Dear Edward P, It is one of my favorites, too. I wonder if the shop is open still, after another poster said Bob was killed outside his shop? He was a genius. Sadly missed, I'm sure.
@@johnmajcher5726 He wasn't killed, it seems he broke his leg trying to stop a vandal and ended up passing away later from an aneurysm. Some more detail is here www.newyorker.com/magazine/2020/04/13/baking-bread-in-lyon
I love the insight that the bread is alive. I like that he would experiment with different flours, and modern and ancient recipes. Thank you for the video.
I'd eat this guys bread if he pissed and didn't wash his hands before kneading it!! Artisan!! Fabulous!! Who cares about germs... as several have mentioned... it's baked way beyond what any bacteria can survive. I love this!! :))
As far as I know this poor chap past a way not long after this vid made . I watched this vid a while back stuck in my mind since what a loss to the last of great bread makers .
I have been to Paris and have had their banquets,the very best in the world,period!!! you can eat it by itself and is great! I think the flour,yeast and the oven temp plus others secrets of the masters combined brings to the table this incredible bread.saucisson and fromage please!
first...what this guy do here it's miracle and delicious... second the levain or sourdough or yeast for this bread is the old dough...that suply any yeast on this world and give the bread a speciffic taste...so if you didn't made bread before only with comercial yeast stay on your chair and shut....up...and if you are thinking that is dirt there i must say that flour and water gives something like mud and anything you tuch get dirt... this man to me is some kind of god in bread...like it!
Sadly Bob died a while back. He was attacked by thugs and hospitalised for several weeks. He died from a heart attack shortly afterwards. It was really sad. A great guy and the best bread I've ever eaten. The bakery has recently re-opened under new ownership, but it'll never be the same...
When he touched the bread it was before it was even baked so any bacteria would be killed, and like many other comments here if you knew how much sweat was in your bread a bit of snot would not bug you at all. I worked in a bakery and know first hand. If you think this is bad just look at the meat industry.
Yeast is mold, Saccharomyces cerevisiae. A different strain is beer yeast. Sourdough starter is a mixture of yeast and bacteria. As you said, the heat of baking, core temperature >200°F kills that stuff. Best wishes.
To all you American snowflakes who are fainting dead away at Bob's somewhat casual attitude to personal hygiene...Ever eaten a hot dog? Or a burger? If you only knew? Ever been backstage at your favourite restaurant? Trust me...YOU DON'T WANT TO KNOW. On the plus side, we have tip-top immune systems and it doesn't hurt to give them a work-out. Btw I speak as someone who used to buy his croissants and baguettes at Bob's and they were wonderful. RIP cher ami.
Ahahah this is a so big stereotype of a French guy :D Please don't think French Bakers don't wash their hands thoroughly especially after they cough and blow their nose and that they don't wear a clean white apron and cover their hair when they work. Maybe this guy make good bread but this is kind of a shame for the profession. The rule about temperature is true but it is supposed to amount 72 Degree Celsius and not 54 Degree Celsius in order to obtain a dough at 26 Degree Celsius. And make sure the water is always below 60 Degree Celsius otherwise it will kill the yeast cells. A bon entendeur salut!
Florent Marquez quelle bande d'enfoirés ces anglais, même à un moment ils passent une chanson française avec des paroles du style "je suis mal rasé, gros, etc" j'ai la flemme de rertrouver le passage mais c'est fou comme les anglo saxons cherchent toujours à nous discréditer, en particulier les anglais
@azt3c I thinke he just did 54-10-10=34 Doesn't really mean anything... because different breads have different amounts of water to flour ratio, so if you are thinking about it in exact scientific terms you coulnd't make sense of it... I think it's intended to be a general "rule of thumb"
The temperature depends of the kneading ! From 54°c (very intensive mechanical kneading) to 75°c (manual kneading) : The objective is to have a final temperature of the dough, after kneading, around 23-24°c.
timeless322 how very sad. Someone who is so passionate about his job and pleasing people. I loved his enthusiasm, science and unyielding knowledge to perfect his craft. The goat Hector, it doesn’t get anymore personal than that. I feel very privileged to have seen this man, baker, scientist at work that he lives for. Thank you! 🙏
Hungarian authorities would close this place in no time (and mr Phillippe too) because of european standards of hygiene rules ... but he is an artist in France... Don't get me wrong, i like it the way it is :)
For making a true bread, you need true people. Even if they are sick. Quand on pense à la véritable merde chimique que l'on mange avec du pain industriel, les commentaires sont délirants. Aluminium, pesticides, mauvaises foi.
I think the whole point is--Loosen up-Where has the whole hypocritical mess gotten us to?So many bug parts acceptable in food-ecoli rampant-So the guy blew his nose-Probably better than what goes in Oscar Meyer....
I 'm chocking by hygieneless of this baker, he put the dough on the face of the man and then put it with the rest of the dough., He touches the dough juste after blowing his nose
I think you can't argue with a man that owns a bakery that has become so famous that an English Television Company (BBC) felt it needed to do a lengthy documentary on, which subsequently has been watched by people (where the summer temps get in excess of 40) that speak English(so I assume you are in US). His equation is clearly working. :)
I feel like going to France just to eat this bread! No one seems to realize that when you cook something, that the cooking process sterilizes everything (which is why we cook it. Do not assume that the flour and yeast and water were sterilized before hand either, because they were far from being sterile). In fact, the bread rises because of bacterial action, and remember that your Mom used to cook your food in a non sterile way also, and you are fine. Don't worry so much!
Getting a permit to operate a bakery is one thing. But to hold it after the inspection of the city's sanitary department is another thing... HEY what am I talking about.... city's sanitary department....
at 8:08 English guy is going to eat a piece then Bob grab the bread and u can tell English guy is like; what the fuck Bob grab my bread with you dirty handss, and he don't really wants to eat islike , uhmmm shit Bob grab it , He almost trew away the pice Bob grab, but is like shit now I have to eat it, fucking Bob
English guy is like fucking Bob not only he is handling bread and money but ahh fuck it, I'll spit on the bread as I carry and hold it with m chin as I walk gigles...., at 10:21 Bob whipes his nose and English guy is Fucking Bob again, then English guy thinks of a name for his Hybrid bread," Bob's fucking wistleing bugger " bagutte
Boulanger et un métier très dur 6 jours sur 7 2heures du matin 14heures beaucoup plus pour ceux qui gère leurs établissements ce qui explique la tête fatiguée de ce monsieur🤔
Ironic as you'd scarf down a hot dog in seconds. Do you really believe this is less sanitary? It was a mistake touching the dough, but that's how Artisans work. It's constant involvement and lapses of judgement are inevitable. Give it a break.....bitches.
