I just came across some videos explaining bakers math and making baguettes.

http://www.stellaculinary.com/podcasts/video/how-to-make-a-basic-baguette-video-recipe

With no possible way of leaving the house because of continuous rain and thunder... what better to do than to see your bread rise in the oven!

In this episode I revisit the ensaimada, that I got to know this spring when visiting Ibiza for a week (without a doubt completely by coincidence also pouring with rain for the biggest part of my stay there). It's a nice challenge for all of you out there who like to have a go at laminated dough, Mallorca-style! Interesting technique, and ingredients as well!

Have a look and let me know what you think!

I'm trying to teach myself and find a format to make these short 7 minute instructional videos work, for me as well as for the viewer. My aim is to, within reasonable time, be able to make at least 2 or 3 of these a week (weather and working schedule permitting of course). I love to get feedback on what you guys notice, miss, feel, what your associations are, whether it is clear enough, all those things :-)

I hope you enjoy watching BREADLAB - ENSAIMADAS as much as I loved making it,

Freerk

 P.S. You would do me a big favor endorsing my BreadLab iniative. Every "like" will get me closer to realizing a 6 episode documentary/road movie; chasing the best bread Europe has to offer. Thanks in advance!

Hey there everyone.  Well I'm emerging out of hibernation to tell you about my latest project.  Last spring I started working on a couple of instructional baking DVDs but I never finished them before the busy season hit.  Then when I got back to work on them this fall, I decided to re-shoot the whole thing and spend some more time on them. 

Well, I just got finished. 

I had a different focus for each video.  The first DVD is for the baker who reads a recipe and wants to see exactly what the dough is supposed to look like at each stage of the process.  I showcase three recipes and I demonstrate how I work with each of them 'from start to finish'.  Two of the doughs I mix by hand, one with a mixer.  I voice over while I'm working so there's no standing around watching the dough dry.  Anyway, here's a preview:

The second video focuses on the entire baking bread process from scaling to mixing in more detail - although I include the same recipes for you to try out as the first video, I demonstrate techniques using different doughs like rye, sour white, and baguettes (no recipes for those).  This DVD is more for the baker who already has a favorite baking book and/or recipe, but would like to improve their skills a bit.  You can see that preview here:

Well, let me know what you think, and if you have any questions regarding them, you can ask right here!

-Mark

If you'd like some more info about the DVDs you can visit our website over here.

This is another video that my wife and I put together on kneading and folding. Just a little more detail than the PSB video with some commentary. Hope you guys like it.