First off, baguette - it's Parisian. Because Paris was such a big city,there were lots of...
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First off, baguette - it's Parisian. Because Paris was such a big city,
there were lots of boulangeries and they were making
little baguettes and cooking them throughout the day,
two or three times a day. Whereas in the countryside, la pain
campagne - country-style bread - was a big bread that would
keep for a week, because you would only go once
a week to the baker. Phillippe controls the mixer,
slowly kneading the dough for around an hour to stretch
the gluten, and give the bread
its springy texture
there were lots of boulangeries and they were making
little baguettes and cooking them throughout the day,
two or three times a day. Whereas in the countryside, la pain
campagne - country-style bread - was a big bread that would
keep for a week, because you would only go once
a week to the baker. Phillippe controls the mixer,
slowly kneading the dough for around an hour to stretch
the gluten, and give the bread
its springy texture
Full Transcript
00:00:01.000 --> 00:00:04.002
First off, baguette - it's Parisian.
00:00:04.002 --> 00:00:09.012
Because Paris was such a big city,
there were lots of boulangeries
00:00:09.012 --> 00:00:11.088
and they were making
little baguettes and cooking them
00:00:11.088 --> 00:00:13.084
throughout the day,
two or three times a day.
00:00:13.084 --> 00:00:17.006
Whereas in the countryside, la pain
campagne - country-style bread -
00:00:17.006 --> 00:00:19.088
was a big bread that would
keep for a week,
00:00:19.088 --> 00:00:22.096
because you would only go once
a week to the baker.
00:00:22.096 --> 00:00:26.999
Phillippe controls the mixer,
slowly kneading the dough
00:00:26.999 --> 00:00:28.072
for around an hour to stretch
the gluten,
00:00:28.072 --> 00:00:30.072
and give the bread
its springy texture.
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Movie Summary
Leading UK chefs guide host Fred Sirieix around their chosen city to experience three restaurants where they genuinely love to eat and explore what goes into making them so special.
