I ran across this video the other day, and was especially intrigued with the slashing of the boules: maybe two seconds for four cuts. Very fast. I also liked the pot of water in the floor of the oven to provide humidity. This is Max Poilane, brother Lionel. Music from Vivaldi, sound effects from the bakery.
...Love that video, marvelous. Thanks.
Thanks for posting this. It is fascinating to see the whole process, as a true professional does it. OK, not the whole process, but the final mix, shaping, proof, slashing, and baking.
He makes it all look so easy,
Dave
What a lovely video. Great sights and sounds. Wish I could run it in slo-mo though: can barely keep up with the slashing.
I especially enjoyed seeing that thermometer go in before the water was added since I really follow Hamelman's philosophy about dough temperature.
Thanks so much for the fun of watching it!
I would officially like to volunteer to travel to Paris on behalf of all TFL members to study under Max Poilane. I will send updates while I'm there, and when I get back, I will be happy to share everything I've learned with all of you. As soon as we all pool together enough money (you knew there had to be a catch, didn't you), I'm off. Au revoir!
WOW thank you for posting that link. It was wonderful to watch and listen. There is a second video of an interview with the now deceased Poiliane. It is so great to see how much he loved his bread and to see the energy. c
thanks so much for sharing this! that pretty much blew my mind right there.