matt
valid member
Posts: 74
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Post by matt on Feb 17, 2013 8:52:55 GMT
You may have already come across Vincent Talleu on Youtube, but if not his videos are very entertaining. Particularly good for seeing how the pro's shape dough. The second one here vincent.talleu.com/videos shows a commercial artisan bakery process starting from scratch (at 2 am) with I think big quanitities of stiff preferment, to racks and racks of beautiful bread. Gives me the shivers it's astounding  Matt |
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Post by faz on Feb 17, 2013 9:30:27 GMT
Wow! I love the baker dancing around in the first vid too  |
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conic
WFO Team Player
Posts: 186
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Post by conic on Feb 17, 2013 10:12:51 GMT
thanks for sharing Matt.
wish we could get some good bakes in this country outside of london.
Conic
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Post by Happy Baker on Feb 17, 2013 10:39:38 GMT
What amazes me is his idea of 'gentle' ...  Having used a form of the Bertinet method for years, I have always tried to be gentle after the first rise, but I'm looking at things a little differently now! Thanks Matt - some great vids! |
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Post by rivergirl on Feb 17, 2013 13:51:25 GMT
Fantastic!! Thanks for sharing
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Post by limpopomark on Feb 17, 2013 14:16:38 GMT
this guy's based in lewes... and has a clay oven!
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Post by cannyfradock on Feb 17, 2013 18:09:13 GMT
I've seen his name many times when researching...this and that. I've never seen one of is video's yet.....until now. Cheers Matt, I watched them all.....and was fixated from the word go. Terry p.s.....my croissants didn't turn out anywhere as good as his  |
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Post by Happy Baker on Feb 17, 2013 22:27:19 GMT
p.s.....my croissants didn't turn out anywhere as good as his I think he has the advantage over all of us Terry - both in the amount of practice he's had and that lovely whizzy rolling machine he uses. But at least you've had a go at the croissant - more than most of us have mate! |
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matt
valid member
Posts: 74
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Post by matt on Feb 18, 2013 9:41:12 GMT
p.s.....my croissants didn't turn out anywhere as good as his I think he has the advantage over all of us Terry - both in the amount of practice he's had and that lovely whizzy rolling machine he uses. But at least you've had a go at the croissant - more than most of us have mate! Exactly. Have never been brave enough to try croissants  I know what you mean about handling dough gently HB, he's chucking them around at the scaling/shaping stage, definitely showing it who's boss Can't believe the energy he has - that's a lot of graft day in day out, it must be a true labour of love. |
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