Shadowing Practice: Bakery life- 24hrs in my little bakery - Learn English Speaking with Video
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Gluten morning!
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It is so so cold.
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Today is a prep day which means the ovens are not on.
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Alright, let's get baking.
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Although working in a freezing bakery isn't exactly the best, it is very helpful when it comes to making pastry, as I can keep the butter cold and stop it from melting into the dough.
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I could not be a drummer.
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I don't know how they do it.
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Anyway, this is the croissant dough.
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Fun little fact, croissant dough doesn't actually have any fat in it, or mine doesn't, until I then add the butter and then it does have a little bit of fat in it.
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These are both plain, but this one is a chocolate one, which I'm so excited about.
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So every baker has a different technique with their croissant dough, but the way I do it is I do two brick folds.
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So a brick fold kind of looks like this.
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So you take the end and you fold it like over two thirds, and then you take the other end and you fold it over a third, and then you just fold it over itself.
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So this creates four layers of dough and then the butter is sandwiched inside it.
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So that's how you get all those like flaky layers of pastry.
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Just butter and dough and butter and dough.
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Yeah.
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Whilst the croissant dough has a little rest in the fridge, I make the brownies.
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If you fancy watching how I made these, I put them in my video last week.
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For the cherries I'm using sour cherries which I brought frozen and then I defrosted and I drained the juice because I wanted them to be soft but not too watery but also not too chewy.
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I'm so excited.
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For some reason I take it upon myself to lift both trays of whatever it is, buns and pastries at the same time.
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There is no point to it.
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Again this is so unnecessary but it's such a good challenge.
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Last week a lovely family came to visit the bakery.
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They owned a small holding in Croatia and made the most incredible blueberry jam from Japanese blueberries which is what I'm using now for this blueberry and lemon babka.
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This could get quite messy.
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Okay so good so far.
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All right it's looking it's looking good touch red.
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Wait I'll show you.
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I hope you saw.
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Now I'm gonna braid it.
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Hopefully I can braid it better than I braid my hair.
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You're looking at it from a distance but it's not good up close.
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Like the buns and the pastries, all the bread goes into the fridge to be baked the next day.
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That was quite satisfying.
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Okay, now it's time for the fun part.
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I'm just gonna scooch you over there.
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Wait do you guys want to see this bit?
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Okay I hope you can see.
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But in case you can't see and you wear glasses, people who wear glasses are the coolest.
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This is just potato, like cheesy mashed potato, and ricotta and chives and garlic because garlic cheese and potatoes just you can't beat it.
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and it's gonna skip.
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Voila.
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Don't worry, I didn't forget about this fella.
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It's just, this is a new recipe and it's very important to do a little bit of quality control.
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It looks so good.
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I'm gonna go make myself a cup of tea to have with it because you can't not have tea with
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carbs it's just it's such a good combination in case you fancy making these buns yourself the free recipe is up on my sub stack i cut it when it's still very warm but look at that
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I'm not sure why but I fully dressed like a smurf today I mean there's a lot of blue going on that is the day done but now I'm very cold and I need some hot food
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I'm so excited about these fellas.
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I do not have a fancy proving machine so instead I put all the pastries and buns in the convection oven at a low temperature to warm up.
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I score and load the deck oven with all the bread.
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Honestly, I'm not sure how awake I am.
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I reckon a solid 65%, but there aren't a lot of brain cells working at this point in the morning.
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I like to give all the loaves a little water spray before they start baking so you know they're nicely hydrated which kind of reminds me I need to hydrate myself.
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There is a lot of bread to bake in the morning so each deck will probably do around three rounds of bread and 12 loaves go into each round.
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Whilst everything is either cooling or baking I glaze all the buns.
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as you can see I'm very happy with the bread then I dimple the focaccia and realize I'm matching with the Maldon sea salt
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Finally, all the bread is out and now I can just have a little bit of time to rest and enjoy the sun.
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Meanwhile the buns come out and I can start glazing and decorating them.
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Once everything is cooled we load up the breadmobile, do a wee bit of quality control, then set up shop and sell.
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We have cheese and ham, we have brownies, we have croissant, we have Chelsea buns, we have cinnamon buns, we have marmite cheese,
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we have jalapeno cheese, we have Nutella and pistachio, we have chocolate cherry, we have potato and garlic and chive, either in In bun form or in croissant form, I'm going to see the lemon bar.
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Thank you.
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Thank you for watching Gluten Bay.
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Thank you.
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Vocabulario y notas de pronunciación para esta lección
Esta lección de conversación de nivel B1 se basa en el vídeo “Bakery life- 24hrs in my little bakery”. Las palabras que más se repiten: bun, dough, croissant, bread, fold. Este vídeo tiene 67 frases y 952 palabras para practicar shadowing. La parte hablada dura 10:48. El hablante habla despacio, unas 88 palabras por minuto, así que hay tiempo para imitar cada sonido. Solo el 75 % de las palabras está entre las 3.000 más comunes del inglés, por lo que el vocabulario es exigente.
Vocabulario clave de este vídeo
Las 15 palabras más avanzadas del vídeo, con su pronunciación y significado:
| Palabra | Pronunciación | Significado |
|---|---|---|
| bun sustantivo | /bʌn/ | bollo, panecillo |
| dough sustantivo | /doʊ/ | masa, pasta |
| croissant sustantivo | /kɹəˈsɑnt/ | croissant, cruasán |
| pastry sustantivo | /ˈpeɪstɹi/ | pastelito, pastelillo |
| bake verbo | /beɪk/ | hornear, enhornar |
| fold verbo | /ˈfəʊld/ | plegar, doblar |
| potato sustantivo | /pəˈteɪ.təʊ/ | patata, papa |
| blueberry sustantivo | /ˈbluˌbɛ.ɹi/ | arándano, mora azul |
| braid sustantivo | /bɹeɪd/ | trenza, simpa |
| garlic sustantivo | /ˈɡɑɹlɪk/ | ajo |
| oven sustantivo | /ˈʌ.vn̩/ | horno |
| cherry sustantivo | /ˈt͡ʃɛɹi/ | cereza, guinda |
| chive sustantivo | /t͡ʃaɪv/ | cebolleta, cebollino |
| fella sustantivo | /fɛ.lə/ | tío, muchacho |
| glaze sustantivo | /ɡleɪz/ | esmalte, frita |
Phrasal verbs que vas a escuchar
| Palabra | Pronunciación | Significado |
|---|---|---|
| come out verbo | /ˌkʌm ˈaʊt/ | revelarse, salir a la luz |
Frases que vale la pena repetir
Frases cortas y completas del vídeo que puedes reutilizar en la conversación diaria:
- I don't know how they do it.
- I'm just gonna scooch you over there.
- Wait do you guys want to see this bit?
- Don't worry, I didn't forget about this fella.
- I'm so excited about these fellas.
Gramática en este vídeo
Las estructuras que más usa el hablante, con las palabras exactas del vídeo:
| Estructura | En el vídeo |
|---|---|
| Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace | is sandwiched · be baked · is cooled |
| Oraciones de relativo who / which + oración — información extra sobre una persona o cosa | day which means · blueberries which is · people who wear |
| Superlativos the -est / the most … — lo más alto o lo más bajo de un grupo | the best · the most incredible · the coolest |
| Verbo + -ing enjoy, keep, stop… + -ing — verbos seguidos de la forma en -ing | start baking · start glazing |
Pronunciación a tener en cuenta
El hablante usa 31 contracciones y formas reducidas, como I'm, gonna, can't. Dilas en su forma corta, tal como las oyes.
- Los sonidos de “sh” y “zh”: convection /kənˈvɛkʃən/, pistachio /pɪsˈtæʃioʊ/, preposition /ˌpɹɛpəˈzɪʃən/, mash /mæʃ/
- Palabras largas — cuida el acento: jalapeño /ˌhɑ.ləˈpeɪn.joʊ/, preposition /ˌpɹɛpəˈzɪʃən/, unnecessary /ʌnˈnɛs.əˌsɛɹ.i/
Sonidos difíciles para hispanohablantes:
- s + consonante al inicio — sin añadir una “e” delante: scooch /skut͡ʃ/, stack /stæk/, spray /spɹeɪ/, skip /skɪp/
- /v/ — no es /b/: los dientes tocan el labio inferior: oven /ˈʌ.vn̩/, chive /t͡ʃaɪv/, convection /kənˈvɛkʃən/
- /z/ — sonora, no /s/: glaze /ɡleɪz/, freeze /ˈfɹiːz/, preposition /ˌpɹɛpəˈzɪʃən/, cheesy /ˈt͡ʃiːzi/
Cómo practicar con este vídeo
- Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
- Haz shadowing frase por frase a velocidad normal, repitiendo cada una hasta que tu ritmo coincida con el del hablante.
- Grábate y compara con el original, prestando atención a palabras como bun, dough, croissant.
¿Qué es la Técnica de Shadowing?
Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.