when I turned 30 I toured around Italy
in my camper van cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
thanks to foodtube I can now share these
things with you guys and I’m really
excited Puglia bread now I thought I
knew a thing or two about making good
bread but when I got invited into this
little bakery in the back streets of
Alta Mora bread was taken to a whole new
level this bake is supposed to be the
best in our Tamura altima was supposed
to be the best place in Italy for bread
and people talked about it all over
Italy now I show you our remake okay
little east flour water and salt
Zonk kilos of salt 450 kilos of bread
finish it safe okay see this is the
natural yeast
yep a natural yeast year natural hust
you know when you get good bread in this
office it’s sticky and naughty and and
and has good texture and a wicked crumb
and it stays moist longer do not I mean
and has that wonderful sort of berry
flavor well that’s from the natural
yeast
sorry problem wada so what he’s saying
is that to make the good bread you want
the bread to take on about 65% water
which essentially makes it quite moist
yeah you are able to need not this see
stop okay stop
Oh beautiful okay okay now I think that
this one is like to Jamie not my ass a
woman’s bum this guy was cheeky all
right but he taught me how to make the
best for culture I’ve ever had Oregon
Oregon I see sold more so because my
Casimir’s I like something love love
drink all right
let’s go fantastic yeah yes oh you got a
wood uh yeah would you like to to go in
no I’ve never ever seen anything like
that in my life
Wow
you are fantastic thermometer or oh boy
we use for kaca to see the temperature
ah there’s no dials here it’s all the
fires built and it’s all done on the
senses they put the fork arches in and
depending on how quickly the fuck
archers cook they use that as their
guide you know whether it’s in for five
minutes or seven or eight minutes they
know how hot is why is your bread so
good because we have the best flour and
the climate yes is rich of natural yeast
and the water is very important and time
of working two kilos that is a bread you
know no okay your your focaccia
fantastic Wow give me the wood oven
gives it a smell it gives it a most
incredible you know it’s just cooked
just to the limit violet but you know
that’s gonna taste like heaven and we
show I’ll show you a test of good bread
and bad bread you go and get your normal
sort of factory made bread and just from
inside grab a piece of bread like that
and if you get a normal sort of average
the normal bread in England if you
squeeze it right without hardly any
effort tool it will go back to a solid
lump of like a plasticine almost that
raw dough now with this
when I squeeze it it doesn’t look like
much but it’s moving back and that’s how
you can tell you’ve got good bread made
well
in my camper van cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
thanks to foodtube I can now share these
things with you guys and I’m really
excited Puglia bread now I thought I
knew a thing or two about making good
bread but when I got invited into this
little bakery in the back streets of
Alta Mora bread was taken to a whole new
level this bake is supposed to be the
best in our Tamura altima was supposed
to be the best place in Italy for bread
and people talked about it all over
Italy now I show you our remake okay
little east flour water and salt
Zonk kilos of salt 450 kilos of bread
finish it safe okay see this is the
natural yeast
yep a natural yeast year natural hust
you know when you get good bread in this
office it’s sticky and naughty and and
and has good texture and a wicked crumb
and it stays moist longer do not I mean
and has that wonderful sort of berry
flavor well that’s from the natural
yeast
sorry problem wada so what he’s saying
is that to make the good bread you want
the bread to take on about 65% water
which essentially makes it quite moist
yeah you are able to need not this see
stop okay stop
Oh beautiful okay okay now I think that
this one is like to Jamie not my ass a
woman’s bum this guy was cheeky all
right but he taught me how to make the
best for culture I’ve ever had Oregon
Oregon I see sold more so because my
Casimir’s I like something love love
drink all right
let’s go fantastic yeah yes oh you got a
wood uh yeah would you like to to go in
no I’ve never ever seen anything like
that in my life
Wow
you are fantastic thermometer or oh boy
we use for kaca to see the temperature
ah there’s no dials here it’s all the
fires built and it’s all done on the
senses they put the fork arches in and
depending on how quickly the fuck
archers cook they use that as their
guide you know whether it’s in for five
minutes or seven or eight minutes they
know how hot is why is your bread so
good because we have the best flour and
the climate yes is rich of natural yeast
and the water is very important and time
of working two kilos that is a bread you
know no okay your your focaccia
fantastic Wow give me the wood oven
gives it a smell it gives it a most
incredible you know it’s just cooked
just to the limit violet but you know
that’s gonna taste like heaven and we
show I’ll show you a test of good bread
and bad bread you go and get your normal
sort of factory made bread and just from
inside grab a piece of bread like that
and if you get a normal sort of average
the normal bread in England if you
squeeze it right without hardly any
effort tool it will go back to a solid
lump of like a plasticine almost that
raw dough now with this
when I squeeze it it doesn’t look like
much but it’s moving back and that’s how
you can tell you’ve got good bread made
well
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