Bake Process In Video

Baguettes & Ciabattas with Markus Färbinger
In “Baguettes & Ciabattas”, Markus Färbinger shares detailed techniques and essential principles – distilled over decades – to equip serious baking enthusiasts and culinary professionals with a higher level of mastery and of insight into the world of artisan bread making. In making these two celebrated breads – each with its distinctive characteristics – Markus uses gentle mixing, hand shaping and long fermentation to coax the most out of simple, natural ingredients.

While you enter Markus’s most personal baking space, in front of the wood-fired oven he built at île de païn in the 300 years old Färbinger family tradition, Markus uses a domestic oven – to show how the enthusiast, without great outlay in specialised equipment, can recreate the environment of a professional or wood-fired oven to achieve groundbreaking results.

“Baguettes & Ciabattas” is a masterclass: over two hours of rich and comprehensively filmed, step-by-step demonstrations that will give the enthusiast a more elaborate understanding of artisan techniques, and invite the professional baker to revisit methods going back a century and more.

Markus is the baker and co-owner of the acclaimed île de païn bakery and café in Knysna, South Africa – and a master pastry chef and chocolatier, whose illustrious career includes his having served in the 1990’s as Dean of Curriculum and Instruction for Baking and Pastry Arts, at the Culinary Institute of America in Hyde Park, NY.

Filmmaker Michael Chèze has committed time to capturing the character and the beauty of Markus’s work, paying careful attention to detail, and so truly honouring the ancient art of baking bread.