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bread, coffee and tidbits

The best baguette in France 2009 is…

with 12 comments

…not hand-shaped ;-)

Written by theinversecook

1 December 2009 at 01:46

Posted in Bao, Bread, Brot, food, pain, pane, people

12 Responses

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  1. Sacrilege! :-P

    Gusete

    1 December 2009 at 12:43

    • :-D

      theinversecook

      1 December 2009 at 17:41

  2. Great find, Nils! Thank you. I’d like to be a copycat and post the video on my French blog. Is that okay?

    MC

    1 December 2009 at 16:41

    • Of course it’s okay. It’s not my video.

      This one is rather cool too.
      *Judge opens up a baguette with slightly tight crumb*
      “Ayayay”

      Priceless .-)

      theinversecook

      1 December 2009 at 17:41

  3. Thanks, Nils, I looved the second one. Steven Kaplan is quite a character…

    mc222

    1 December 2009 at 18:14

    • Yes, always engaged in rather heated debates about bread it seems (with the 2008 winner in this video, I take it).

      theinversecook

      1 December 2009 at 19:00

  4. I have to say that I too was scandalized, but the machine is pretty awesome, and it is hand couche’d, so it’s not all bad.

    Speaking of Steven Kaplan, I’m currently reading his book, “Good Bread is Back”, and it is quite awesome.

    misterrios

    5 December 2009 at 21:31

    • I thought so too, that machine does not seem to do the worst job. If I had a bakery I would shamelessly use all machinery I could get ahold of, but especially those nifty dough sheeters for making croissant dough!

      theinversecook

      6 December 2009 at 03:38

  5. Hand shaping is great, but the shift of a baker is torture on the back, the brain etc…anything that helps is good!

    Couldn’t see the second video with Kaplan, drag!

    Jeremy

    6 December 2009 at 04:39

    • Quite a character, that Steven Kaplan and his French seems to be perfect too.

      theinversecook

      7 December 2009 at 01:28

  6. weißt Du was er da noch an den Teig schüttet? Sieht so klebrig aus…

    baeckersuepke

    6 December 2009 at 21:35

    • Ich tippe auf flüssigen Weizensauerteig, da ein Baguette de tradition ja nur aus den vier Grundzutaten Mehl, Wasser, Salz und Hefe gemacht wird. Es könnte auch eine komplett andere Art von Vorteig sein, der Pariser Bäcker Eric Kayser hat ja auch ein Patent auf eine Maschine, den Fermento-Levain, die anscheinend pumpbaren Weizensauerteig bereitstellt, scheint also sehr beliebt zu sein in Frankreich.

      theinversecook

      7 December 2009 at 01:31


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