Artisan bread baking videos

Village relationships and economics - Crystal Waters Bakery

Les talks about some of the features of an eco-village bakery.

Crystal Waters Bakery:
http://www.ecologicalsolutions.com.au/crystalwaters...

Crystal Waters Bakery page:
http://sourdough.com/bakery/crystal-waters

What is Artisan Bread? - Crystal Waters Bakery

The bakers from Crystal Waters Bakery talk about what artisan baking means to them.

http://sourdough.com/bakery/crystal-waters

Refreshing a Starter

Only a small amount of old starter is required to activate the new one. Dom's starter is quite stiff and is left for 24 hours at room temperature.

Dom's starter contains:

1. Water
2. Rye
3. Wheat

Single Fold Shaping of a Wet Dough - Milawa Factory

Jay and Rob demonstrate the art of shaping a very wet dough using an ingenious single-fold technique. The shaped dough is loaded into calico couche's.

Milawa Factory Scaling Balling / Rounding Dough

Jay and Rob scale and round a beautifully structured dough. The fantastic texture is largely attributed to Autolyse method and particular care to fold and rotate the dough during its bulk proof (fermentation as an entire dough before scaling out into individual pieces)

Rob Booth makes Fougasse

Method of making Fougasse bread. Filmed at the Ekka Royal Show (Australia) in August 2008, from a demonstration by Jesse Downes and Rob Booth of Flour bakery (Gold Coast).

Story of a sourdough bread in french bakery

Here is a video I've made last month at work.