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.
Replies
Thanks.
TP
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
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)
@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.
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.
You can almost taste that bread just by watching.
Pete
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.
Thank you,Giovanni
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
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
[email protected]
352-543-9972
What a beautiful master piece you got there. I don't bake but i love to eat. I am happy to drop by and gain more information's about baking. Thank you for sharing your talent with us.
Why can't I see the video? Has it been removed?