Great!!!

I, too, just started baking bread in my 60's and am looking forward to many more years of baking bread!

❤❤

Love it!

Nice. I thought that I am too old to learn to cook at 48.

i'm a basketball player and it's funny, I was thinking a similar thing.

I'm a software engineer (hobby baker) and was thinking the exact same thing. So important to get the basics right

I'm an artist and I thought about how the instinctive, rapid scoring is exactly the aim when drawing straight lines from the shoulder!

I play accordion and I was thinking how this does not pertain to me at all.

I just said to my husband - even if you're not a baker anyone who is trying to explain how to "feel" should watch this - a wonderful coach!

I just started, trying to bake sourdough bread, but no success, so frustrating. Can't understand what I'm doing wrong, probably not strong starter? What do you think?

Dough Whisperer... I have a new Baking level goal.. I want to be referred to as a dough whisperer ❤

That's good. I'm just starting to whisper, too. This was awesome. I see the ancient tradition.

Many thanks to you two for this great video. I will try the method very soon to improve my baking. My baguettes, for example, are still far from perfect.

يا الله! كم هو رائع هذا الخبَّاز المعلم ،أعدت والخبز لعدة سنوات مضت ولكني وجدتني لازلت أتعلم وانا اشاهده تحياتي من مصر

Well he's been making bread since he was 14, and he looks like he's 60 in this vid... if he didn't learn anything in all that time, we're all hurting!

Why do you swear!

this video is the very epitome of the master class! The man is a genius with bread

great idea! now make it happen. cheers.

What a beautiful story!!! Best of the best to you, those you are working with are very fortunate people 😄

I live in the US. That's about all you needed to say. "US" Don't get me wrong, I love the US, but we are a culinary nightmare. It doesn't help that we have the FDA and USDA making it so food is trash, even if it's fresh fruits, vegetables, meats, and cheeses in the grocery store. Our food isn't worth feeding a dog.

Yeah when I watch KZfaq chef videos like this I just realize how useless a lot of my mentors actually were haha

@@meversace Ouch, tell me how you really feel!?

@@meversace I do feed the dog pls don't inform the Authorities

Prolly jus Me. Wish I could have seen this from an overhead view .( I'm easily confused )

I finally tried these hand techniques with a sticky pizza poolish. Magnifico! Y'all would have been proud of me. No dough stuck everywhere, no mess to clean up, perfect dough. I was right--kneading went from an unwelcome chore to a pleasure. Thanks!

Vito taught me this kzfaq.info/get/bejne/pZN5YK6Iqq-opqc.html. A while back but i love learning this for baguettes!!!

I'm convinced after watching various videos and trial and effort that it takes a lonnnngggg time to get used to a 70% dough. Everyone that has enough acumen to make a video has been doing it for years. Until you become that good you are going to drive yourself insane by the stickiness of that dough. If you stare at that dough for too long it will stick to your eyes. You will run 50 gallons of hot water to clean everything that dough touches, bowls, spatulas, scrapers, the counter or board. It simply can't be overstated how sticky that dough is. It must be horrible for the drains and pipes under your sink!! If miss a spot and it dries on you...geezuss..your going to have to scrape it with a sharp instrument of some kind. You must Become used to somehow overcoming the sheer frustratation. If you watch closely you can sense the stickiness,,,but you won't be able to fully understand until you empty your water heater a few times, get it in your hair accidently and spend an hour or more cleaning up everytime..

​@@imaguygolfn interesting reminder. I've been working with 75-80% dough for years and I've forgotten how annoying it is to learn at first.

@@imaguygolfn I've been doing 70% dough by hand ever since I saw this. I had the same frustration you expressed down to the detail. I now do everything EXACTLY as he does, and it has gone from a pain to a pleasure. I keep everything clean EXACTLY as he does, and have very little to clean up.

It's an amazing technique! 🙌

Absolutely, that technique works phenomenally well. I know I’m going to be a slap happy fool in the kitchen from here on using it not only for baguettes but my ciabatta as well. :)

Wet hands are also an option

@@glutenmorgentven No

Does this slap teniques work for pizza dough? Thanks

😂

我看过很多制作面包的视频，您是一位真正的大師级人物，向您致敬

AGREEEED!

hi, i would like to make this bread too. Can you please tell me how long you had the bread in the oven and how hot? In the video i could see about 220° but i'm not sure. Thank you so much for your answer

What flour did u use? Plain flour or bread flour or 0 0 bread

Yes, I became a fan. I hope to take his classes once I go back to France .my sister loves baguettes I can't wait to make it for the holidays for her..❤

I watch chain baker,he's a master and his videos are no fuss,give him a look

I had a look at Chainbaker. No comparison whatsoever. I won’t disrespect CB but I nearly fell asleep. This video here is inspiring and heartwarming, even though I stumbled across it, not remotely interested in learning how to bake.

I was ready to do it, than I realised it's an English baker. You watch it!

Thank you so much - I’ve immediately put myself to work and have prepared the dough - now I need to wait until tmro - the proof will be in “my baking” .. is there a chance to receive a written recipe please! merci beaucoup..Antoinette ( Australia) 😊

Hey, falls du viel Brot bäckst.. welches Mehl verwendest du? In den ganzen Rezepten ist immer die Rede von all purpose Flour .. Mein Teig wird nach dem gehen immer super super weich und läuft mir weg, auch wenn ich weniger Wasser verwende.. bekomme den Laib aus dem Gehkörbchen nie schön in den Bräter.. er bildet nie eine Kugel.. :/

@@juless.9544 Na er sagt ja im Prinzip was zu tun ist. Wenn du glaubst es liegt am Mehl, nimm doch ein anderes zum testen. Ich backe gern mit Vollkorn. 405 Weißmehl ist vermutlich nicht so gut. Oder mal die Hydration ändern?

@@juless.9544 Do you still have the same problem? If so, did you try to find 'bread flour'? This is flour with a high protein content, about 12% or higher. It might help you.

@@juless.9544 Ich bin wieder auf Brotmehl umgestiegen. Es hat einen höheren Proteingehalt. Dies führt zu einer stärkeren Glutenstruktur, die dem Aufgehen besser standhält. Ein weiteres Problem, das auftreten kann: Wenn Sie den Teig zu tief einritzen, besteht die Gefahr, dass die Luft aus dem Teig austritt. Viel Glück in der Küche!

I think that about pizza chefs. There is always an argument about whether west coast or east coast pizza is better. But if a New York pizza chef moves to some podunk town in California, that town will have good pizza. The internet has made it possible to source required ingredients from anywhere. It ain't the location.

I laughed so much!

What is dl?

@@charlibravo371 deciliter, 1 dl is 100 ml

He's in the city of Bath in England.

Temperature was on the screen. Timing - when it is done! 20 minutes I would suggest from previous experience.

We are glad you liked it!!! 🙌

🎉🎉🎉🎉loved it! Very informative 🎉thank you.

Hope you've learned as much as we did while filming it! ✨

"incredibly"?it's just speading flour on a table, if you work a few days in a bakery you would be able to do that too. Remember, humans made bread for hundreds of years.

@@g.andrew3398 angry much? You need to chill out instead of criticising all over the comments. It can’t be good for your blood pressure.

Yea, I wanted to see more of the beautiful basket he was talking about at the end, but it was almost as if she wasn’t even listening to him.

No. He worked like hell to earn and learn this skill. It wasn't given to him.