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This Baker Works Alone in the Wilderness — His Bread Is Legendary

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. ________________________________ Bakery Information ________________________________ Trent's Bread in Westford, Vermont Bakery Website: https://www.trentsbread.com/ Instagram:   / trentsbread   _________________________________ Thanks for watching everyone ❤️ More videos coming soon! _________________________________ 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