A french bread baker lives and works alone at his bakery homestead deep in the mountains of Vermont.
A small micro bakery in tune with the essence of sourdough bread.
No refrigeration, no commercial yeast, only pre industrial methods are used to craft the perfect loaf in his handmade wood fired oven.
Training under a French master baker he learned to hone his skill baking pain-de-campagne (French country bread). Now he makes 144 loaves a day at his one-of-a-kind bakery working tirelessly 6 days a week throughout the night to craft bread that people love and that pays homage to the magic and importance of the craft.
Tour his bakery. See his process. Start to finish.
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Bakery Information
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Trent's Bread in Westford, Vermont
Bakery Website:
https://www.trentsbread.com/
Instagram:
http://instagram.com/trentsbread
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Thanks for watching everyone ❤️ More videos coming soon!
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00:00 - 00:24 Introduction
00:25 - 01:23 About the bakery
01:24 - 02:49 Gathering wood
02:55 - 03:06 Masking for flour dust
03:07 - 04:15 Autolyse + Baking methodology and bread type
04:16 - 04:57 Mixing + No limitations with bakery
04:58 - 05:58 Counting yeast cells to monitor bread consistency
05:59 - 06:20 Starting bulk fermentation
06:21 - 06:47 Wood Fired Oven Preparation
06:48 - 08:20 Preparing for Portioning
08:21 - 10:55 Portioning and Shaping the batards
10:56 - 11:18 Preparing for baking
11:19 - 11:50 Scoring the batards
11:50 - 13:07 Baking
13:08 - 14:45 Bread out of oven + Reading the bread
14:46 - 15:23 Bread reveal
15:24 - 16:31 Bagging loaves and Bakery Logo
16:32 - 17:30 Remaining Chores