El momento del pan: Ibán Yarza at TEDxMadrid

Ibán Yarza explains that today bread is not fulfilling our expectations: it is often a low quality bread, because the baker competes with distribution systems which are transforming bread in a low quality, and low price commodity. This is wrong. Bread is something unique. No other kind of food suffers such a huge transformation from original ingredients to final product, it is a sort of miracle. And every piece of bread is unique, as it contais the bacteria of a specific place. To prepare good bread, time and respect are the two secret ingredient which are needed. Time because if the fermentation time is too short, the bread will have no taste. Respect, for the tradition of the recipe. Today we have lost many types of wheat and recipes. But on the other hand, the baker has more knowledge, he has the internet where he can share recipes, he has new and more sophisticated tools. The baker is still very much unknown. We know the great chefs, we do not know the great bakers. We discuss about wine, but we have nothing to say about bread. This has to change if we want to pay to bread all the respect it deserves.
Journalist and translator by education, and self taught baker, Ibán Yarza spends his time teaching baking classes throughout Spain and spreading the word of bread. Passionate about bread and gastronomy, his blogs have become a reference for the artisan bread-making community in Spain. He has recently launched "El foro del pan", the place for all things bread in Spanish. He will tell us about the fundamental role of bread in our civilization, and how to choose good bread.

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[1933ification]

UN NARCISTA COMO LA COPA DE UN PINO

[Claire Moelis]

I have found that bread in Spain commands a lot more respect than in the US, but it just shows how much the culture there has deteriorated. Even the chain corner shops have better bread than some "artisanal" bakeries in America.

[motivatingg]

Like if you got here through Soniastravels :)

[cajasdesabores]

Tiempo y respecto, apuntaré estos ingredientes no solo en la receta del pan.

[Francisco Vazquez]

Impresionante. Yo vivo en México y acá el pan que se come es como plástico... gracias a Ibán estoy comenzando a conocer lo que es el pan de verdad... De verdad, gracias por transmitir tu conocimiento.

Saludos

Paco Vázquez

México

[TheL1515]

Ibán transmite gusto por el pan y gusto por hacer el pan y contribuye a que los demás deseemos ponernos a amasar y hornear .Mi primer pan lo metí al horno después de verle en el programa Atracón a mano a armada y ahora casi siempre elaboro mi propio pas.El tiempono me sobra pero el rato que me pongo a ello es un momento de relax.

[mikel galparsoro]

Me alegra oir todo eso que yo tantas veces he comentado con Subijana, Aduriz etc.. Existe alguien más que habla casi con mi mismo patrón sobre el pan !

Pero hay otra mala noticia y es el hecho de que no hay panaderos ni centros de formación regulados, ni mucha gente preparada para impartir clases etc para que este oficio no vaya cuesta abajo hasta morir.

El modelo todo "Levain" vale para una cantidad muy pequeña y o poco variada de producción, según mi experiencia.

M.GALPARSORO (DONOSTI)

[Guillaume Lavoix]

Me encanta la pasion con la cual lo cuenta ! Y ademas es super interesante lo que cuenta y se me hace la boca agua nada mas escucharlo :)

I love the way he talks about bread, and on top of that, the topics are so interesting and only hearing about it makes my mouth salivate :)