Young french baker with old school methods 〈 PAIN VIVANT 〉

Bakery name: PAIN VIVANT
Bakery address: 7 Av. de Rouen, 14000 Caen
follow PAIN VIVANT on instagram:   / pain_vivant  

➼ PAIN VIVANT, is a small bakery in CAEN that makes 100% artisanal products with sourdough every day! DIego LAPORAL is a true bakery enthusiast, he even had a wood-fired oven built in Gueulard in his bakery. He bakes all his sourdough breads in the wood-fired oven. He even has a small stone mill in his bakery.
Every morning he prepares sourdough breads, brioches, pastries and fresh sandwiches!
He agreed to share a day of work in his bakery.

➼ Diego the head baker shows us all his baking techniques. Refreshing the PANETTONE sourdough, baking bread in a "screaming" oven and even making SHOKUPAN sandwich bread. - Discover my book with more than 25 recipes: https://amzn.to/3djEoe7

➼ Don't forget to follow me on:
o Instagram:   / boulangeriepasapas  
o TikTok: https://www.tiktok.com/@boulangeriepa...
o Facebook:   / boulangerie-pas-à-pas-355694464977712  
o My site: https://www.boulangerie-pasapas.com

For any contact (pro only) please send me an email to [email protected]
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00:00 Starting the WOOD OVEN
01:45 Making the stone flour
03:15 Refreshing the sourdough PANETTONE
05:50 Making the Pear-Camembert FOCACCIA
07:00 First cooking in the Gueulard oven
08:30 Making the COOKIES
09:00 BAKING the sourdough breads in the wood-fired oven.
13:10 Kneading SHOKUPAN SLICED BREAD
13:45 Turning Croissants
14:28 Shaping SHOKUPAN SLICED BREAD
15:50 Unbaking Sourdough Bread
20:10 Shaping Spelt Bread
20:48 Preparing the Store
21:15 Opening the Bakery
23:12 Making Viennoiserie
25:00 Shaping SOURDOUGH BREADS
27:30 Tasting PANETTONE
29:00 Tasting SHOKUPAN SLICED BREAD

o Subscribe:    / boulangerie pas à pas  

See you soon on bakery step by step by Fabrice Cottez.

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