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Lovely French Shaping and use of Couche

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by Graham { 2009 November 30 }

I stumbled across this video and just wanted to share it here. I am playing with this method for shaping/couching batards at the moment at the bakery. Video by MC from Farine  I stumbled across this video and just wanted to share it here. I am playing with this method for shaping

John Downes & Daniel Chirico

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by Maedi { 2009 November 11 }

John Downes, founder of the modern Sourdough bread movement in Australia compliments Daniel Chirico, owner of Baker D. Chirico in Melbourne.More information on Daniel D. Chirico:http://sourdough.com/bakery/baker-d-c...John Downes biography:http://sourdough.com/bakery/john-downes John

Village relationships and economics - Crystal Waters Bakery

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by Maedi { 2008 December 3 }

Les talks about some of the features of an eco-village bakery.Crystal Waters Bakery:http://www.ecologicalsolutions.com.au/crystalwaters...Crystal Waters Bakery page:http://sourdough.com/bakery/crystal-waters

What is Artisan Bread? - Crystal Waters Bakery

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by Maedi { 2008 December 3 }

The bakers from Crystal Waters Bakery talk about what artisan baking means to them.http://sourdough.com/bakery/crystal-waters

Refreshing a Starter

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by Maedi { 2008 October 27 }

Only a small amount of old starter is required to activate the new one. Dom's starter is quite stiff and is left for 24 hours at room temperature.Dom's starter contains:WaterRyeWheat

Single Fold Shaping of a Wet Dough - Milawa Factory

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by Maedi { 2008 October 22 }

Jay and Rob demonstrate the art of shaping a very wet dough using an ingenious single-fold technique. The shaped dough is loaded into calico couche's.

Milawa Factory Scaling Balling / Rounding Dough

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by Maedi { 2008 October 22 }

Jay and Rob scale and round a beautifully structured dough. The fantastic texture is largely attributed to Autolyse method and particular care to fold and rotate the dough during its bulk proof (fermentation as an entire dough before scaling out into individual pieces)

Rob Booth makes Fougasse

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by Graham { 2008 October 22 }

Method of making Fougasse bread. Filmed at the Ekka Royal Show (Australia) in August 2008, from a demonstration by Jesse Downes and Rob Booth of Flour bakery (Gold Coast).

Story of a sourdough bread in french bakery

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by renaud { 2008 September 7 }

Here is a video I've made last month at work.It describes all the process for making a traditional sourdough bread, from wood oven fire starting to unloading. We shape with hands and load/unload with shovel.This film is a little bit dark, most of scenes were shooted in the night. 

Hand kneading demonstrated by French baker, Simon Gosset

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by Graham { 2008 August 30 }

Hand kneading demonstrated by French baker, Simon Gosset. Simon explained that hand kneading on a bench can take 600 turns and throws of the dough. We gathered around and stood with smiles for 20 minutes while the dough was flung into the air, thrown on the bench, folded, turned and flung into the