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Story of a sourdough bread in french bakery | Sourdough Companion

Story of a sourdough bread in french bakery

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.
What a beautiful video clip! Words flowing out as I watch....romance, skill, quiet, artistry, training, speed, pride, technique.......

Thanks.
TP
Hi Renaud. Great video of your bread making process. Your oven looks very much like the side-flue scotch ovens that we have in Australia. But I have never seen a steam generator like yours! How much steam is produced by this 'steam pot'?
Renaud,

brilliant video - captures the whole process really well.
(The Vivaldi adds a very atmospheric touch!)
It is fascinating and very instructive to see how the professionals do it!

cheers
Dom
That's so cool!  I love watching the gueulard (?) oven firing. I was surprised at how much wood you have in the firebox when you light it.  The image of the flames streaming into the bake chamber was cool, then the great little steam accessory that filled the hole, very practical.  Beautiful bread too!

It looks like a traditional boulangerie, is the oven in the basement under the shop?

I've read a bit about Max Poilane and his bakeries so really appreciated getting a view of the inside workings.  Thanks for sharing.  If I'm ever in Paris I'd love to visit and see for myself.

Anyway I've got go back to work, so I'd better stop gushing.

Matthew
(1/2 a world away in New Zealand)
Great video, Renaud!!  Just wish I could be there to smell and feel the whole bread making process!  Thank you for sharing this wonderful video with us!
@Graham : The steam pot is for 3 liters of water. After few minutes, water is boiling with heat of the firebox, even if we put the braises out before loading breads.
We also have two steam tubes systems in the oven with taps on the front.

@matthew : Yes, this a "gueulard". It's very hot and sometime full red of heat when whe boost the oven.
The oven is on the same floor than shop, just behind.
We are not in Paris but in Lyon. This is the bakery of Julien Poilâne, Max Poilâne son's. Anyway, you are welcome in our bakery if you are ever in Lyon.
That film gave me so much joy, thaks for sharing your art!
Thanks Renaud,

I saw from the end credits that Julien had a bakery, I assumed that it was Max's son.  But I missed that the video was from his bakery.  If I make it back to France I will certainly try and make it to Lyon to take you up on your offer.  I'll have to start practising my french, just in case.

English speaking bakers name the "shovel" used to load and unload dough in & out of an oven a 'peel'.
Thank you for this precision.
In french, this in a "pelle". Near the same.
The only Peel I knew waw this one :
;-)

I'm not familiar with that particuliar "Peel", but if you ever visit Sydney let me know so you can introduce me to him.;)
That's a wonderful video, Renaud!

You can almost taste that bread just by watching.

Pete
I loved the video!!  Where can I get plans to  build an oven like this?

Bonjour Renaud,

You are quite the artiste, both in making bread and in making short film ;-)
Thanks for sharing a little bit of your life with us. I only wish I was in France again.

Can I ask, what was put into the dough, just after you cut a piece from the mixer?

- Rob.

Hello Renaud,
I came in Lyon this month (January 2009) and obviously I visited the boulangerie.
I asked for you (it was 9:00 in the morning) but they said me you had the night turn.
However, they have been all very kind, and gave me the chance to visit the "back".
I think this boulangerie is one of the few true Artisan Bakery.
... your miche of "Pain au Levain" is the best one I have ever eaten!
I have no words to describe the wonderful sweet notes it has (you have a great flour,
levain and wood oven).

Thank you,
Giovanni


I CURRENTLY OWN A NURSERY AND HAVE FANTASIZED ADDING ARTISAN BREAD TO SELL ALONG WITH THE PLANTS--I'VE LOVED MAKING BREAD ALL OF MY ADULT LIFE--FOR SOME STRANGE REASON WATCHING YOUR VIDEO BROUGHT TEARS TO MY EYES--GUESS I NEED TO HAVE THAT OVEN AND START BAKING GOOD HEARTY WONDERFUL BREAD--WE ONLY LIVE ONCE AND IF CREATING INCREDIBLE BREAD CAN ADD JOY TO ME AND PEOPLE WHO EAT IT THEN I HAVE TO DO IT--I KNOW IT WILL TAKE MORE THAN THE OVEN TO MAKE GOOD BREAD AND I'D APPRECIATE ALL THE HELP I CAN GET--THANKS AGAIN--THE VIDEO WAS VERY ENJOYABLE---RICHIE...
Hello Renaud, 

I am finally looking at opening my own bakery. After 20 years of making classic levain style breads I am finally going to do my own bakery. Now the question I have for you is this. 

Classic wood oven that is shown in the video ( LOVE IT ) 
Or the loader deck Bongard oven that I have always used. 

I will be supplying grocery stores and restaurants with lighter retail sales. 

I would really appreciate any insight and or contacts that you may have. 

I live in Plymouth MA - Yes the Pilgrims and Plymouth Rock 

Cheers,

Peter
Hello,

I did not see any reply to the question of where one can purchase plans to build this Gueulard Oven?  It is a great design, maybe that info is intentionally withheld?  I would like to find a set of plans.  Please Help!!!!!

Daniel Williams
Cedar Key, Fl 32625
ourhous3@bellsouth.net
352-543-9972