- In this video,
I'm going to share the baking shift in the bakery.
You will see the journey from proofed
to later baked and glazed pastries.
(lively music)
Firstly, we're taking prepared almond croissants
and hazelnut pain au chocolat,
which we prepared earlier today.
We're going to start baking almond croissants.
Oh my gosh, the music is so loud.
We're gonna start with baking almond croissants.
Since they don't require any extra preparation,
we're filling the oven straightaway.
Plus adding prepared Bakewell tarts together.
Setting the timer and heading to check our proofers.
First on the list, pain au raisin and focaccia
as they proved enough.
This will go to the oven straightaway
after we prepare them.
Okay, so this is a good example
when pastries are not ready yet.
Even though they look like baked,
we're still gonna put them longer
but while we wait,
we will bake the rest of this, what you see here.
(lively music)
Now we are preparing pain au raisins to bake
but before that, we brush with egg wash,
which is this liquid.
Basically it is blitzed eggs
with a pinch of salt
and it's always nice to work
with the music on the background.
Actually, this place is never in silence.
And these ones are Kouign-Amanns,
like very puffy, very ready to bake.
Here we're giving a final touch for focaccia,
adding some rosemary and olive oil.
And finally, sprinkle some sea salt on top.
In the meantime, we're slowly melting some chocolate,
which will be drizzled
over baked hazelnut pain au chocolat.
I hear the oven is done baking the almond croissants,
Bakewell's hazelnut pain au chocolat.
Since this one is done,
I'm going to take them out from the oven.
(upbeat music)
So we've just taken out pain au chocolat,
which turned actually hazelnut pain au chocolat
and here's almond croissants
and the oven is ready,
so we are taking the rest of almond croissants.
One tray is 20 croissants
so 10 times 20, we have 200 almond croissants.
And now, since we've done with the almond croissants,
we're gonna change the temperature
and we will bake rosemary focaccia.
Since we have the other oven free,
we're putting Kouign-Amann and pain au raisins.
This now, I'm egg washing the cinnamon and cardamom buns
because they are proved
and once we have baked 'raisins' and Kouign-Amann,
we will put them into the oven.
It's always about managing your time in the kitchen
because we're baking pain au raisin now
and we have 60 minutes to do another job,
which is, for example, now I'm brushing cinnamon
and cardamon buns.
So we are putting now some sugar.
That is really like pearl sugar.
(lively music)
In the blink of an eye,
Kouign-Amann and pain au raisins are done.
Emptying the oven and without any waiting,
we are putting some buns in.
Once you put one thing to bake,
another one is done.
We leave the focaccia to cool down
but since it's hot, we give an extra touch of olive oil.
Now it's croissants' turn.
We're taking the first round of them
on the workbench and gently egg washing each of them.
When we bake a bigger amount of them,
we use egg spray.
Tonight we don't make that many,
so we give an extra care and love for each of them.
And now again, one pastries are in, other ones out.
Cinnamon and cardamom buns are done.
So now we're gonna glaze buns straightaway
with coffee and orange glaze.
I'm going to do the same
but we're gonna glaze cinnamon buns
with a cinnamon glaze.
How much love goes to these buns!
(lively music)
Do you remember the hazelnut pain au chocolat we baked
as soon as we started the shift?
An extra touch for hazelnut pain au chocolat.
We're finishing them by drizzling the chocolate
and topping with some roasted hazelnuts.
So now we're gonna bake pain au chocolat.
Just egg washing pain au chocolat.
They are proved
and ready to bake.
Look at this army of perfectly shaped
and proved pastries.
I think it's really nice
that every single pastry gets individual touch,
when we can afford to spend a bit more time, of course.
And that was our last batch of pastries for today's bake.
However, we still need to finish a few things.
(lively music)
Here we finish the pain au raisin
by brushing them with tea glaze.
The very final thing, almond croissants.
Now final touches for almond croissants.
Just sifting icing sugar on top.
- A lot.
- A lot icing sugar.
We had to wait until they are cooled down
in order to finish them.
The last part of the shift, cleaning.
Very fast but essential job.
I wish I could share the smell of the baked pastries.
On top of that, they look fantastic.
Well, and I'm not going home alone.
Advantages of being a baker.
Thank you for watching and see you next week.
(lively music)