Hi, Leucadian.

Thanks for posting this link. It didn't work directly - U-Tube gave an error message. I found the video by searching on "max poilane." I can't see an error in the URL. This is what I copied:

http://www.youtube.com/watch?v=u4RiJs1a92U

The speed of slashing is not surprising, but the depth of the slashes is greater than I usually do. The dough looks fairly slack, too.

David

...Love that video, marvelous. Thanks.

Thanks for posting this.  It is fascinating to see the whole process, as a true professional does it.  OK, not the whole process, but the final mix, shaping, proof, slashing, and baking.

He makes it all look so easy,

Dave

What a lovely video. Great sights and sounds.  Wish I could run it in slo-mo though: can barely keep up with the slashing.

I especially enjoyed seeing that thermometer go in before the water was added since I really follow Hamelman's philosophy about dough temperature.

Thanks so much for the fun of watching it!

I would officially like to volunteer to travel to Paris on behalf of all TFL members to study under Max Poilane.  I will send updates while I'm there, and when I get back, I will be happy to share everything I've learned with all of you.  As soon as we all pool together enough money (you knew there had to be a catch, didn't you), I'm off.  Au revoir!

WOW thank you for posting that link. It was wonderful to watch and listen. There is a second video of an interview with the now deceased Poiliane. It is so great to see how much he loved his bread and to see the energy. c

thanks so much for sharing this! that pretty much blew my mind right there.