00:00A traditional baguette is a French tradition.
00:04Normally, we prefer bread with this color.
00:08It's good.
00:09Because traditions are always well-cooked.
00:11It's good.
00:13It's well-cooked.
00:16It's always full of air.
00:18The bread is always very thin.
00:20Now I'm going to start working.
00:47It's for me.
00:50We're going to bake the baguettes soon.
00:53The first time we won a baguette, everyone was happy.
00:57Then we won the prizes.
00:59We delivered the restaurant plans, the lyceum, everything.
01:02We made 800,000 baguettes a day.
01:07The next day, in the morning, we open the shops.
01:11Oh, my God, there are a lot of people waiting for the baguettes.
01:14We don't make a lot of bread.
01:16In the afternoon, there are more baguettes.
01:19There are about 20 to 22 people working in both shops.
01:24Because we make everything at home.
01:29My favorite thing is kneading.
01:33Now we're going to bake the baguettes.
01:36We bake the baguettes before we check the temperature of the flour.
01:40Because sometimes the flour is hot up there.
01:43Here, it's not the same temperature.
01:45It's very important to look at the flour.
01:47Look at the temperature of the lab.
01:50Here, the temperature of the lab is about 19.7.
01:55But it's about 20.
01:57We look at all this and calculate it.
02:0028 liters of water.
02:02Today, we make 40 kilos of bread.
02:05It's about 200 traditional baguettes.
02:08Traditional baguettes and normal baguettes are not the same flour.
02:11These are normal baguettes.
02:13They don't have the same taste.
02:15Here, with a lot of dough, with normal baguettes.
02:18We make the tradition with 65.
02:21I've been working with Moulin Bourgeois for a long time.
02:24I know this flour really well.
02:26Because in the last three or five years,
02:29I've won all the first baguettes in Paris.
02:33This is the first tournée.
02:38Just flour with water.
02:40Mix well.
02:42We use the dough with the pestle.
02:45The dough is well rested in the first tournée.
02:48Maximum 14-15 hours.
02:50Minimum 3 hours.
02:52This is very important for a good tradition,
02:55for the taste, for the quality.
02:57Usually, the bread is good,
02:59but you can't get the real taste of the tradition.
03:02The 12th tournée with the Louvier salt.
03:04We never put the team's Louvain here.
03:07We don't make the bread.
03:09Always with the taste of the Louvain.
03:12One side with the salt, the other side with the Louvier.
03:15That way, it mixes well.
03:17It's the first tournée, 8 minutes.
03:19The second tournée, 12 minutes.
03:22Because the second tournée is not too long.
03:25It's not good for the dough.
03:27It breaks.
03:28More than 15 years, more than 17 years, the same job.
03:31Sometimes, I don't put the team's Louvain,
03:33because I just make the noise.
03:35I know right away if it's enough or not.
03:38At the end, we look at the temperature of the dough.
03:41Good tradition, 24 degrees is the right temperature.
03:45We make 40 kilos for tomorrow.
03:47That way, the dough sleeps well all night.
03:50We sleep well too.
03:52The dough sleeps well in the pan.
04:01We always look at the room temperature.
04:035, 7 degrees.
04:05That way, we leave the dough here with the room temperature.
04:07We let it rise slowly.
04:09If we leave it outside, it will rise too fast.
04:12It's not good.
04:16We take it out of the pan.
04:18This is 9 or 10 hours of resting time for the dough.
04:22When the dough is ready,
04:24the air bubbles come like this.
04:28In addition, the color of the dough also changes.
04:30Look, this is yellow.
04:33Always taste the dough a little.
04:35Check how the dough is.
04:37Is it salty enough?
04:39This is called a divider.
04:41Not too much flour.
04:43The dough is too dry.
04:457 kilos of dough, 20 pieces.
04:47That's 350 grams of dough.
04:52This is the swing.
04:54To divide the dough, we put it here.
04:56That way, the traditional dough rests well.
04:59Normally, it's a little bit for the hand.
05:01Sometimes we make large quantities with the machine.
05:05The dough is too dry.
05:07When we make it with our hands,
05:09look, it's not too dry.
05:11It's always good.
05:13You don't have to wait a long time to push it.
05:16Always put a little flour.
05:18Just for decoration.
05:20Different colors.
05:22That way, it's a very beautiful tradition.
05:24I came in 2006.
05:26I already worked in an Italian restaurant.
05:28One day, our restaurant was closed.
05:30I went to see the owner of the bakery one day.
05:34He always came to eat at our restaurant.
05:37He told me, if you are interested, come and see me.
05:41In addition, it is to make the dough,
05:43all that is artisanal.
05:45It's to change the job.
05:47I'm a little more interested.
05:52Here, about 60 minutes.
05:55Always wait for 20 minutes, 25 minutes,
05:59to push the dough a little bit.
06:01When we put it directly in the oven,
06:03the bread is not pushed enough.
06:05It's not good.
06:07Yes, the bread comes out right away.
06:09It's good.
06:11Half an hour later, it's hard.
06:13When we put it in the oven,
06:15a little cold, it's good.
06:17At first, it's really hard,
06:19because we don't speak French.
06:22I don't understand how to make it.
06:25Normally, tradition,
06:274-5 layers for tradition.
06:29It's well inflated, it's pretty.
06:31The baking time is 20 minutes.
06:33Normally, it's 1260 degrees.
06:35It's great.
06:39This is Thierry Ronin.
06:41He's my boss.
06:43He makes the bread.
06:45All the techniques,
06:47all the little tricks,
06:49Mr. Ronin explains everything.
06:51The student has exceeded the master,
06:53but I'm fine with it.
06:55I'm very happy for him.
06:57We always work,
06:59we never rest.
07:01This is the real bread of the competition.
07:05I like to work,
07:07I always smile.
07:11This is beautiful.
07:13This is beautiful.
07:15It's hot.
07:17Yes, it's hot.
07:19Sometimes, people think
07:21the bread is well cooked,
07:23it's not possible, it's hard to eat.
07:25Our bread has no problem.
07:27Look.
07:29It's easy to eat.
07:35It's very good.
07:37It's well cooked.
07:39At the end,
07:41we always want to eat
07:43at least 10 times
07:45the whole bread.
07:47With the charcuterie,
07:49the cheese, it's very good.
07:51Since 2016,
07:53we have won all the competitions.
07:55I thought
07:57we had to participate in a competition
07:59and win.
08:01It's good for our image,
08:03for our shop.
08:05In 2018,
08:07we won the 3rd prize.
08:09I thought
08:11the next time we participate,
08:13we will win the 12th or the 1st prize.
08:15It's not necessary to win the 4th or 5th prize.
08:17The recipe is the same.
08:19It's all about technique.
08:21The dough is well rested.
08:23It's well floured.
08:25It's beautiful.
08:27France has given me
08:29a good life.
08:31Everything is made here.
08:35The president listened to my bread.
08:37It's really great.
08:397 days of delivery.
08:41It's not just for the bread.
08:43It's also for nuts,
08:45special bread, gluten bread,
08:47small cereal balls.
08:49Let's go inside.
08:51First, I tested it.
08:53I liked the bread.
08:55Now, I continue to work with the cheese.
09:01Let's go.
09:03After winning,
09:05everyone knows me.
09:07There are a lot of invitations,
09:09a lot of interviews.
09:11Today,
09:13I am a big celebrity
09:15for France.
09:17Toreka showed me
09:19the kitchen.
09:21Now,
09:23let's go inside
09:25and taste it.
09:27Before winning the competition,
09:29I thought,
09:31why not open a brand
09:33and bring our bread.
09:35French bread,
09:37the same taste,
09:39a good bread.
09:41Everyone tasted it.
09:43It's a tradition of France.
09:45It's a tradition of France.
09:47It's a job.
09:49Everyone says,
09:51it's tiring,
09:53but it's a good job.
09:55Even at 4 or 5 a.m.,
09:57everyone drinks coffee,
09:59listens to music,
10:01talks, laughs.
10:031,305 bakeries
10:05participated in the competition.
10:07Always the same recipes,
10:09with water, yeast, salt.
10:11We are always happy.
10:13We are always smiling.
10:15That's our secret.
10:17What is the technique?
10:19Can you describe it?
10:21Don't tell us.
10:23It's in the hands.
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