Here is a short Pizza Baker video titled "Naturally Risen".  I received it from Pizzatherapy.com.  Enjoy!

http://pizzatherapy.com/naturallyrisen.htm

I went to a really interesting bread-making course about 10 days ago, and have simply not had time to write it up yet. One thing I did want to share though, was a film we were shown. It is called Les blés d'or, and was made by ADDOCS, a French film-making organization.

The film is about peasant bakers (and the word peasant is used as a badge of pride, with no pejorative undertones) who have rescued several old varieties of wheat and who bake in the traditional manner. The commentary is all in French (although the DVD for sale has other languages, including Italian but not English (yet)). I found it fascinating, especially the sequence that shows the mixing of the dough.

The recipe is very simple: 33 kg of flour, 22 litres (i.e. 22 kg) of water and half a bucket (maybe 5 litres?) of starter. And the entire mass is mixed by hand. It is absolutely glorious to watch, and if you've never seen a baker stretch and fold 55 kg -- more than his own body weight, I'm sure -- of dough, you have a real treat in store.

You can watch the video streaming in reasonable quality from the ADDOCS site. It is the second film down in the list on the right. I hope you enjoy it.

In view of an earlier post I was thrilled to see a loaf made from Touzelle what flash up on screen, albeit very briefly.

Jeremy

This is a five minute snapshot from last Saturday at our bakery.  We were fortunate to have Paul and his wife visiting at the time, so you'll catch a glimpse of Paul (PMcCool) doing his thing.  Enjoy.

If you'd like to read a detailed account of Paul's internship, check out his blog entry here.

PS Thanks a bunch Paul for all of your help.

-Mark

http://TheBackHomeBakery.com

I found this Country Wheat Bread Video by baker Ned Atwater very revealing in it's minimalism. It's a bare bones view technique wise, but highlights dough development in stages during a three hour bulk fermentation with 2 folds. I believe that is where it's major value is.

I've tried this no fuss direct dough method formula as shown in the video for a test. Then for comparison used an overnight pre-ferment. As expected allowing more time for development made a lighter and much tastier loaf.

http://www.baltimoresun.com/video/?autoStart=false&topVideoCatNo=default&clipId=2892656

Ned has given the formula in volume instead of weight ... the actual water should be 3 cups instead of the 2c mentioned.

Dave

I mentioned earlier that 6 strand braiding is easy and attempted to show my technique with text and drawings. But I could never have managed this without watching the linked videos on that post.

So we took it upon ourselves to make a video of my two-hand braiding technique as a supplement to our text/drawing instructions.

1. Take the 2nd from left strand in your right hand and the 1st from the left strand in your left hand. Your right hand goes all the way over all the strands to the right (keep hold of that strand); your left hand goes over two strands to the center.
2. Take the 2nd from right strand in your left hand your right hand is still holding the strand that is now 1st from the right strand (just a moment ago, this strand was the 2nd from the left...). Your left hand goes all the way over all the strands to the left; your right hand goes over two strands to the center.
3. repeat 'til finished. Tuck ends under.

The bread recipe and more braiding photos are here:

• festive bread recipe

Happy Braiding!

-Elizabeth

(edited to put video at the top of the post so it's more easily seen)

Okay, so I was sitting in a 2000 level class titled, "Society and Technology," and the instructor referenced a video of Peter Reinhart talking about bread, and then asked the question, "Is bread baking a technology?"  Well, the rest was a discussion, and a bit of other topics, but I thought y'all (..or you guys if your up North) would be interested in it, so without further delay, check out the following URL:

http://www.ted.com/index.php/talks/peter_reinhart_on_bread.html

Fresh Loafians,
I just made a short video on pre shaping and shaping baguettes using the Anis 75% hydration dough.  If you'd like to check out the entry in my blog it's this entry: http://www.thefreshloaf.com/node/9959/more-anis-baguettes

If you'd like to just see the video, here it is.
I never quite got the 'classical technique' of shaping them, so this is the 'only way I can do it' style.
-Mark
http://thebackhomebakery.com

The Fresh Loafers, This is the latest video where I'm working with some higher hydration (68%) doughs. Both of the breads are 'originals', and if you'd like to see the recipes you can probe around here for them or email me at the bakery. Anyway, I hope you like it. I decided to forego music this time and just add commentary. Nothing witty, strictly business. -Mark

Hey everybody. This is the same kneading and folding video as before, but with Spanish subtitles for the commentary, thanks to fellow FreshLoafian, Joe Martello. I have an Italian and German version in the works, and am looking for someone to transcribe it in French. If you're interested, I can send you the English version in Word, then you can put the matching French sentences underneath the English. Thanks.

-Mark

Hello again bakers,
This is the next video in the series - the longest yet, and most specific. A few people asked me specific questions about roll shaping, so this video is for them. It's easier to show you than to explain it in writing. I also show a little bit of home oven technique for baking on two racks. There's no commentary, so enjoy the music. And in case you're wondering who it is, (Trishinomaha) it's "Somewhere Over the Rainbow" by Bruddah Iz. Enjoy.

-Mark

Norm, there's a Dutchess in there just to make you homesick for the bakery.