Legendary Alpine bakery with wood fired oven | Sourdough bread making in France
1.1 میلیون بار بازدید -
2 سال پیش
-
La Boulangerie SavoyardeThe owner of
La Boulangerie Savoyarde
The owner of 'Tartine Bakery', Chad Robertson worked in this bakery before he started his own bakery. They have made bread with organic wheat and ingredients in a stone oven since 1976.
The bakery uses about 1,000 tons of wheat in one year and wholesale to organic supermarkets and restaurants, mainly in Eastern France.
In France, the additional 0.25% yeast is allowed to even bread called natural leaven bread (pain au levain), and there is no obligation to label it. However, this bakery does not add yeast at all, so this bread is called pain au levain naturel.
Official website:
https://www.laboulangeriesavoyarde.fr/
Address:
La Boulangerie Savoyarde – Chef Lieu – 73 630 Ecole en Bauges
Shoot & Edit : Reiya Watanabe
------------
chapter
------------
0:00 introduction
0:30 bread making
2:46 underground repository of flour
3:40 bread making
4:35 cultivating leaven
5:25 baking
12:20 a miller coming
-------------------------
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朝3時半から、たった1人で２０種類以上のパンを製造！ 自家培養酵母パン屋オぷスト
[Music]
https://artlist.io/
#sourdough
#tartine
#bakery
The owner of 'Tartine Bakery', Chad Robertson worked in this bakery before he started his own bakery. They have made bread with organic wheat and ingredients in a stone oven since 1976.
The bakery uses about 1,000 tons of wheat in one year and wholesale to organic supermarkets and restaurants, mainly in Eastern France.
In France, the additional 0.25% yeast is allowed to even bread called natural leaven bread (pain au levain), and there is no obligation to label it. However, this bakery does not add yeast at all, so this bread is called pain au levain naturel.
Official website:
https://www.laboulangeriesavoyarde.fr/
Address:
La Boulangerie Savoyarde – Chef Lieu – 73 630 Ecole en Bauges
Shoot & Edit : Reiya Watanabe
------------
chapter
------------
0:00 introduction
0:30 bread making
2:46 underground repository of flour
3:40 bread making
4:35 cultivating leaven
5:25 baking
12:20 a miller coming
-------------------------
Related Videos
-------------------------
If you like the video, please do [Like & Subscribe]!
https://cutt.ly/pJMVuwv
Please watch other videos!
Wine bakers in pursuit of fermentation | Sourdough bread making in France, Paris
Wine bakers in pursuit of fermentatio...
the century-old wood fired oven in a beautiful village | Sourdough bread making in France
The century-old wood fired oven in a ...
Organic bread and pastry factory | Sourdough bread making in France
Organic bread and pastry factory | So...
Women bakers with beautiful handwork | Sourdough bread making in France
NO Weighing and NO Shaping but so Tas...
The pioneering bakery that spread sourdough bread culture in Japan
The pioneering bakery that spread sou...
Baking with a Stone Oven | Opening day after renovation of a Japanese bakery | Episode.4
Baking bread with a wood fired Oven |...
Hundreds of bread baked by just one person | Sourdough bread making in Japan
Hundreds of bread baked by just one p...
60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan
60 kinds of bread from 5 different na...
A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan
朝3時半から、たった1人で２０種類以上のパンを製造！ 自家培養酵母パン屋オぷスト
[Music]
https://artlist.io/
#sourdough
#tartine
#bakery
2 سال پیش
در تاریخ 1400/12/02 منتشر شده
است.
1,122,018
بـار بازدید شده