The Woodhouse Loaf

This videos follows the process of making the Woodhouse loaf from scratch to finish.
The white stuff you see at the beginning are Milk Kefir grains, I use them to sour milk for 24hours, which I then use to make a sourdough starter. This starter ferments for 24hours and is then used to leaven the main dough. The dough spends 5hrs in bulk fermentation, then is shaped and kept for 24 more hours in a cold room. It's finally baked for 75minutes. Et voilà!

[@VulcanTrekkie45]

Honestly Vincent, you need to get your own show on the Food Network or something. These videos are awesome.

[@jessicasalazar1985]

I have the same opinion👌

[@chemicalrecoveryfellowship1721]

No question about it. Have you submitted videos to anyone or been approached by anyone in the industry?

[@DJANDRESSX]

I agree!!!

[@luciafelan5633]

Vincent is the best baker and showman of all time. Keep the videos coming!😳

[@loupetron]

Awesome! I love watching "making of " videos like this. Fascinating and it gives new appreciation to the hard work bakers do!

[@DocDougher3]

Not only is Vincent a movie star, he is an excellent script writer, producer, photographer, post production manager, and sound editor. Captures all the essentials, compact, clean cuts, well paced. Well done.
I think somebody mistook what I think was rye flour for yeast. Looks like about 10% of the total flour.

[@rockoman]

Vincent it is amazing to watch you work. You are such and artist!

[@cassandragallegos6109]

Love to see more videos Vincent!!!!

[@lidyaocta2554]

Nice job vincent,,,,Greetings from indONEsia

[@leovillanueva9039]

i am watching your video most of the time, coz i'm planning to make a bakery shop business in Philippines, i love your video very informative

[@vincenttalleu]

HEllo, I can't remember the recipe for sure, I'm really bad at keeping track of recipe, I usually make them up as I go. This loaf was made using Stoneground white flour (in France we call it T80) then probably 30% starter , 2% salt and 70% water.

[@rogierodjokarijo4712]

Vincent Talleu what did you add to the milk to make the starter

[@niveshbungary1913]

Vincent Talleu
Meilleur boulangwer

[@wcoletto2009]

Espetáculo!
Fazer o fermento e o pão é uma arte!

[@alundrasrt]

Superbe vidéo!

[@marwanbenayedi4511]

Formidable

[@susique333]

I make 5 minute artisan bread and Im going to give this a shot with my milk kefir !! Thank you!

[@TheKakalosss]

nice job Vincent keep working...Greetings from Greece....

[@keeganchung]

Amazing

[@COLECCIONISTARECETAS]

i love your videos

[@luigibarbagallo5157]

meraviglioso!!!

[@susananoemialarcon2488]

Hola !Vincent ,me encanto ese pan !!! lo voy a hacer espero me salga parecido bss .

[@khawkey25]

Je SAIS que je suis folle de toi! Vraiment incroyable tout ce que tu fais...superbe.

[@TannertheJ]

You make me so god damn happy. :D

[@kaikaivulcan5751]

excellent！！！

[@nancydominguez8065]

Formidableee!!!😀🍞❤

[@semerhi]

Formidable!

[@amorenoorskitchen7732]

Yes,you're so cool

[@vacabondbeta]

when i see my students like vincent making their own videos that make me proud....hahahaha nice work dude.... anand

[@MrDutchWay]

sympa!!
je kiffe la musique aussi :)

[@paolo3546]

Vincent!!! Non ti ho più visto ne sentito......... Non sarai diventato un metalmeccanico.....🤣

[@ruddiesruddygoodpizza2158]

this is an amazing video very inspirational where did you learn the trade i have completed my lvl 1 bakery but this is craftman shift level need this recipe in my notepad with all my recipe love all your stuff you do keep on baking and hope to see 2016 videos thanks vincent true art!!!

[@Tomatoman857]

patience is a virtue!

[@goldfishie5222]

You are an amazing baker! :) and really attractive too ;)

[@stiven_dzekok1807]

Enamorado

[@Rab4Web]

It is sad this channel stopped.

[@bredk]

Formidable.

[@danyis3042]

genious

[@florina9115]

❤

[@samsouma4116]

Formidableeeeee

[@naneki1992]

yup. officially attracted to bread makers.

[@vincenttalleu]

yep

[@kimjw10]

❤👍😊

[@freezox210]

Je kiff trop ton énergie dans quelle boulangerie travaillais tu? (Le pays au moins?

[@johnjoe111]

Another great video from you - thanks. Did I spot dried yeast going in at the bulk stage? I add dried to mine too, I thought I was cheating! Do you use flour with a particular protein content? My sourdoughs are prone to collapse, not sure why but have moved to a stronger flour - and I can never get that beautiful split to open up where I slash it

[@Tomatoman857]

Now I want to know even more! C'mon...

[@ShilohNova]

I think I'm in love with you

[@vincenttalleu]

:)

[@pakworldandfood8186]

Please guide me about that machinery that is using in baking brad and other different products
With cost... Please

[@pakworldandfood8186]

Sorry bread not brad..

[@thanks377]

hi Vincent, do you do these videos yourself?

[@vanessabulintao6476]

Can you make pandesal?

[@COLECCIONISTARECETAS]

that's what you add the flour in the 0:38 second video? malt or seeds?

[@thedepthsofjoy]

Milk Kefir Grains

[@mouhpablo5186]

خير من توم وجيري

[@marvelgold11]

hey Vincent nice sour dough. what's the hydration volume over flour?

[@kianabogaert]

70 % water 30 % starter 2% salt

[@user-zj6yx9pv1f]

what are those brown grains you added? instant dry yeast?

[@kianabogaert]

No a part of the grain

[@Tomatoman857]

What's the "Woodhouse" name from?

[@adrianskibinski1594]

ADRIAN 38

[@andrealugtu9536]

Marry Me

[@LNEDaps]

Formidable