Thanks for another wonderful video. It's amazing how much is jammed into this little bakery (bread, wine, fermented goods and the baking masters). In a way, I think it shares a similar artistic angle with the amazing Japanese Noodle Udon Soba channel. Once again, we are all grateful to see such beautiful videos.
Bellissimo!!!Complimenti !!! Mi piacerebbe anche ha me aprire un attività come quella...con 1 amico vero che ho ; visto che ho fatto il mestiere da fornaio x 30 anni... però non sono ha Parigi😬😬😲
와우- 오이소박이 김치를 담궈서 먹다니 정말 대단합니다 :) 한국에서는 봄과 여름이 오면 오이가 많이 나옵니다. 그럴 때 오이를 다양하게 요리해서 먹는데 오이를 절여서 장아찌를 해먹는다던지, 아니면 소금에 살짝 절여 오이소박이를 해서 먹습니다. 프랑스 블랑제들에게서 오이 소박이를 보니 정말 반갑네요!
What a treat seeing the craftsmanship going on in your artisan bakery. Your neighbors are truly blessed. Can anyone tell me the hydration of that sourdough? Also, I'm wondering if the tinned loafs are SD since they appear to be same consistency 🤔
exelente el video, me gusta como van preparándolo todo, el lugar de trabajo es maravilloso y nostálgico, muy bueno todo, saludos desde argentina Reiya.
I want marry Alex. The way he works, the way he makes the dough so gentle and I feel there is the rhythm of soul the way he makes bread. And also they are good team work. That why so good to watch it. Wish I cant taste it. Fresh bread and the smell must be awesome
Used to work in this street...45 years ago. "Pain au levain" is my favourite. So hard to find nowadays. Need to pay a visit there some day. All this looks yummy.
Admirable mastery of these skills on clear display, I was seriously impressed with how little the utilized their scale throughout the processes. Mad respect.
15-22 Euro per kg bread... if someone pays that it might work. But I'm more worried whether they end up as alcoholics with this drink and bake style of working...
Uma sociedade de amigos desta aqui no meu país cada pão teria q custar uns R$100,00 a 150 reais para ter um lucro e sem direito a comer e beber ainda durante o serviço 😅 Bela sociedade destes Brothers 👍
Que maravilla, me encantan tu videos, para mi son relajantes, me emociona ver ese trabajo de panadería. Yo llevo un año aprendiendo de este mundo tanto divino de la masa madre. Gracias por tu trabajo 👏
Bobo parisien qui font semblant de travailler… le prix du pain a l’air exorbitant C’est ce que m’inspire cette vidéo, sachant que je suis un boulanger avec plus de 25 ans d’expérience
que hermoso trabajo, apenas estoy incursionando en la panaderia de masa madre, empece con pasteleria, pero me falla la decoracion y se que debo perfeccionarla, segui con los bocadillos, despues nieves, gelatinas, panaderia con levadura seca, y ahorita masa madre
Полная антисанитария! Как можно на одном столе стоит тесто и готовая продукция тут де посетители с улицы Берет деньги руками и жтими же руками готовые излелия Волосы не покрыты руки не моют Ужас Это красиво ,нодцепить стафилакокк или другую заращу легко
Hi Guys I would like to give you the BEST scone recipe. i was a bakery owner and i am willing to give you this(need to say that yours needs work) i can tell you how to make them the BEST in the world. promise!
They have actually started the day before. If you bake with sourdough you need the overnight rise so as to be ready and bake in the morning. It's more time consuming than bread that rises in just one hour and overall needs just 2-3 hours with the baking time. On the other hand it has better taste, it's better for your gut health and stays fresh for longer.
Bonjour, Très belle vidéo. Vous travaillez en fermentation lente ? Vous faites lever la pate en masse et façonnez le lendemain ? Pas le soir même ? Température de la chambre de pousse ? Merci, fred
Muito obrigada por postar esse vídeo. Trabalho lindo e excepcional com a massa. Fiquei emocionada com a beleza q há na preparação dos pães. Congratulations from Brasil.
It looks like they're drinking and eating all their profits! I bet they are having the time of their lives doing what they love. Would really like to try some of that bread, especially the sourdough. The idea of selling it by the kilo is absolutely brilliant - that way you can buy two slices or two loaves. Wish Canada would do that.
wine cost very little to make if they grow their grapes. its a tradition in some places to endorse the quality of your product to taste it with the client.
