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Early Hours
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- Опубліковано 30 жов 2017
- Filmmaker Michael Chèze takes a unique look at bread making at the famed île de païn bakery on Thesen Islands in Knysna, South Africa. "Early Hours" is unstaged and so intimately filmed, one has the sense of being there with Markus Färbinger and the bakers as they are concentrated on their work. The film's painterly atmosphere evokes the time-honoured art of the artisan baker, and the mood of almost monastic contemplation.
Nicely put together video Michael, thank you very much.
🇬🇧🙂
Ile de Pain is fantastic, so nice video you made, with love from a Norwegian who live in Knysna in the summer months.
Now I know why I fell in love with the baker in Moonstruck
Love this job! Love the bread and baking! Love the morning coffee break!
Cool moment :)
My Gosh!!!! It took me almost the entire video to recognize my pastry chef at CIA!!!!! He was great at teaching chocolate work and candy work. Great talent!!! Didn’t think he would ever leave teaching but glad he is working the bread craft instead of the classroom. Thank you
Shut up please. Trying to watch. Don’t care about your shithead CIA humble brag bullshit. thank you.
Enoch Cain Ahhh 😩 you didn’t get to go to CIA so now you’ve become embittered by your life decisions and instead touted for the green monster of jealousy and rudeness. It’s ok, watch and learn, UA-cam has to be your teacher now.
Herrlich, wie ruhig die Männer zusammen arbeiten
Working that crust, at the entrance to that clever oven door!
Totally brilliant
Excellent bread video...Thanks. Southern California. USA
Beautiful hours!
I love this video.
Poetry in motion
This made me cry. In a good way ♥♥
well done....like a short movie!
Respect....
Wonderful !
ASMR even before it had a name... Masters at work.
Shut up please
مشتركة جديدة من العراق عاشت الايادي💔🇮🇶♥️
Thank you for this nice movie. I am Iranian and love bread baking. During the years I have mastered two type of Iranian breads: Lawash, a thin flat bread, and Barbari a thick flat bread, that is almost one centimeter thick. That breads crumb structure is just like Banquette, and in fact it has a crunchy crust as well, but a little bit finer than baguette.
I have began to make Baguette but i haven't mastered it yet. The dough in film was very beautiful. Does anybody know wjat hydration percentage the dough is?
Happy Baking
Oven door: Feed me!!!"
Why spray them with water at the end?
I know it’s late to answer, but mainly for the bread to get a crispy crust!
Is this in which country?
Amazing vid. What's the purpose of spraying water on the baked breads? Does it contribute to the crust?
Yes, it helps to caramalise the crust and contributes to flavour.
@ ooh wow... I'll try that next time!!
Wait was this question in regards to the first steaming of the oven? Or with regards to the spritsing of water on top of the freshly baked loaves. That is something I have never seen before (and I feel like I have watched a lot of videos as I am an aspiring baker myself...)
@@mattkronschnabel5011 This difference interested me too. I am aware of pre-steaming and or spritzing but not doing it on the loaves after they come out of the oven. Would be fascinated to know the reason. My guess is something to do with preventing the crust cracking as it cools but that's just a guess.
Alex Rawlings crust cracking is a good thing. It’s a sign of well prepared and baked bread. I’m puzzled as well as an established Baker with a large penis, I have no reasoning behind the post spraying. Perhaps the oven ran hot this morning and the chilled(?) water was an attempt to cease the baking/finishing of the final crust ASAP.
I want to make bread also :D
:)
Beautiful but The en of the movie was the baguettes coming out of the oven! That is missing… the rest, awesome!