Here's a video of the inside workings of a Roman bakery that I think many here will enjoy.  Just click on "New! Video" on the left-hand side of the page.

http://www.fornocampodefiori.com/main.php

SteveB

www.breadcetera.com

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.

Hello,

This is my first post on the fresh loaf. I have been baking artisan style breads for a while now in my little Rofco hearth oven. I have made a little Youtube movie;

This film shows the making of a Pain Rustique French style bread based on a sourdough poolish (12 hour, 100%) with a high hydration dough, autolyse and stretch and fold technique in our Rofco hearth bread oven. We use German banneton's (baskets) for the final proofing. The recipe is an adaptation of the Pain Rustique (Jeffrey Hamelman's book ‘Bread') recipe, however I have changed it a lot to fit our taste, oven and European flour.

Enjoy the real life ‘oven spring' of the bread filmed in the oven. It starts at about 2:41 in the movie. We filmed the bread in the oven for 15 minutes and sped it up to fit in about 1 minute. So you will see the bread rise and brown in real time! It is really cool to see, do not miss it!

Note: The movie is filmed in full high definition quality (Full HD) so you can click on the ‘full screen' icon (second icon on the bottom right) of the YouTube movie and also the ‘HD' YouTube button and you will see it in very good quality, provided you have a broadband internet connection!

To see the movie go to my blog and click on the Youtube movie;

http://www.trifles.nl/2009/12/09/baking-bread-the-movie/

A picture of one of the breads in the Youtube movie;

Hi there, I had this video on Youtube for a while already but I though I'd share it here.

Video was made in a bakery south of France where I used to work last year. I doesn't really help for home bakers to see this because I got all the tools and machinery (especially pastry break) But I know some are interested to see how we manage to make lots of those in average size bakery.

This bakery has average of 150 croissants 150 pain au chocolat per day which is a bit more than average typical french bakery.

http://www.youtube.com/watch?v=hhpxkGB1OyY

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