The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

if you speak the language it is better I'm sure.

dabrownman's picture
dabrownman

if you speak the language it is better I'm sure.

Love these real artisan baking videos.  If the bread was 4# and tastes as good as Poilane's then he cold sell it for 9.6 Euros in Paris and $50 in Phoenix:-)

https://www.youtube.com/watch?v=8B_7AFYmkYo&feature=youtu.be&fbclid=IwAR1Nz9zmAcgRP_QbwvbmCyn70HERUM-6aw0F5JSBuhYgzgRZezIkIBrcGuE&app=desktop

Comments

DanAyo's picture
DanAyo

Dab, that was very relaxing to watch. The video had an old world calming affect. A bare footed baker working in a natural environment.

You could tell, this was not his first rodeo.

Danni3ll3's picture
Danni3ll3

Thank you for the link! I really enjoyed his commentary. 

bottleny's picture
bottleny

If I understand correctly, he dissolved sea salt in the water, adding to the flour first, and then add the levain. No autolysis, right?

Danni3ll3's picture
Danni3ll3

he used. He filtered the water to make sure no impurities from the sea salt made it into the bread. The sea salt is hand made in the Guerande region. 

fernerz's picture
fernerz

to watch. It's my dream to live like that and not wear shoes. Thanks for posting this. Did you know that you can go to his farm in Brittany and take a course? If I manage to join one, I'll let you know how it goes. Thanks again!