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Wood-fired bread: tips and tricks from a professional baker

VIDEO REPORTAGE

The "Fournil de Rémi" team welcomes us to Pont-De-Beauvoisin in Rhône-Alpes, France.

Throughout the chapters, you will discover that the whole of the activity of this bakery - the placing of bread, the meats for snacking, the pastries - revolves around the wood-fired oven. Rémi answers our questions and gives us some tips from his experience.

 

Rémi's oven is a 180L, more information about it here: 180L model sheet

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