The Magic Of Bread Making

red takes time and patience and thingssometimes go wrong but that such abeautiful product in such a beautifulcrisis what I like about this red youcan create when it breaks in your mindit’s just about the feeling you know hasits own like it has its own way ofreacting like trying to get this doughthat’s massive it always feels to melike I’m teaming up dude being French Iguess we we have bread at every mealbread has always been around and we dothings here in the very traditional wayso when we mix my hand we’re gonna startmixing the levant to the water and breakit down then they’re gonna incorporateall the ingredients the gluten gonnastart to try to get access to the waterlike string that come together andattach to each other when you pull thedough it’s like a pudding back I used towork in a bank I was getting older andtired of working in a bank and nothaving fun anymoreI needed to do something with my handsso dramatically different from being abanker I feel that being a baker is agreat job and crafts to be able to workwith your hand and to feed the people ofa community I find it very therapeuticto shape and bread it’s a great feelingis the best feeling ever because you arein your worldyou have to do two very relaxedenvironment baking is mostly waiting forthe dough to be ready take two to threedays all together but most of the timenothing happens a lot of time you justwait time is probably the biggestingredient in the breads and that’s whybeing a small bakery matters because wehave time all this time that you addedthe process adds a lot of dimension toour loaf of bread because of the yeastand the sorrow is something that’smoving and that does what it wants basedon how hot or cold is the room how it’smixed that makes it very challenging butvery rewarding the better you get yourhands learn how to play with the doughand how to shape it and to make it dowhat you want it to do you want thedough to be like a nice pillow or whenit’s fluffy and then you play with itand you see how it turns outgive me what’s Rickey’s and you need tobe careful when it works fine is veryenjoyable when it doesn’t is not thatenjoyable bread takes time and patienceand things sometimes go wrong but that’ssuch a beautiful product and such abeautiful craftthe best feeling ever to be able toproduce something that you brought offI’m sure that’s why everybody in thekitchen goes to work every day when Iwas at school I remember that we producebread every day and it would bring breadto people being your doctor or being newfriends and people get very excitedthrough the centuries has always beensomething very important for the countryyou look back in France you would havepeople who would go to the oven at theend of the village and it would all bakeusually once a week their bread in thecommunal oven and that’s where thescoring is coming from the scoring comesfrom I think he’s here for a reasonbecause it allowed the bread to expandto get to get nicer and to get morevolume because you create from weaknessin the crust but back then the scoringwas only a way for the home baker tosign his loaf so that weight comes outof the oven you can see which one iseasypeople see just some bread as somethings that’s gonna keep in a bag fortwo weeks that is super white that hasno crust and that has little favorwhen I sit the other way when the crustis super dark you get a lot of flavor tothe crest you want this like nice sugarthat caramelized on the outside of thebread you want some sound you can hearit cracking that makes up the crust isnice it’s very fluffy inside and you getall this bubble from fragmentation Ilike it with cheese obviously I like itwith butter it’s very enjoyable I thinkwe care a lot and that shows in theproduct and you’ve learned so much andit makes you very humbleI mean it’s a very good balanced mealtissue under telemetry to gluten[Music]which was a very tough experience likephysically and mentally to be able toopen the bakery here so I give it like3:30 we come here we start at 4 a.m. andfor many reasons I think it’s my homebecause that way I work and at 12 havemost of my days it’s tough right touchthe door does whatever it wants to dosome days it’s heavy we carry a lot ofdough around standing all the time likein any kitchen our recipes and theformula but then it takes a lot ofpractice and experience to be able toconsistently produce the bread if youfill a recipe and for a good cake andyou’ve got good technical skills youshould be okay for Brad if you don’tknow what you’re doing the bread gonnaeat you back it’s a lot but it’s veryrewarding because nothing is thissomething magical in the way that peoplereact to bread we did a baby shower andthe baby got born and now he’s 2 yearsold and we still in contact we seepeople getting married we see peoplecoming to neighborhood and growing withus and leaving the neighborhood so itbecomes I mean this is my social lifebecause I my customers I think there arevery few job like that[Music]when I’m making vodka all I hear is jazzyou know in jazz there’s a lot ofimprovisation but within thatimprovisation there’s a set form our BobGodot is a hybrid between a bread and apastry so it has eggs in it it has somebutter it’s pretty rich it has Easton itso it’s like a wild beast you know asits own like it has its own way of kindof reacting you know it’s like trying toget this dough that’s massive you knowand it’s like wild it always feels to melike I’m teeming of these I grew up inIsrael and in Israel it’s basically astandard you have to have chocolatevodka all the time it’s a beautiful playon traditional Eastern European dessertand what we did is basically created awhole new hybrid of it so we laminatethe pastry which means engulfing butterwith in the doughgiving it a series of folds and I lovebutter there’s nothing in you know Ilove but I just you know I adore it Idream about layers like this is what Idolive once had a dream that I was inbetween the layers but I don’t know justdo me I don’t know in my past I wasdoing things that were not even relatedto food I was a soldier and one day onceI got out I said this is not the life Iwant to live and I discovered a a recipejust a very standard recipe in an oldcookbook it was this old olive loafhonestly it came out really bad when Imade it but I didn’t know it for me itwas the best bread I ever madeand I remember becoming obsessed with itit was just my life at that moment and Iknew it and it hit me you know very veryearly that this is what I want to do andI’ve been making vodka for four years ofmy life every day almost and every dayhas been differentJulieta is a great team name here and Iyou know we’ve been making about the fora while now making boxes like events weknow each other without even having totalk[Music][Music]vodka was was pretty much more of aSaturday thing for us we used to wake upearly and try to like slice up yourvodka pieces before my parents woke upit’s all about stealing food for me Idon’t know what’s going on but um youmake thousands about this throughout thedayvodka is great all day long even if youbuy it and you have it the next thingyou’d still have a lot of joy out of itbut um when it’s just the righttemperature just cooling down from theoven it’s still a little moist insideyou have a syrup that’s still juststarting to so basically in case allthat moisture all of these are allRoma’s and all these flavors areenhanced at that certain times and thenwe try not to eat themI usually failI really adore making about good is mylife but when I when I watched Jeremymake I like you know he takes Paolomaking to a whole new level a greatgreat to make a his develop because whatI like about my job is to be creativeactually decided to make bread when Iwas 14 years old because I went to do -this – in France and I really liked tomake bread and I’m very interestingabout itso then I went to school for that and itsince is 8 I never stopped it’s justabout the feeling you know when you haveto fill the dough has to be supervisedyou won’t be able to make your finalshape when you poke the dog you have tospring back a little bit every day tryto wake up at 2:30 a.m. get on the trainget the apron on pick some bread andthen I started it when you love your jobyou can I make it very like easier torun your day because if you don’t likeyou know- do not going to be that easy every dayI’m really proud to make definitely thechallah what I like that destroyed isyou can create whatever it’s in yourmindthe her shoe is a little bit sweet buthe goes with everything and I like toeat a lot with the honey like a sharingbread this remind me when I was in myfamily I’ve admitted you know then wejust take a piece of bread para you knowI grew up having Paula on our dinnertable every Friday the challah was likethis centerpiece thing and we mean likemy younger brother we always try to likepick at the challah before dinner startevery Friday night we used to eat theentire column we were done after that sowe just ate the highlight and amuletthey were very very angry very angry[Music]I used to work in a bank I was a soldierI was getting older and tired one dayonce I got out I said this is anotherlife I want to live I needed to dosomething with my hands inside him tomake bread and I was 14 years oldbread has always been around and heneeds to tell his storyso it’s like a wild beast you know asits own life that makes it verychallenging but very rewardingI really adore making vodka is my lifewhen you love your job can I make iteasier to run your day is the bestfeeling ever to produce something ratherthis is what I want to do one Baker canseem thousands of people[Music][Applause][Music][Applause]again my name is a diabetic my name isJess Raquel[Music]and I did bread[Music]you