A lot of comments here don't remember that 10 years ago Tartine Bread was just getting popular. You had a much more varied sourdough baking environment back then. Nowadays you have bakers all over the world trying to be their own provincial Tartine, with the same French baking techniques Chad Robertson popularized. This guy in the video was literally going on trial and error, using the techniques he was taught. In the end he gets a really nice spelt sourdough. Who us of could get there without CZcams tutorials?
I did. About 20 years ago I came from Germany to the Uk and thought the bread was tasteless and horrid. So I did my own research. Though I baked sourdough before, different flour, water and ovens threw me off at first. BUT even without what’s available on information now I would say I am making decent sourdough bread ever 3-4 days for 20 odd years now!
The trouble with this artisanal bread is that when I was young this was what you got from the local bakers ( we had four in the small town in a Devon where I grew up) and it was just bread and it cost bread prices. Now they stick organic or hand made on it and charge a small fortune! Same stuff that once was for everyone!
Strange. Either he is purposely failing on the first two loafs or he doesn't know how to make a basic sourdough loaf. Why is he so violently kneading all the air out of the dough and skips shaping? No wonder they turn out flat and dense!
I thought so too. When he measured the temperature of the wood oven being 240 Celsius I was like “hm seems a little low to me. Won’t get a good ovenspring especially with a high hydration”.
That sort of window to the sea at 0:41:57 is so beautiful. It's somewhere in Cornwall I guess, I wonder if anybody would be able to tell the exact spot.
If somebody, anybody knows the outro track name @57:15 I'd be very grateful for the information. Probably Stuart Gordon on violin, may he rest in peace...I havent come across this track though with any searching.
Though this is a very nice documentary but as a baker I am appalled as to how much misinformation is in it: spelt is not very very rare just more expensive as it doesn’t yield as much as modern wheat. It also doesn’t bloat less as the FODMAPS in it are just about the same as you find in modern wheat varieties. It is actually the dough proofing that gets rid of what makes most people bloat. Spelt actually contains more protein than most modern wheat varieties. I am also not quite sure, though this young baker is very charming, what he has learnt during his apprenticeship. Who doesn’t know (that has baked bread before) that wholemeal doesn’t give you a good rise?! Who, who has worked with sourdough before (and he says that his starter came from this Irishman his grandfather worked with) works his dough that aggressively or doesn’t know rising times?! And sorry his shaping technique judging from the failure loaves is really bad.
Yes, your recollection is correct. Spelt does contain more protein than modern wheat. This is primarily because spelt has not been adulterated by breeding and it still stands as tall as evolution has made it for the perfect balance between stalks and roots. A short plant develops shorter roots as it does not require deep roots to keep itself balanced and with shorter roots comes lesser nutrient availability. Spelt has deep roots and it gets more nutrients further down where the roots of modern wheat can't reach. Thanks to these extra nutrients, spelt is more nutritious and it can build more protein to put into its seeds. However, more protein does not automatically mean stronger flour. Modern wheat has been selected first unintentionally, and later intentionally for strength, so even though it has less protein, its gluten network is stronger than that of spelt. You can easily make up for this by adding some fibre, either from the bran of the spelt itself, or using a tiny bit of fleawort. The fibres are highly water absorbing and when they absorb water they swell and form a sticky gel that contributes to the strength of the dough as a secondary network in addition to the primary gluten network. Spelt dough shouldn't be kneaded either, there is the danger to overknead it even by hand. Stretch and fold should be used instead. And ideally one should add a water roux to the dough as spelt bread has a tendency to dry out faster, so it needs some water reservoir. Spelt is exactly the kind of flour that doesn't respond well to modern baking methods, but it is well suited for traditional techniques, such as high hydration, no kneading, long dough rests, long fermentation with sourdough.
@8:00 The suggestion of using granite is a very bad one, just wondering if the woman using it realises that granite has low level radiation... For those of you thinking of using it, feel free to use a gygermeter and see how radio active the stones are, and thereby how radio active your food becomes...
Is the harmonica a traditional British instrument. This sounds so cliche American to me but maybe that's because I'm ignorant of the fact that the harmonica came from England? However I consume mostly British content and have never heard the harmonica before.
I also read that salt kills any undesirable bacteria yet allows the right bacteria to digest the phyto-something I think it was called ..the hard to digest layer of the wheat.
I like his search for the best ingredients but great ingredients can't overcome terrible technique. You NEVER knead sourdough bread the way he did.... you just mix the ingredients and then perform gentle stretch and folds, seperated by at least half an hour. Then do bulk fermentation followed by shaping to provide surface tension. Lastly, you must mist water on your loaf at the beginning of the bake. This allows the bread to have oven spring.
I bake bread once a week, alternating between sourdough and regular tin loaf. I stopped watching the video after the introduction because sliced bread in supermarkets actually has its place and scientists have shown that they are not as bad for you as people say. I just feel this is a bit self-righteous for me personally.
There are more types of bread the sourdough, which seems to be the latest trendy thing, I make Irish soda and plain white loaves otherwise known as sandwich bread, but have no interest in sourdough with such a hard crust, this programme should have been called in search of the perfect sourdough
It's all about taste. Everybody knows the plain white yeasted breads which you can buy everywhere you go. Just see it as a nice broadcast about bread and this bakker uses sourdough, something to talk about. Nothing more, nothing less. :)
"the latest trendy thing" Lol. It's the oldest form of leavened bread- by far. The stuff you're taking about is the new stuff. It was all sourdough until relatively recently
His first couple of attempts he made a disaster on purpose....no master baker would make loaves like those...a child could make a better loaf...hey an of course you shouldn't be using tap water full of chlorine...why not just save us all time and make the fucking loaf you're planning to make at the start.,,....4 min video...done
A lot of comments here don't remember that 10 years ago Tartine Bread was just getting popular. You had a much more varied sourdough baking environment back then. Nowadays you have bakers all over the world trying to be their own provincial Tartine, with the same French baking techniques Chad Robertson popularized. This guy in the video was literally going on trial and error, using the techniques he was taught. In the end he gets a really nice spelt sourdough. Who us of could get there without CZcams tutorials?
I did. About 20 years ago I came from Germany to the Uk and thought the bread was tasteless and horrid. So I did my own research. Though I baked sourdough before, different flour, water and ovens threw me off at first. BUT even without what’s available on information now I would say I am making decent sourdough bread ever 3-4 days for 20 odd years now!
Whole wheat Sourdough Starter and Spelt is bound to make the King of Loaves....Excellent video, so satisfying
Lovely story about a lovely bread.
The trouble with this artisanal bread is that when I was young this was what you got from the local bakers ( we had four in the small town in a Devon where I grew up) and it was just bread and it cost bread prices. Now they stick organic or hand made on it and charge a small fortune! Same stuff that once was for everyone!
That's a very very long time ago if we talk sourdough bread.
Oh man, now I want a grilled cheese sandwich so BAD!!😁
Nicely done!
This is so great! I love it !
Excellent!
Strange. Either he is purposely failing on the first two loafs or he doesn't know how to make a basic sourdough loaf. Why is he so violently kneading all the air out of the dough and skips shaping? No wonder they turn out flat and dense!
I thought so too. When he measured the temperature of the wood oven being 240 Celsius I was like “hm seems a little low to me. Won’t get a good ovenspring especially with a high hydration”.
As a bread maker I found this quite interesting and fun to watch. It's concise and focused well. Enjoy!
A very interesting documentary thank you for sharing it with us.
Proper Job!
Enjoyed watching your documentary. Wish I could taste your final loaf! But guess it would be a little over 5 years old by now. ;-)
This is the best documentary I have seen about bread ever. Lovely guy, dreamy too ;)
Virile, in fact
@@MayaJagger wot does that mean
@@Kai-ts1cn Sex drive innit
Toasted for breakfast with butter and marmalade would be fine for me. A lot of energy in that bread.
Great lesson. Thank you. Is it possible to freeze baked baguette like you suggested for sourdough
That sort of window to the sea at 0:41:57 is so beautiful. It's somewhere in Cornwall I guess, I wonder if anybody would be able to tell the exact spot.
product placement Brot to the next level
If somebody, anybody knows the outro track name @57:15 I'd be very grateful for the information. Probably Stuart Gordon on violin, may he rest in peace...I havent come across this track though with any searching.
Try a little spelt..try a little flax seed .....you are an artist thank you Chef.....merci, ana maria
Please send me some immediately, your bread looks magnificent. I can almost smell it.
No, the Romans did not grow spelt. The Romans grew emmer. In Roman times, spelt was called the gaulish wheat because it was grown by the gauls.
Nothing beats a sourdough boule.
Though this is a very nice documentary but as a baker I am appalled as to how much misinformation is in it: spelt is not very very rare just more expensive as it doesn’t yield as much as modern wheat. It also doesn’t bloat less as the FODMAPS in it are just about the same as you find in modern wheat varieties. It is actually the dough proofing that gets rid of what makes most people bloat. Spelt actually contains more protein than most modern wheat varieties. I am also not quite sure, though this young baker is very charming, what he has learnt during his apprenticeship. Who doesn’t know (that has baked bread before) that wholemeal doesn’t give you a good rise?! Who, who has worked with sourdough before (and he says that his starter came from this Irishman his grandfather worked with) works his dough that aggressively or doesn’t know rising times?! And sorry his shaping technique judging from the failure loaves is really bad.
Yes, your recollection is correct. Spelt does contain more protein than modern wheat. This is primarily because spelt has not been adulterated by breeding and it still stands as tall as evolution has made it for the perfect balance between stalks and roots. A short plant develops shorter roots as it does not require deep roots to keep itself balanced and with shorter roots comes lesser nutrient availability. Spelt has deep roots and it gets more nutrients further down where the roots of modern wheat can't reach. Thanks to these extra nutrients, spelt is more nutritious and it can build more protein to put into its seeds.
However, more protein does not automatically mean stronger flour. Modern wheat has been selected first unintentionally, and later intentionally for strength, so even though it has less protein, its gluten network is stronger than that of spelt. You can easily make up for this by adding some fibre, either from the bran of the spelt itself, or using a tiny bit of fleawort. The fibres are highly water absorbing and when they absorb water they swell and form a sticky gel that contributes to the strength of the dough as a secondary network in addition to the primary gluten network. Spelt dough shouldn't be kneaded either, there is the danger to overknead it even by hand. Stretch and fold should be used instead. And ideally one should add a water roux to the dough as spelt bread has a tendency to dry out faster, so it needs some water reservoir.
Spelt is exactly the kind of flour that doesn't respond well to modern baking methods, but it is well suited for traditional techniques, such as high hydration, no kneading, long dough rests, long fermentation with sourdough.
Who in Texas wants to open a bakery like this with me?
@8:00 The suggestion of using granite is a very bad one, just wondering if the woman using it realises that granite has low level radiation... For those of you thinking of using it, feel free to use a gygermeter and see how radio active the stones are, and thereby how radio active your food becomes...
2:46 me too! At 16 I also started an apprenticeship to become a masterb...sorry 🥴
Is the harmonica a traditional British instrument. This sounds so cliche American to me but maybe that's because I'm ignorant of the fact that the harmonica came from England? However I consume mostly British content and have never heard the harmonica before.
Three thing your body Must have, water, sir and salt... remember that when some doctor says, cut the Salt..cut out table salt..but not real salt !
TL;DW: The best loaf is essentially a spelt sourdough.
Samplers don't seem to know how bread is actually made.
There is bread from the philippines called monay..
Cool story dude
Wouldn't the salt inhibit the growth of the yeast, as salt is a preservative ?
scarlet poppyfield Salt slows the rise, too much salt will kill the yeast.
I also read that salt kills any undesirable bacteria yet allows the right bacteria to digest the phyto-something I think it was called ..the hard to digest layer of the wheat.
Unsalted bread is pretty gross
25:03 my iPhone has that emoji
BeeRich33 yeah thought the same 😉
48:18 Tom should've used BreadEx.
I like his search for the best ingredients but great ingredients can't overcome terrible technique. You NEVER knead sourdough bread the way he did.... you just mix the ingredients and then perform gentle stretch and folds, seperated by at least half an hour. Then do bulk fermentation followed by shaping to provide surface tension. Lastly, you must mist water on your loaf at the beginning of the bake. This allows the bread to have oven spring.
I bake bread once a week, alternating between sourdough and regular tin loaf. I stopped watching the video after the introduction because sliced bread in supermarkets actually has its place and scientists have shown that they are not as bad for you as people say. I just feel this is a bit self-righteous for me personally.
I thought his loaf looked fantastic
A sourdough challah??
Ah Spelt, a far better loaf but warter? Oh no use whey - I do, mkaes all the difference!
So this was very interesting ... but quinoa pronounced keen-oh-uh? Seriously?
Guy lacked technique, but at least he did his best.
Rubber to rock.
There are more types of bread the sourdough, which seems to be the latest trendy thing, I make Irish soda and plain white loaves otherwise known as sandwich bread, but have no interest in sourdough with such a hard crust, this programme should have been called in search of the perfect sourdough
It's all about taste. Everybody knows the plain white yeasted breads which you can buy everywhere you go. Just see it as a nice broadcast about bread and this bakker uses sourdough, something to talk about. Nothing more, nothing less. :)
"the latest trendy thing"
Lol. It's the oldest form of leavened bread- by far. The stuff you're taking about is the new stuff. It was all sourdough until relatively recently
There are many types of bread. Why should brioche be more perfect than focaccia? It would be boring to always eat the same loaf.
I love the music from UK...but when it comes to baking bread,you are miles behind Germany....sorry.
a Dog must be holly as well.He forms the same spiral......
No one has time to cook food their to busy watching cooking programs or eastenders!
The cooking program side is very true to me
Tamiko Natsu I watch a lot of cooking programs, i wouldn't have found out about frying pan pizza from the Pizza Pilgrims otherwise.
Bet this guy stinks of yeast lol!
25:37 💩
Great bread but Christ get rid of the harmonica
I'm listening for background. Sounds like a cajun documentary instead of England
so enjoy bread and enjoy heaven of earth because we will make to the real heaven with god help and mercy
His first couple of attempts he made a disaster on purpose....no master baker would make loaves like those...a child could make a better loaf...hey an of course you shouldn't be using tap water full of chlorine...why not just save us all time and make the fucking loaf you're planning to make at the start.,,....4 min video...done
Best bread? to who's standards or culture.
Bolsheviks Broadcasting Corporation