The first one reminds me of making Pain Brie - where the dough is quite stiff and best kneaded by hitting it repeatedly with a large rolling pin...
Also the croissant one at the end is Julian Picamil who runs a French Boulangerie (well he would because he's French!) not that far from me - Saveurs in Dartmouth - just opened a new shop in Totnes too. See more of his antics here: https://www.youtube.com/watch?v=L36OiPWmOL4
And here I was feeling smug for being able to shape a round loaf of bread. They make me feel awfully clumsy! That must be some seriously good flour, to make those wonderfully stretchy flat breads and be able to throw them around like that without tearing.
FYI - I believe the one guy doing the silly pizza tricks is actually using a fake piece of dough. They have pizza tossing competitions where they use these kinda silicone feeling rubber pizzas for doing tricks...pretty sure that's what he's using in order to do all those moves without the dough tearing.
certainly some pretty awesome skills displayed throughout the video. Really cool to see the traditional techniques being carried on and passed down.
Yes, I've always wanted to try Pain Brie, where I can take my frustrations out on a lump of dough instead of handling it so very gently as most recipes seem to require. Richard Bertinet has a recipe for it in Crust, and there's a video (though not a very good one) here. Perhaps we should all try it (dabrownman, you can try two hammers if that works better for you!) and see how it makes us feel!
I'm not sure the first couple of flat breads were chapati, but instead something called roomali roti.
Every so often I watch bread making in other parts of the world on youtube. Lately I've been watching women making struedel, lavash, phyllo with ancient equipment taking small lumps of dough and stretching them into impossibly sized disks. Wishing I had those kind of mad skills as I finally break down and try doing it myself. I'd love to have a tandoor/tandir and a place for a wood fired tava or saj for naan and jufka in the back yard.
He shrugged and said, "oh yeah, my parents did this!". I asked about the fingers of the shaper being slaughtered by the mallet. He said, "oh no, they are a team, they know what to do!"... so interesting.
The first one reminds me of making Pain Brie - where the dough is quite stiff and best kneaded by hitting it repeatedly with a large rolling pin...
Also the croissant one at the end is Julian Picamil who runs a French Boulangerie (well he would because he's French!) not that far from me - Saveurs in Dartmouth - just opened a new shop in Totnes too. See more of his antics here: https://www.youtube.com/watch?v=L36OiPWmOL4
-Gordon
And here I was feeling smug for being able to shape a round loaf of bread. They make me feel awfully clumsy! That must be some seriously good flour, to make those wonderfully stretchy flat breads and be able to throw them around like that without tearing.
Thanks for sharing!
I was fearful for the dough shaper's hands in the Japanese part.
hester
Samauri swords! I love 2' fer kitchen gadgets........ got to get one of those hammers
FYI - I believe the one guy doing the silly pizza tricks is actually using a fake piece of dough. They have pizza tossing competitions where they use these kinda silicone feeling rubber pizzas for doing tricks...pretty sure that's what he's using in order to do all those moves without the dough tearing.
certainly some pretty awesome skills displayed throughout the video. Really cool to see the traditional techniques being carried on and passed down.
start a dough hammering club so we can help each other hammer our dough. It would probably be good exercise as well.
And therapeutic to-boot. I'd love to hammer a dough but I dread to think what happens while you perfect this technique.
There is no such thing as perfection, its all an illusion! ROFLOL
first 10-30 minutes when making a SD then no harm no foul and the bread would come out fine after taking that pounding :-)
Yes, I've always wanted to try Pain Brie, where I can take my frustrations out on a lump of dough instead of handling it so very gently as most recipes seem to require. Richard Bertinet has a recipe for it in Crust, and there's a video (though not a very good one) here. Perhaps we should all try it (dabrownman, you can try two hammers if that works better for you!) and see how it makes us feel!
I'm not sure the first couple of flat breads were chapati, but instead something called roomali roti.
Every so often I watch bread making in other parts of the world on youtube. Lately I've been watching women making struedel, lavash, phyllo with ancient equipment taking small lumps of dough and stretching them into impossibly sized disks. Wishing I had those kind of mad skills as I finally break down and try doing it myself. I'd love to have a tandoor/tandir and a place for a wood fired tava or saj for naan and jufka in the back yard.
He shrugged and said, "oh yeah, my parents did this!". I asked about the fingers of the shaper being slaughtered by the mallet. He said, "oh no, they are a team, they know what to do!"... so interesting.
hester
I was most impressed by the Chinese noodles making.