true french baguette."  Mon dieu!

ronhol's picture
ronhol

LOL,


I used his Tomato Basil recipe a month ago, and it was awesome! I used the fresh tomatoes, basil, onions, garlic and shallots from my garden, and loved the soup.


Those are some seriously malformed baguettes. At least what I could see above the captions.

Crumbly Baker's picture
Crumbly Baker

Hilarious stuff!  LOL.  Made my Sunday complete!

BNLeuck's picture
BNLeuck

Even when the only experience I had with baking bread was half-watching my grandfather from the next room as he made potato sandwich bread, I knew more than this guy. That was such a facepalm video it almost hurt to watch it.

bnom's picture
bnom

That had me scrambling for the urban dictionary...d'oh!

Daisy_A's picture
Daisy_A

Mmm,


Not good is it? With knife cuts those baguettes would have had no skin at all round the sides, let alone they seemed dead as a dodo, yeast-wise. Glad the guy's soup is better.


On the other hand, let's heart it for Ciril who just recently helped me to have a major shaping breakthrough :-)


http://www.youtube.com/watch?v=RgqPli_sLLM


Here in our UK household we also love listening to Ciril's accent. Can anyone enlighten us as to which state/city/district this might be typical of?


Kind regards, Daisy_A


 

RonRay's picture
RonRay

Daisy_A, I'd say that Ciril's accent is from New England, and this seems supported to some extent by the info "About Ciril Hitz", which I just read at http://breadhitz.com - mid-page down.


Ron

LindyD's picture
LindyD

Chef Hitz hails from Switzerland.  You can read more about him here.

Brot Backer's picture
Brot Backer

Yep, though I always thought he sounded like the Christopher Walken of Switzerland.

RonRay's picture
RonRay

Oppps, I'm Wrong again LOL

Daisy_A's picture
Daisy_A

Thanks ron, Thanks Lindy,


Picked it up from both of your links that he was originally from Switzerland but living now in Massachusetts?


Speaking as someone who sometimes bakes bread but also sometimes teaches theatre Ciril Hitz seems to speak so well and clearly to the camera, with a lively intonation that kept my attention at least...


Thanks for the links,


Kind regards, Daisy_A

HeidiH's picture
HeidiH

I listened to Ciril Hitz some more and then read up on him and the born-in-Switzerland-learned-English-in-Southern-New-England makes sense.  He sounded like home to me except there was a little something that showed up occasionally sounding like a speech impediment or European accent of some sort.  Although he was educated in Rhode Island and lives in Massachusetts, he doesn't have one of the extreme accents of the Boston or Providence areas.  It's more a central Connecticut/Western Massachusetts/Southern New England kind of accent.  It's the accent my husband says I get when I've been on the phone with my sister.  I've now lived in so many different regions my accent is just confused. 

Franko's picture
Franko

Gee, and he had a chef's jacket on and everything. I thought he seemed very professional....for someone who didn't have a clue. Funny, but annoying at the same time to watch. I wonder how much of it he actually ate before he had to chuck it in the garbage.


Franko

Mini Oven's picture
Mini Oven

it to death.  Crumbs are always useful.  

pjaj's picture
pjaj

... not.

And link to first video seems to be broken now - so good things do happen!