It should be completely translucent,you should be able to see your hand through it. There...
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It should be completely translucent,
you should be able to see your hand through it. There is it, look -
beautiful gossamer. This is incredible. This is a
true master at work. They produce over 2,000
baguettes a day here in this tiny kitchen. Phillippe believes the key
to a perfect baguette lies in letting the dough prove for
two hours at a cool two degrees. This delays the activation
of the yeast, resulting in a sweeter,
nuttier baguette
you should be able to see your hand through it. There is it, look -
beautiful gossamer. This is incredible. This is a
true master at work. They produce over 2,000
baguettes a day here in this tiny kitchen. Phillippe believes the key
to a perfect baguette lies in letting the dough prove for
two hours at a cool two degrees. This delays the activation
of the yeast, resulting in a sweeter,
nuttier baguette
Full Transcript
00:00:01.000 --> 00:00:04.004
It should be completely translucent,
you should be able to see your hand
00:00:04.004 --> 00:00:06.006
through it. There is it, look -
beautiful gossamer.
00:00:08.024 --> 00:00:11.096
This is incredible. This is a
true master at work.
00:00:11.096 --> 00:00:14.052
They produce over 2,000
baguettes a day
00:00:14.052 --> 00:00:16.044
here in this tiny kitchen.
00:00:19.998 --> 00:00:21.096
Phillippe believes the key
to a perfect baguette
00:00:21.096 --> 00:00:26.028
lies in letting the dough prove for
two hours at a cool two degrees.
00:00:28.004 --> 00:00:30.048
This delays the activation
of the yeast,
00:00:30.048 --> 00:00:32.096
resulting in a sweeter,
nuttier baguette.
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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.
