This film was made in Feb 2020, before the pandemic hit France. At that time, Mahmoud M’seddi was planning to open a bakery in Canada. Was it already open?
Tremendous amount of kneading, nice.
Thanks for sharing this, it's interesting. I hope this gets wide viewership on this site, because the video shows exactly the opposite of the low/no kneading concept. This video shows dough with extensive mechanical kneading, which is required to achieve the baguette crumb and crust. Hopefully the no-knead fad will fade away.
I did find it interesting, and I am perplexed that both methods when executed as prescribed work like a charm?
Hey, Semolina, check out the the50ish% hydration semolina bread crumb! Late-night bread and butter, my eating habits bite!