I am a bakery from South. Korea. I read his book 'Bon pain'. He is a legend baker. Thank you for this precious video of him. I always wanted to watch him baking.
Legend. Perfecto. Thank u so much for this rare video!!!! Learnt so much! & Now I finally know why DonQ bread is different…. He must have taught them some great skills….
Hola!! Soy una fanática de la masa madre y de tus vídeos! He aprendido tanto del pan viéndolos!! Gracias por compartirlo.. Leticia desde Córdoba, Argentina.
For those in the United States who would like to try this recipe, it might be helpful to know that if you don't want to spend a lot of money on imported Lys D'Or flour, you can still make a decent version of Pain Rustique with American flour. But keep in mind that Lys D'Or is a highly refined flour of average strength, at 10.7% protein and .45% ash. In the above recipe, master Nihei uses an 80% hydration, resulting in a very slack dough which requires lots of flour and careful handling. A typical American bread flour would be a bit strong for this recipe and might require more water. Even an ordinary all-purpose flour in the U.S., at something closer to 11.5% protein, is stronger than Lys D'Or and will absorb more water. Another thing to keep in mind is that even using the typical methods for introducing steam or water vapor into a home oven, you will not be able to replicate the results of a commercial oven. Pain Rustique is not the sort of bread that can be baked in a Dutch oven. Watanabe does not give oven temperatures or times. A good starting point for loaves of this size would be 450° F. on a well pre-heated baking stone. Although professor Calvel created this recipe to avoid the price controls imposed by the French government on baguettes, (a case of socialism spurring innovation), it really isn't all that unique. In fact, it resembles ciabatta in terms of its hydration and the lack of shaping.
As I was watching his method, I thought, Oh this is essentially how I made ciabatta while I was the in house baker for a restaurant. I typically used AP flour for that recipe, as well, or part AP/part bread flour. Steam was my biggest issue- I was using standard, still restaurant ovens, so I experimented with preheating trays and spray bottles , which worked the best. I really cranked those ovens to the max! Thank you for posting this - very inspiring.😊
@@sallyhu5028 A ciabatta is very similar, just a bit flatter and shaped like a slipper as the name suggests. I suggest you try the Pain Rustique as in the video. The dough is quite wet and tricky to work with. Here's a scaled down version, adapted for home baking: Pain Rustique
• 500 g Bread Flour • 1 g instant yeast (about ¼ tsp.) • 9 g salt • 50 g water • 350 g water 80% Hydration Procedure: 1. Measure out the flour into a large mixing bowl. 2. Dissolve the salt in the 50 g of water. 3. Dissolve the instant yeast in the remaining water. 4. Add the liquid ingredients to the flour. Mix by hand until fully hydrated and at the “pick up” stage (see video). Dough should be about 75° F. 5. Cover and rest for 1 hour. 6. Do one stretch/fold on a well floured board. Transfer to an oiled, covered container and refrigerate overnight. 7. Next day, remove from the fridge. Dump the dough onto a floured surface and do a stretch/fold. Return to the covered container. 8. When the dough temp reaches 60° F., about 1-1.25 hours, do another fold as before. 9. Do a third such fold after 30-40 minutes. 10. Rest 30-40 minutes and turn out onto a well floured surface. Pre-heat the oven to 450° F. Gently stretch the dough out into a rectangle. Cut into two rectangular pieces. Flour well. Place on a sheet of parchment, cover with a cloth and let proof for 30-40 minutes. 11. Transfer the dough, still on the parchment, to a pizza peel or the back of a large baking sheet. Do not score. Bake with steam 10 minutes. Turn the heat to 445°, vent some steam and continue baking for another 25m.
@man0sticks Thank you! Over and over. I am overwhelmed by your generosity. Thank you for taking the time not only to respond but to share your recipe! For me, the most challenging part about working with high hydration baguette is the rolling out phase. So working with a high hydration artisan bread is a welcome change. I can hardly wait to give this a go! Thank you again! 🙏🏻
I've been enjoying your videos. I love artisan bread, and it's a pleasure to watch skilled bakers at work. As someone who also makes home-made bread, it was interesting and informative to see a demonstration of methods, complete with a explanation both from the baker and detailed show notes. I look forward to trying this recipe myself.
Although this recipe uses commercial yeast instead of a natural levain, there are numerous sources on TH-cam for instructions on how to create your own sourdough starter, lievito madre, or whatever the French call it. But the easiest way is to get some from a friend who already has a starter. Starters need to be fed on a regular basis so most home bakers, who don't bake every day, end up discarding excess starter every time they feed. You could use someone else's discard to create your own starter. Just feed it, like a stray cat, and it will be yours.
お金払って講義聞くぐらいの貴重なお話ありがとうございます。
I am a bakery from South. Korea. I read his book 'Bon pain'. He is a legend baker. Thank you for this precious video of him. I always wanted to watch him baking.
貴重なお話、映像をありがとうございます
出来上がりの画像から美味しさが伝わってきます
👏👏🎏🎏🎏
Legend. Perfecto.
Thank u so much for this rare video!!!! Learnt so much! & Now I finally know why DonQ bread is different…. He must have taught them some great skills….
이렇게 귀한 영상 올려주셔서 너무 감사드립니다.. ほんとうに、ありがとうございます
何にも入ってない事はない。夢と希望が詰まっている！感動します。
名言ですよね。
Your channel is a gold mine - thank you so much for sharing all these stories to us !! You are making us travel through your videos
貴重な動画と詳しい解説、ありがとうございます！感動です。
It's amazing to me how generous he is with the information. Everything is so clear, especially with the great camera work :-). Thank you for this!
안녕하세요
자세한 설명 잘 보았고요
앞으로 좋은 제빵 기술 많이 올려 주세요
그리고 항상 건강 하세요
Compliments! Thank you!
素晴らしい！
Fascinating! I absolutely love your channel. Thank you!
Hola!! Soy una fanática de la masa madre y de tus vídeos! He aprendido tanto del pan viéndolos!! Gracias por compartirlo.. Leticia desde Córdoba, Argentina.
Amazing
For those in the United States who would like to try this recipe, it might be helpful to know that if you don't want to spend a lot of money on imported Lys D'Or flour, you can still make a decent version of Pain Rustique with American flour. But keep in mind that Lys D'Or is a highly refined flour of average strength, at 10.7% protein and .45% ash. In the above recipe, master Nihei uses an 80% hydration, resulting in a very slack dough which requires lots of flour and careful handling. A typical American bread flour would be a bit strong for this recipe and might require more water. Even an ordinary all-purpose flour in the U.S., at something closer to 11.5% protein, is stronger than Lys D'Or and will absorb more water. Another thing to keep in mind is that even using the typical methods for introducing steam or water vapor into a home oven, you will not be able to replicate the results of a commercial oven. Pain Rustique is not the sort of bread that can be baked in a Dutch oven. Watanabe does not give oven temperatures or times. A good starting point for loaves of this size would be 450° F. on a well pre-heated baking stone. Although professor Calvel created this recipe to avoid the price controls imposed by the French government on baguettes, (a case of socialism spurring innovation), it really isn't all that unique. In fact, it resembles ciabatta in terms of its hydration and the lack of shaping.
As I was watching his method, I thought, Oh this is essentially how I made ciabatta while I was the in house baker for a restaurant. I typically used AP flour for that recipe, as well, or part AP/part bread flour. Steam was my biggest issue- I was using standard, still restaurant ovens, so I experimented with preheating trays and spray bottles , which worked the best. I really cranked those ovens to the max! Thank you for posting this - very inspiring.😊
@@kirbyesque Hi! Do you have a ciabatta recipe for the home baker that you could recommend or share? Thank you.
@@sallyhu5028 A ciabatta is very similar, just a bit flatter and shaped like a slipper as the name suggests. I suggest you try the Pain Rustique as in the video. The dough is quite wet and tricky to work with. Here's a scaled down version, adapted for home baking:
Pain Rustique
• 500 g Bread Flour
• 1 g instant yeast (about ¼ tsp.)
• 9 g salt
• 50 g water
• 350 g water
80% Hydration
Procedure:
1. Measure out the flour into a large mixing bowl.
2. Dissolve the salt in the 50 g of water.
3. Dissolve the instant yeast in the remaining water.
4. Add the liquid ingredients to the flour. Mix by hand until fully hydrated and at the “pick up” stage (see video). Dough should be about 75° F.
5. Cover and rest for 1 hour.
6. Do one stretch/fold on a well floured board. Transfer to an oiled, covered container and refrigerate overnight.
7. Next day, remove from the fridge. Dump the dough onto a floured surface and do a stretch/fold. Return to the covered container.
8. When the dough temp reaches 60° F., about 1-1.25 hours, do another fold as before.
9. Do a third such fold after 30-40 minutes.
10. Rest 30-40 minutes and turn out onto a well floured surface. Pre-heat the oven to 450° F. Gently stretch the dough out into a rectangle. Cut into two rectangular pieces. Flour well. Place on a sheet of parchment, cover with a cloth and let proof for 30-40 minutes.
11. Transfer the dough, still on the parchment, to a pizza peel or the back of a large baking sheet. Do not score. Bake with steam 10 minutes. Turn the heat to 445°, vent some steam and continue baking for another 25m.
@man0sticks Thank you! Over and over.
I am overwhelmed by your generosity. Thank you for taking the time not only to respond but to share your recipe!
For me, the most challenging part about working with high hydration baguette is the rolling out phase. So working with a high hydration artisan bread is a welcome change.
I can hardly wait to give this a go! Thank you again! 🙏🏻
Wonderful recipe for this bread that looks so delicious!
This was absolutely wonderful to watch! Thank you!!
I've been enjoying your videos. I love artisan bread, and it's a pleasure to watch skilled bakers at work. As someone who also makes home-made bread, it was interesting and informative to see a demonstration of methods, complete with a explanation both from the baker and detailed show notes. I look forward to trying this recipe myself.
Thanks so much! Please try it!
仁瓶先生は私が尊敬してる方です。是非、また動画お願い致します。
很精彩
Отлично ,а вкус !
Wow beautiful 😍
こんにちは、二瓶さんを久しぶりに拝見しました。
凄い・・・
Parabéns!
Would love to try pain rustique! If this amazing baker owns a bakery in Japan?
magnificently
Спасибо за рецепт! Подскажите, евросолод - это красный или белый солод?
👏👏👏
👍
can you give the amount for 1 bread?
🙏❤👍
東の仁瓶、西の高原って言われてる時代がありました
Comment obtenir une levure naturelle réussie
Although this recipe uses commercial yeast instead of a natural levain, there are numerous sources on TH-cam for instructions on how to create your own sourdough starter, lievito madre, or whatever the French call it. But the easiest way is to get some from a friend who already has a starter. Starters need to be fed on a regular basis so most home bakers, who don't bake every day, end up discarding excess starter every time they feed. You could use someone else's discard to create your own starter. Just feed it, like a stray cat, and it will be yours.
هل يمكن عجنه بالعجانه الكهربائية
心から、ご冥福をお祈りします...
Lindos pães. Delícias 😋
仁瓶利夫
二瓶は亡くなった。ご冥福をお祈りします
pain rustiques are just Frenchified ciabatta. Change my mind.