Dear Edward P, It is one of my favorites, too. I wonder if the shop is open still, after another poster said Bob was killed outside his shop? He was a genius. Sadly missed, I'm sure.
@@johnmajcher5726 He wasn't killed, it seems he broke his leg trying to stop a vandal and ended up passing away later from an aneurysm. Some more detail is here www.newyorker.com/magazine/2020/04/13/baking-bread-in-lyon
I love the insight that the bread is alive. I like that he would experiment with different flours, and modern and ancient recipes. Thank you for the video.
When he touched the bread it was before it was even baked so any bacteria would be killed, and like many other comments here if you knew how much sweat was in your bread a bit of snot would not bug you at all. I worked in a bakery and know first hand. If you think this is bad just look at the meat industry.
Yeast is mold, Saccharomyces cerevisiae. A different strain is beer yeast. Sourdough starter is a mixture of yeast and bacteria. As you said, the heat of baking, core temperature >200°F kills that stuff. Best wishes.
I have been to Paris and have had their banquets,the very best in the world,period!!! you can eat it by itself and is great! I think the flour,yeast and the oven temp plus others secrets of the masters combined brings to the table this incredible bread.saucisson and fromage please!
first...what this guy do here it's miracle and delicious... second the levain or sourdough or yeast for this bread is the old dough...that suply any yeast on this world and give the bread a speciffic taste...so if you didn't made bread before only with comercial yeast stay on your chair and shut....up...and if you are thinking that is dirt there i must say that flour and water gives something like mud and anything you tuch get dirt... this man to me is some kind of god in bread...like it!
I'd eat this guys bread if he pissed and didn't wash his hands before kneading it!! Artisan!! Fabulous!! Who cares about germs... as several have mentioned... it's baked way beyond what any bacteria can survive. I love this!! :))
As far as I know this poor chap past a way not long after this vid made . I watched this vid a while back stuck in my mind since what a loss to the last of great bread makers .
The temperature depends of the kneading ! From 54°c (very intensive mechanical kneading) to 75°c (manual kneading) : The objective is to have a final temperature of the dough, after kneading, around 23-24°c.
To all you American snowflakes who are fainting dead away at Bob's somewhat casual attitude to personal hygiene...Ever eaten a hot dog? Or a burger? If you only knew? Ever been backstage at your favourite restaurant? Trust me...YOU DON'T WANT TO KNOW. On the plus side, we have tip-top immune systems and it doesn't hurt to give them a work-out. Btw I speak as someone who used to buy his croissants and baguettes at Bob's and they were wonderful. RIP cher ami.
@azt3c I thinke he just did 54-10-10=34 Doesn't really mean anything... because different breads have different amounts of water to flour ratio, so if you are thinking about it in exact scientific terms you coulnd't make sense of it... I think it's intended to be a general "rule of thumb"
timeless322 how very sad. Someone who is so passionate about his job and pleasing people. I loved his enthusiasm, science and unyielding knowledge to perfect his craft. The goat Hector, it doesn’t get anymore personal than that. I feel very privileged to have seen this man, baker, scientist at work that he lives for. Thank you! 🙏
Sadly Bob died a while back. He was attacked by thugs and hospitalised for several weeks. He died from a heart attack shortly afterwards. It was really sad. A great guy and the best bread I've ever eaten. The bakery has recently re-opened under new ownership, but it'll never be the same...
Hungarian authorities would close this place in no time (and mr Phillippe too) because of european standards of hygiene rules ... but he is an artist in France... Don't get me wrong, i like it the way it is :)
For making a true bread, you need true people. Even if they are sick. Quand on pense à la véritable merde chimique que l'on mange avec du pain industriel, les commentaires sont délirants. Aluminium, pesticides, mauvaises foi.
Ahahah this is a so big stereotype of a French guy :D Please don't think French Bakers don't wash their hands thoroughly especially after they cough and blow their nose and that they don't wear a clean white apron and cover their hair when they work. Maybe this guy make good bread but this is kind of a shame for the profession. The rule about temperature is true but it is supposed to amount 72 Degree Celsius and not 54 Degree Celsius in order to obtain a dough at 26 Degree Celsius. And make sure the water is always below 60 Degree Celsius otherwise it will kill the yeast cells. A bon entendeur salut!
Florent Marquez quelle bande d'enfoirés ces anglais, même à un moment ils passent une chanson française avec des paroles du style "je suis mal rasé, gros, etc" j'ai la flemme de rertrouver le passage mais c'est fou comme les anglo saxons cherchent toujours à nous discréditer, en particulier les anglais
I think the whole point is--Loosen up-Where has the whole hypocritical mess gotten us to?So many bug parts acceptable in food-ecoli rampant-So the guy blew his nose-Probably better than what goes in Oscar Meyer....
Getting a permit to operate a bakery is one thing. But to hold it after the inspection of the city's sanitary department is another thing... HEY what am I talking about.... city's sanitary department....
Boulanger et un métier très dur 6 jours sur 7 2heures du matin 14heures beaucoup plus pour ceux qui gère leurs établissements ce qui explique la tête fatiguée de ce monsieur🤔
I feel like going to France just to eat this bread! No one seems to realize that when you cook something, that the cooking process sterilizes everything (which is why we cook it. Do not assume that the flour and yeast and water were sterilized before hand either, because they were far from being sterile). In fact, the bread rises because of bacterial action, and remember that your Mom used to cook your food in a non sterile way also, and you are fine. Don't worry so much!
at 8:08 English guy is going to eat a piece then Bob grab the bread and u can tell English guy is like; what the fuck Bob grab my bread with you dirty handss, and he don't really wants to eat islike , uhmmm shit Bob grab it , He almost trew away the pice Bob grab, but is like shit now I have to eat it, fucking Bob
I think you can't argue with a man that owns a bakery that has become so famous that an English Television Company (BBC) felt it needed to do a lengthy documentary on, which subsequently has been watched by people (where the summer temps get in excess of 40) that speak English(so I assume you are in US). His equation is clearly working. :)
I 'm chocking by hygieneless of this baker, he put the dough on the face of the man and then put it with the rest of the dough., He touches the dough juste after blowing his nose
English guy is like fucking Bob not only he is handling bread and money but ahh fuck it, I'll spit on the bread as I carry and hold it with m chin as I walk gigles...., at 10:21 Bob whipes his nose and English guy is Fucking Bob again, then English guy thinks of a name for his Hybrid bread," Bob's fucking wistleing bugger " bagutte
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
A New Yorker article brought me here! RIP BOB!
Rest in peace, Bob. I just read Bill's beautiful article about you. Vous étiez un grand homme!
Questionable Notions just finished reading it 5 minutes ago.
For those wondering about the article - www.newyorker.com/magazine/2020/04/13/baking-bread-in-lyon
i guess it's kind of randomly asking but do anybody know a good website to stream new series online?
@Paul Harry I would suggest FlixZone. You can find it by googling :)
@Paul Harry I use Flixzone. You can find it on google :)
How unfortunate this amazing artisan is no longer around to make those wonderful bread. RIP, Bob!
I watched this a least 10 times, it's my favourite bread clip - thanks
Edward P I’ve watched this video about 30 times. I wants Bob’s down the road from my house.
Dear Edward P,
It is one of my favorites, too. I wonder if the shop is open still, after another poster said Bob was killed outside his shop? He was a genius. Sadly missed, I'm sure.
@@johnmajcher5726 this is the best film about making bread, the rule of 54 degrees I always remember! Magic
@@johnmajcher5726 He wasn't killed, it seems he broke his leg trying to stop a vandal and ended up passing away later from an aneurysm. Some more detail is here www.newyorker.com/magazine/2020/04/13/baking-bread-in-lyon
I love the insight that the bread is alive. I like that he would experiment with different flours, and modern and ancient recipes. Thank you for the video.
Thank you capturing this wonderful time and, Bob.
Very inspiring and deeply appreciated. Thank you for sharing. The humor was great 👍🏻
I did not know this video existed. Loved Bill Buford's article Good Bread. Great to see real Bob.
When he touched the bread it was before it was even baked so any bacteria would be killed, and like many other comments here if you knew how much sweat was in your bread a bit of snot would not bug you at all. I worked in a bakery and know first hand. If you think this is bad just look at the meat industry.
Yeast is mold, Saccharomyces cerevisiae. A different strain is beer yeast. Sourdough starter is a mixture of yeast and bacteria. As you said, the heat of baking, core temperature >200°F kills that stuff.
Best wishes.
RIP my brother Bob.
I have been to Paris and have had their banquets,the very best in the world,period!!! you can eat it by itself and is great! I think the flour,yeast and the oven temp plus others secrets of the masters combined brings to the table this incredible bread.saucisson and fromage please!
first...what this guy do here it's miracle and delicious... second the levain or sourdough or yeast for this bread is the old dough...that suply any yeast on this world and give the bread a speciffic taste...so if you didn't made bread before only with comercial yeast stay on your chair and shut....up...and if you are thinking that is dirt there i must say that flour and water gives something like mud and anything you tuch get dirt... this man to me is some kind of god in bread...like it!
R.I.P Phillippe Richard :(
--- Phillippe is Bob's brother --- he's still alive. Bob's real name was Yves, may he rest in peace ---
The bread looks amazing! Loved seeing the works of a real boulangerie!
I'd eat this guys bread if he pissed and didn't wash his hands before kneading it!! Artisan!! Fabulous!! Who cares about germs... as several have mentioned... it's baked way beyond what any bacteria can survive. I love this!! :))
As far as I know this poor chap past a way not long after this vid made . I watched this vid a while back stuck in my mind since what a loss to the last of great bread makers .
What a beautiful disheveled bakery.
This is so good, all of it!!
The temperature depends of the kneading ! From 54°c (very intensive mechanical kneading) to 75°c (manual kneading) : The objective is to have a final temperature of the dough, after kneading, around 23-24°c.
To all you American snowflakes who are fainting dead away at Bob's somewhat casual attitude to personal hygiene...Ever eaten a hot dog? Or a burger? If you only knew? Ever been backstage at your favourite restaurant? Trust me...YOU DON'T WANT TO KNOW. On the plus side, we have tip-top immune systems and it doesn't hurt to give them a work-out. Btw I speak as someone who used to buy his croissants and baguettes at Bob's and they were wonderful. RIP cher ami.
that windowpane test was the best i've seen. My bread can never stretch like that.
This man is a legend wish he taught me his secrets
@azt3c I thinke he just did 54-10-10=34 Doesn't really mean anything... because different breads have different amounts of water to flour ratio, so if you are thinking about it in exact scientific terms you coulnd't make sense of it... I think it's intended to be a general "rule of thumb"
Best ever, breat is superfood !!!!!!!!! Paris a City of tradition!!!!! Maria Germany 2018 in Juli !!!!!!!!!!!!! ❤️ ☀️
This is not Paris. Lyon.
Please, it's Lyon. The heart of French cuisine.
O . o
Thoroughly encouraged to bake at home.
sabe alquien si hay un video mas largo?
Yes, the heat will kill the germs. He should know better but he forgiven. He's a great baker. Thanks for sharing.
Have a little respect for Him please He was killed front of his bakery last year .
R.I.P Philippe.
***** lol my local bakery is called lazarus bakery
timeless322 how very sad. Someone who is so passionate about his job and pleasing people. I loved his enthusiasm, science and unyielding knowledge to perfect his craft. The goat Hector, it doesn’t get anymore personal than that. I feel very privileged to have seen this man, baker, scientist at work that he lives for. Thank you! 🙏
@@laszlohorvath8637 Sir, Nicely said. Thank you.
Secret ingredient: Blows nose, then touches dough
Secret sauce.
What great smells that little bakery must have been emitting!
Boulangerie smell is the soul of France. This is what I miss most when I'm away.
Where can you get a good French Baguette for .90 cents??
whats the show
I wish I had such a bakery...a traditional one....
Sadly Bob died a while back. He was attacked by thugs and hospitalised for several weeks. He died from a heart attack shortly afterwards. It was really sad. A great guy and the best bread I've ever eaten. The bakery has recently re-opened under new ownership, but it'll never be the same...
Hungarian authorities would close this place in no time (and mr Phillippe too) because of european standards of hygiene rules ... but he is an artist in France... Don't get me wrong, i like it the way it is :)
I am reading this in the new yorker april 2020 edition
what is that baking sheet they use for the baguettes? they do a close up when they are touching the dough but I couldn't tell what it is.
It is a linen sheet called „couche“
Sympa le boulanger, mais au Québec ça ne passerait pas ......
At 1:33 "Experimenting" with ear wax 😂
Hmmmmmm bugger bread! Hell, I'd still eat it. Mmmmm looks awesome!
Just finished "Dirt". What a great read.
Damn bro. This guy is a machine. Making bread with little to no help in large quantities is hell.
@6:30 that guy rules!!
+joseph burtulato lol it's gonna be baked anyway
RIP...Bob !!
Stephen Mortimer That baker is dead?!
@@GrandMasterAbe Somewhere I read he was killed by a car in front of his bakery, I believe.
@rdfedele has he put "shit"
For making a true bread, you need true people. Even if they are sick. Quand on pense à la véritable merde chimique que l'on mange avec du pain industriel, les commentaires sont délirants. Aluminium, pesticides, mauvaises foi.
Love the adage
Ahahah this is a so big stereotype of a French guy :D Please don't think French Bakers don't wash their hands thoroughly especially after they cough and blow their nose and that they don't wear a clean white apron and cover their hair when they work. Maybe this guy make good bread but this is kind of a shame for the profession.
The rule about temperature is true but it is supposed to amount 72 Degree Celsius and not 54 Degree Celsius in order to obtain a dough at 26 Degree Celsius. And make sure the water is always below 60 Degree Celsius otherwise it will kill the yeast cells.
A bon entendeur salut!
+Florent Marquez but we love the stereotype more than the reality !!
+Florent Marquez He is an baking master, just like the 18th century bakers!! I love bread!
Florent Marquez quelle bande d'enfoirés ces anglais, même à un moment ils passent une chanson française avec des paroles du style "je suis mal rasé, gros, etc" j'ai la flemme de rertrouver le passage mais c'est fou comme les anglo saxons cherchent toujours à nous discréditer, en particulier les anglais
hopmr us Anglo Saxons can speak French too...
That Bakery is now called Boulanger Saint Vincent.
Thank you.
Here in the US we have a food safety course that shows you how to wash your hands properly , !
You also have the worst bread on the planet.
..Wait, flour + room + water temp = 54c? I'm confused, maybe this rule only applies in the winter?
room let say 28 + flour 28 + water with crushed ice - 2 = 54, voila ! ;-)
I'm confused. 54°C = 129°F
DDT should be 72 - 78°F. References are KAF and La Farm Bakery. Best wishes.
Haha. People from the country that invented MacDonalds complaining about hygiene.
Hahaha I love this guy
Fcking he just blew his nose with a napkin and touched the dough!!! This guy is the bread king lol
thats why you don't use dry active yeast! :D
Name for the U.S. flour loaf: the Lafayette
No estaría mal limpiar un poco por lo menos el día que te visita la tv
vous aimer nos baguette les américains unh? traduct this
room temp is everything and he has glacial water
I wrote my comment without reading the others and was glad to know I'm not alone seeing the guy blow his nose and touch the bread 🍞....hahaha ❤️🤣
I see what you mean. The guy blew his nose and the poke the bread. Damn!!! Even though is nasty the germs will be kill at the oven temperature.
Well done ! HACCP is missing only !
Food safety trained? Best wishes.
Lyon the place to be
Bill reminds me of George Carlin :)
Haha....Thats a good one.
It's called a couche.
The Chinese call gluten the tendon of flour.
I think the whole point is--Loosen up-Where has the whole hypocritical mess gotten us to?So many bug parts acceptable in food-ecoli rampant-So the guy blew his nose-Probably better than what goes in Oscar Meyer....
It's not like he's putting snot into the bread. All microbes will die in the oven, plus, yeast doesn't allow many bad microbes to grow with it.
fuck yeah! teach these bastards how to bake, bob. An artist, definitely.
fortunately the bakeing temperature will kill germs.
Actually you might be in Italy, your bread is nice too
merci Seigneur, j'ai son nom et l'adresse je vais faire mon pain moi-même
Noticed a few sanitation violations. The rats will miss the bread..
I think that may be Bob's Daughter
Getting a permit to operate a bakery is one thing. But to hold it after the inspection of the city's sanitary department is another thing... HEY what am I talking about.... city's sanitary department....
No wonder the bread is so good, he blew his nose and then touched the dough!
look rick stein!
his nose germs vanish at 220 degree C, your fancy baker with his additives - you guess :D
I am so sad to hear Bob died while Bill was living in Lyon.
Boulanger et un métier très dur 6 jours sur 7 2heures du matin 14heures beaucoup plus pour ceux qui gère leurs établissements ce qui explique la tête fatiguée de ce monsieur🤔
wow! hello! I didn't know germs were part of the recipe :)
what about yeast :)
Beneficial organisms. We couldn't live without them. Best wishes.
No, but it does make you glow in the dark.
i clearly stated my opinion
I feel like going to France just to eat this bread!
No one seems to realize that when you cook something, that the cooking process sterilizes everything (which is why we cook it. Do not assume that the flour and yeast and water were sterilized before hand either, because they were far from being sterile). In fact, the bread rises because of bacterial action, and remember that your Mom used to cook your food in a non sterile way also, and you are fine. Don't worry so much!
I want real food :(
at 8:08 English guy is going to eat a piece then Bob grab the bread and u can tell English guy is like; what the fuck Bob grab my bread with you dirty handss, and he don't really wants to eat islike , uhmmm shit Bob grab it , He almost trew away the pice Bob grab, but is like shit now I have to eat it, fucking Bob
I think you can't argue with a man that owns a bakery that has become so famous that an English Television Company (BBC) felt it needed to do a lengthy documentary on, which subsequently has been watched by people (where the summer temps get in excess of 40) that speak English(so I assume you are in US).
His equation is clearly working. :)
I don't want Bob's booger bread, I'll make my own thanks 🤣🤣
ha ha, i knew the top comment was gana be that after i saw him blow his nose. you would think bbc would take it out or reshoot it
@PioneerUnit No, the authorities watched this video!
who do you think works their nuts off to make bread, SURGEONS , Haaa!
"it just tastes like real food" ...
- No Shit, Sherlock!
dans le vrai !
I 'm chocking by hygieneless of this baker, he put the dough on the face of the man and then put it with the rest of the dough., He touches the dough juste after blowing his nose
English guy is like fucking Bob not only he is handling bread and money but ahh fuck it, I'll spit on the bread as I carry and hold it with m chin as I walk gigles...., at 10:21 Bob whipes his nose and English guy is Fucking Bob again, then English guy thinks of a name for his Hybrid bread," Bob's fucking wistleing bugger " bagutte
/@azt3c cold water
wakallaaaa
Please tell me that it's not true. Artisan bread bakers are getting really scarce, if this is true that is so sad.
MMMMM Yummy....SNOT Bread!!!