It's refreshing to see a young person who basically teaches Himself or Herself a trade like this. I'm sure there is massive amounts of planning from ordering your contents , Making the dough , baking it and delivering it. Hard work pays off !!!
Thats pure craftmanship ! just look at the skill and hardwork involved in baking that bread and we dont even realise it when we get that to eat. Good on ya Seth.....
9 років тому+46
This is why I cannot abide food health nuts who say not to eat bread (or practically anything else that tastes great). Not only is eating this kind of food a great pleasure in life, but I love supporting people like this. The guy really cares about what he is doing and I enjoy watching it. If I am 20 pounds overweight and die 10 years younger who cares? I've enjoyed my life. I wouldn't enjoy it without bread or steak or cheese or ham or booze anything like as much.
The easy thing to do is to dismiss all who encourage non-SAD (standard American diet) eating habits because of some extremists. As someone who works in hospice, it’s not the dying 10 years sooner that’s at stake as much as the quality of life during the last 15 years of life. Would you rather be mobile and independent or be living in a care facility due to stroke, or Alzheimer’s or hip injuries from a nasty fall??
just amazing! i really respect and appreciate people who take the time, effort and care to do these things. never have an issue spending that little more if needed to support people doing this.
Need any help. I wouldn’t have to build my own if I could bake with you. Excellent set up and your experience makes it look easy. You’re and inspiring person . Loved the bike in the end. Simplicity.
That' s wonderful. The oven is fantastic. The bike Delivery also adds a cery nice local aspect. I hope to see the loafs cross sections because they are looking cery nice from the outside. But I wish you could consider baking some unsifted wholegrains aswell. Best regards!
Great! A very accurate job ! The crust looks baked with steam but I've seen you only misting the loaves with a bit of water, impressive result. That's pretty much the way I'd like to bake
+Niccolo Anelli I just found this:" When I took a wood fired oven course with Alan Scott, he said that the breads will generate their own steam, so there is no need to add additional water to create the steam effect that you might need."
That is complete nonsense, Alan Scott may know how to build ovens but has obviously no clue on how to bake bread. You need steam initially so the crust will not set until later in the bake. If you do not steam at the beginning of the bake (misting or brushing will work) the crust will set too fast and you will get undersized and dense loaves or loaves that will burst in an uncontrolled manner (like at the sides). Scoring and steam are a necessity and is a way to control the initial oven spring of the bread. This does not matter so much with heavier rye breads but modern "artisan" breads where aesthetics, a crispy crust and a soft interior crumb require the application of steam in one way or another at the beginning of the bake.
Hey Scott, breads will create their own steam but at that point it will be too late (in my opinion). Think about it, the water content in the interior of bread must reach boiling point for steam, that means that the crust has likely long set. I think it may also depend on what kind of breads you are baking. Like I said, heavy rye breads don't necessarily need steam but will benefit nonetheless. Ciabatta may bake well without steam also. I do many high hydration German breads and I would not get the results I desire without some form of steam introduced at the beginning of the bake. Generally I use 100-120ml for 12-16 800gram breads so not much water but enough to get the results I need.
Errol I hear what you're saying, but I actually bake bread like this in a similar manner. he has multiple loaves of high hydration bread in a small space. There's no place for the steam to escape. You also find that this type of loaf has a much thicker crust. By the way, big fan of your namesake. Been a long time since I've watched his stuff. May need a movie night.
Roberto B.R. Da Costa Roberto, thanks for your comment. Seth was located in Bandon, Oregon (Oregon’s South Coast). He has since relocated in another part of the state and I’ve lost track of him. Bandon has lost his bread-baking skills and we sorely miss him.
aloha!! this is amazing!!.. im actually trying to do something similar here in hawaii.. on my own.. is there any way i can get in contact with seth? would love to talk with him... mahalos!! \m/
typically in a brick oven as such. The floor temp is around 500-550F, middle is some where around 600-650F, and the dome temp will be around 700F while baking. at least that's the target temps.
Love the simple business. God bless such people!!
It's refreshing to see a young person who basically teaches Himself or Herself a trade like this.
I'm sure there is massive amounts of planning from ordering your contents , Making the dough , baking it and delivering it.
Hard work pays off !!!
Keeping a sourdough starter alive is a passion in itself.
Thats pure craftmanship ! just look at the skill and hardwork involved in baking that bread and we dont even realise it when we get that to eat. Good on ya Seth.....
This is why I cannot abide food health nuts who say not to eat bread (or practically anything else that tastes great). Not only is eating this kind of food a great pleasure in life, but I love supporting people like this. The guy really cares about what he is doing and I enjoy watching it.
If I am 20 pounds overweight and die 10 years younger who cares? I've enjoyed my life. I wouldn't enjoy it without bread or steak or cheese or ham or booze anything like as much.
Greg Grimer why do they discourage bread? for carbs??? well u could always run an extra mile to work it off
The easy thing to do is to dismiss all who encourage non-SAD (standard American diet) eating habits because of some extremists. As someone who works in hospice, it’s not the dying 10 years sooner that’s at stake as much as the quality of life during the last 15 years of life. Would you rather be mobile and independent or be living in a care facility due to stroke, or Alzheimer’s or hip injuries from a nasty fall??
You can still eat all that stuff and still be healthy and skinny
just amazing!
i really respect and appreciate people who take the time, effort and care to do these things.
never have an issue spending that little more if needed to support people doing this.
I could sit there all day and eat that warm bread
What a wonderful art, you are a master Seth, congratulations!
Perfektné mňam.
good work brother. so much love that goes into the work that you choose. ... pinnacle of freshNESSSssssss
Thanks for posting this beautiful and cultural vid; I love it, as much I love bread 😉.
True craftsmanship awesome!
Great job man, labor of love
It was wonderful. Thank you.
thats bad ass that you work in your PJ’s ... you are definitely living every mans dream!
i like knowing people like you are out there...artist
Very clean and organized chef. God bless those hands
were you high?
Need any help. I wouldn’t have to build my own if I could bake with you. Excellent set up and your experience makes it look easy. You’re and inspiring person . Loved the bike in the end. Simplicity.
Wonderuful! Seth......God bless his health... From Korea
I love the smell of fresh hot bread , amazing
Great work.
Wow I love what he does
I love wood fire oven bread n sir ur loaf looks super yummy
That's dedication for you.
That' s wonderful. The oven is fantastic. The bike Delivery also adds a cery nice local aspect. I hope to see the loafs cross sections because they are looking cery nice from the outside. But I wish you could consider baking some unsifted wholegrains aswell. Best regards!
Beautiful
Man is a true artisan
Thanks for a tips, to do bread.
amazing, wanna have one
Amazing😍
Love it
Hey Seth great looking Bread. I really want to hook a light up in that oven for you dude.
Wishing you success from Sao Paulo city, Brasil.
I’d love to be the “Bread-Man”
Me too!!!
Great! A very accurate job ! The crust looks baked with steam but I've seen you only misting the loaves with a bit of water, impressive result. That's pretty much the way I'd like to bake
+Niccolo Anelli I just found this:" When I took a wood fired oven course with Alan Scott, he said that the breads will generate their own steam, so there is no need to add additional water to create the steam effect that you might need."
That is complete nonsense, Alan Scott may know how to build ovens but has obviously no clue on how to bake bread. You need steam initially so the crust will not set until later in the bake. If you do not steam at the beginning of the bake (misting or brushing will work) the crust will set too fast and you will get undersized and dense loaves or loaves that will burst in an uncontrolled manner (like at the sides). Scoring and steam are a necessity and is a way to control the initial oven spring of the bread. This does not matter so much with heavier rye breads but modern "artisan" breads where aesthetics, a crispy crust and a soft interior crumb require the application of steam in one way or another at the beginning of the bake.
Errol Flynn If you use a high-hydration recipe (baker's percentage water of 70%+), they absolutely do create their own steam.
Hey Scott, breads will create their own steam but at that point it will be too late (in my opinion). Think about it, the water content in the interior of bread must reach boiling point for steam, that means that the crust has likely long set. I think it may also depend on what kind of breads you are baking. Like I said, heavy rye breads don't necessarily need steam but will benefit nonetheless. Ciabatta may bake well without steam also. I do many high hydration German breads and I would not get the results I desire without some form of steam introduced at the beginning of the bake. Generally I use 100-120ml for 12-16 800gram breads so not much water but enough to get the results I need.
Errol I hear what you're saying, but I actually bake bread like this in a similar manner. he has multiple loaves of high hydration bread in a small space. There's no place for the steam to escape. You also find that this type of loaf has a much thicker crust.
By the way, big fan of your namesake. Been a long time since I've watched his stuff. May need a movie night.
Awsome
A nice man.
Hi,Thanks for the info but I have a single question : should I seal or cover the chimney? Hope for ur answer ,thanks.
I knew Alain Scott . He was a good man .i build an oven using his techniques
Nick Cohen he was?
yeap ! he passed away 11 years ago
Ahh such a great man..too early to rest.
Thanks Nick.
you are the boss
This place is really gorgeous. It looks like a slice of the paradise ! I'd love to visit someday. Could anyone say where is it ?
Roberto B.R. Da Costa Roberto, thanks for your comment. Seth was located in Bandon, Oregon (Oregon’s South Coast). He has since relocated in another part of the state and I’ve lost track of him. Bandon has lost his bread-baking skills and we sorely miss him.
My favorite bread is pain de campgne
Just curious, any idea what size Alan Scott oven this was? Thanks for the video!
where is the fire, is there another section where
you lite the fire?
Is that a granite oven floor? I thought granite might crack?
Links to how to diy this kind of oven?
aloha!! this is amazing!!.. im actually trying to do something similar here in hawaii.. on my own.. is there any way i can get in contact with seth? would love to talk with him... mahalos!! \m/
where is that best bread baked? what city?
Why do you need to heat up the floor with a torch?Closing the door and leti equalize for 15 minutes could have the same result.
How much do you get per loaf?
Who and where is Seth?
Sangat bersih
How do I contact this guy?
Try cooking that bread in a Pueblo earth oven😏
where is this located? pacificNW?
+grebocille .grebocille Yes, on the Oregon Coast...but Seth had to relocate because his Significant Other had health issues. I've lost track of him.
+Pat R. that's too bad. what a master!
I've seen a lot of videos of wood fired oven baking, mostly french and this seems the most over-complicated one I've ever seen.
This must be a wood fired oven in a home, right?
It's in a home built shop next to his house.
So it takes 26 minutes to bake bread but what's the temperature his baking in?
typically in a brick oven as such. The floor temp is around 500-550F, middle is some where around 600-650F, and the dome temp will be around 700F while baking. at least that's the target temps.
HI
i was thinking of buying a wood burning oven to make pizza just for fun not for business
Old way, better
the dough recipe is more important
I would prefer whole wheat multi grain bread
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Hard as bread, they prolly used those as ammo in medieval warfare
if you ever have a toothache n wanna get rid of that tooth that's bothering. The only thing to do is eat this bread..
it's a very silly comment.