4 GENERATIONS of a family running this bakery for 80 YEARS! Traditional spanish BREAD!

Hi our amazing friends! Here we are with a new and super special video!
For more than 80 years, this award-winning bakery in Spain has been run by the same family through 4 generations! From the great-grandfather to the youngest son, every member has dedicated their life to keeping the art of traditional Spanish bread alive. Isn’t that amazing?!

In this video, we take you inside their bakery to see how they prepare dozens of kinds of artisanal bread, pastries, and traditional Spanish sweets every single day. It’s not just a bakery, it’s a family legacy that has survived through time.

Please turn on the subtitles for more info! 🙂

【Store Info】
Name: Forn Mariu
Address: Carrer Riu de les Caixes, 61, 03440 Ibi, Alicante
Maps: https://maps.app.goo.gl/dVxeaLv7C5j6uADfA

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Intro 🙂 Today we’ve come to Alicante to visit this very special bakery. It’s special because it’s over 80 years old! And not only that, it has won countless international awards. Santi, along with his father Carlos and his mother, will be with us today. “The name comes from my grandmother , who was the pioneer of everything, the baker who taught us all, and her name was Mariu. We are three siblings; there’s my brother, who’s a pastry chef, and my great-grandfather, also making bread right here, but now it’s been renovated.” This is the area where we make everything, and the bakery area. The bakers start their day at 6:30 in the morning, and now they’ll explain why. “This bread is called Mariu, it’s our house bread. We make it with 20% sourdough and we make it with whole wheat flour, rye flour to give it a rustic flavor , and we create a mixture of a very healthy bread. What we combine is 80% of the water with all the flour in the recipe, creating autolysis, breaking down the gluten little by little, and then the breads will gain much more volume and will be more digestible. It will be in a bulk fermentation, at 28º to release the yeast, for about 3 and a half hours. And once the 3 and a half hours have passed and it has gained the strength we want, we shape it and let it rest until the next day for about 15-18 hours.” “We’re starting to prepare the bread with sourdough. This is the sourdough starter. Our breads all use sourdough. We refresh this twice a day, every day. And this is like a puppy 🙂 you have to feed it, you have to let it rest… If the puppy is angry, it won’t make the bread properly :)” The passion and dedication they put into each dough is something you don’t see in many places. Working this way, with fermentation times of more than 24 hours, allows the bakers more normal schedules, and the bread is much healthier to eat. The dough is regularly checked to make sure it’s kneaded properly. It’s then ready to rest! The dough is stored in blocks in a temperature-controlled chamber. “This is a “pagés,” which is a very rustic bread, but more like a white bread. And this is the one with seeds. The one with raisins and nuts, this one is 100% spelt. This is a 100% whole wheat bread and this one is 100% whole wheat spelt. And what we do here is a method called “respectus panis,” a French method. The “respectus panis” method is a breadmaking approach that prioritizes a slow, long fermentation, with very little or no yeast, using minimal kneading and ancient techniques to create a healthy, digestive, and tasty bread. “And now once it’s formed, it will be between 3 and 4 hours, until the next day, then it will have a 48-hour fermentation. “So that when people eat bread, they don’t feel that heaviness.” These doughs are from the day before, which once rested, can begin to be shaped. This dough will be for the typical Spanish sandwich loaves. With the help of this machine, they shape the loaf of bread. Once the loaves rest a bit, it’s time to put them in the oven! “We have types of loaves: bocadillos and a type of mollete, which are all from the same dough.” These are “molletes,” a typical Spanish round and spongy bread. Now they’re going to knead the house bread: Mariu. Look how hydrated this dough is! First, they give it a first shape and then they shape it again and put it in special baking containers. “Now they pre-ball it, trying to have as little flour as possible inside. This is one of the most popular breads in the oven! That’s why they make a large quantity every day. After pre-balling, it is given the necessary shape and tension to finish the bread. Now they’re moving on to “pagés” bread, also very popular with customers. This bread is also a loaf, but not whole wheat. “This is mariu, which contains less yeast and a higher percentage of sourdough. This has to be a straight cut so it doesn’t “crackle” and so the pattern is visible but the bread doesn’t split open. And this one isn’t cut like this because I want the pattern to be visible, so you have to make the cut at an angle. “This is the “pagés,” and no two are the same. I’m not going to cut anything into this one, I’m going to let it open on its own weight.” The first loaves come out of the oven! They look incredible and are so crispy! These are the sandwiches, just like the loaves but smaller. And the muffins! Now they’re going to make the seed bread. “What we do is toast the seeds beforehand, and soak them overnight, so that the seeds don’t rob the bread of moisture.” The seeds they use are: sunflower seeds, sesame seeds, brown flax seeds, and poppy seeds. Once the dough has rested (this one is from the day before), the bread is shaped into balls and more seeds are added on top. It looks so good! Now they’re going to make the burger brioche bread. This bread is brioche-like because it has butter and sugar, giving it that characteristic flavor. And they use turmeric for the color. “We can see when the dough is good when the gluten is formed.” With the help of this machine, they separate the pieces more quickly to get ahead. Although they finish shaping them one by one later , One. Now they’re going to make the milk bread. It’s a type of sweet bread of French origin, very light, fluffy, and tasty. “This bread doesn’t have any water, and all the hydration comes from milk.” “In the end, this is still a brioche or milk bread, Viennese bread…” The country bread is ready! And so is Mariu’s bread! The cookies that Carlos made and the seed bread are also ready! This bread that they’re going to start making is a very special bread: it’s called “cross bread.” It’s a typical bread from the cuisine of Ciudad Real, more especially in Tomelloso. “It’s literally a dense bread, with a 50% hydration, very little water, so what it does is make it a very smooth bread. It’s a very different dough from the ones we’ve seen before. “And what I’m doing is leaving the entire smooth part to close it on one side.” “Then the “pear” shape is made , and once there, it’s closed. Then the bread is sealed, and then you’ll have to seal it again.” Now there is no bark of any kind; is humid, so the fan will take that skin so that it later creates the consistent and hard crust” “This is the famous cross, it opens and it has to be a cut that doesn’t pierce completely but is very deep.” “And this is in the oven in an hour” To finish, the crust of the bread is pierced irregularly. Now they will begin with the preparation of the croissants! To do this, layers of dough with butter must be formed. Once the dough is laminated and folded, the portions are cut to begin forming the croissants. “Little by little, trying to make it straight so that the layers can be seen” The work of croissants is a work of dedication and patience 🙂 As Santi is passionate about baking, he is always innovating with new products: this is a new product that they will launch for sale: croissant roses! then we will see the result 🙂 For the chocolate croissant, they add this dough with cocoa. “This year we are part of the National Panettone Team, we are going to compete in the World Championship to be held in Verona, Milan. I am lucky enough to be the Team Manager, and I have Daniel Jordá and Jesús Machí as role models, and then we have Ton, current world panettone champion, who will be the team captain, Miguel from Marea Bread and Yose, this group of panettone lovers who are going to see if we can bring the world championship to Spain.” Here Carlos keeps his most precious secret: the sourdough of the panettone! With the peachimeter we control what level of acidity it has. Through successive refreshments, what we do is multiply, feed these bacteria. When you don’t feed these bacteria, they slowly die. ” And now we start with the panettone flour. Its characteristic is that it’s a very extensible and strong flour. Being so extensible allows you to load it with lots of fats, egg yolks, butter, chocolate… Now it stays in a container at 30º, until the pH is between 4 and 4.1. The cross breads are now ready! And so are the milk brioche breads! Now they are going to prepare the semi-wholemeal bread. This is the bran all ground to 100%. After the croissants have rested, they are ready to put them in the oven! But first, a layer of egg yolk is applied to make them shine! This bread is like the cross bread, but in an elongated shape. “This is the caramelization of the puff pastry” We have the puff pastry cooked in white, and then we add the powdered sugar so that now when it comes into contact with the oven it caramelizes and becomes super crispy. ” This is our famous almond coca” It is made with Marcona almonds from the area. It is incredible!! And to finish, the star touch of cinnamon. Here are Santi’s new creations! Don’t they look beautiful?! They will be filled with chocolate, salted caramel, etc. and the croissant… SUBLIME Since the store is about to open, they are already starting to finish the products. These croissants are filled with chocolate, these ones with pistachios, and these ones with white chocolate. Here we have the already caramelized puff pastry. With it Carlos is going to make the cream millefeuille, with homemade cream made by them. We make the puff pastry with butter, they are perfectly separated layers, we make it from one day to the next, so it rests all night in the cold. It is an “inverted puff pastry” what we It gives an exceptional crunch.” And now she’s going to prepare the famous “bayonnaise,” which is a cream of angel hair and pastry cream to spread on the puff pastry. Now another layer of puff pastry is added. The rest of the pastries are put in the oven so they’re ready for the first customers. It’s time to open! Eva is in charge of setting up the shop and serving customers. She’s been doing this since she was little! Apart from the shop, they also sell to various shops and restaurants in the area, as well as to large stores. The earliest customers are already arriving! “This is the ensaimada dough but with angel hair. This is called esparteros: it’s a sweet that a man from Alcoy created in honor of the espartero guild of Alcoy.” Also made with the same ensaimada dough but with cinnamon.” For today we say goodbye to the Mariu oven, one of the ovens with the most history and tradition in the area, and we wish them that the new generations will be as successful or even more than their predecessors! Thanks for watching the video!