Richard Bertinet

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@theresa4685 19 күн бұрын

I've done this technique of his. The dough that resulted made the best and lightest cinnamon buns I've ever created. Delish.

@Yomi-san 19 күн бұрын

Same process for wholemeal?

@heesface Ай бұрын

Thank you so much for the recipe, very tasteful bread! All the best from Holland!

@richleonard55 Ай бұрын

This was the video that really made the penny drop for me about using a mixer. I've been making better bread ever since. But there's always room for an idiot to screw it up....today I made a miche with the sun streaming in on the mixer and as a result the dough was a lot more difficult to handle. I should have realised that the sunlight was making the dough too hot - ambient conditions can have quite an effect on the outcome.

@caroln3564 Ай бұрын

Please come back to this channel.

@SarahWalker-Smith Ай бұрын

I would like to see Richard make a panettone.

@ChristianTheChicken Ай бұрын

I did not expect this to turn into a David Lynch film about ten minutes in.

@BUTTERVISION Ай бұрын

it's no wonder I fall asleep every time I try to watch this in full

@gerihegedus Ай бұрын

Awesome just awesome. Thanks master!

@christianras259 Ай бұрын

DONT SHOW YOUR FUCKING CROTCH ASS HOLE

@twne8336 Ай бұрын

Hi Richard. Thanks for your tutorial. Can you give some advice on using dough from fridge please (i.e. shall I let it return to room temp?). Thank you. BTW I made your Tarte Tropézienne last week. Was amazing. My filling/custard was poorly executed though - too runny. We still ate it all. Delicious. Cheers

@77goanywhere 2 ай бұрын

As a teacher of sourdough baking, I can assure anyone watching that 90% of people will not persist with the "slap and fold" method shown. This is why a multi-stage "stretch and fold" method has become the most popular method of gluten development.

@ShenZA6 Ай бұрын

i used to do it before. its way faster that stretch and folds, but I dont want to be reported by my next door neighbor for the loud banging😂 But I love the slap and fold, its therapy to me

@CodeMom 2 ай бұрын

I’m so happy to have come across this video! 😊 Great teacher!

@BB-br4qh 2 ай бұрын

Followed the recipe, still like a sticky lump of crap after mixing, I'll find another baker

@BB-br4qh 2 ай бұрын

Wet water😂

@solo022667 2 ай бұрын

What's the hydration on this ? Higher hydration needs more time to mix or less ? Longer will make the bowl hotter.

@salfeola3154 2 ай бұрын

Bake Temperature and Time please???

@MataH1 2 ай бұрын

My problem is when I open the door to put the bread and the water I nside, the temp goes down to 100°C, and takes ages to reach 220° again.

@MataH1 2 ай бұрын

Extremely sensual process. Beautiful.

@c69398 3 ай бұрын

The recipe???

@cindysunley5992 3 ай бұрын

Hello! Thank you. Have you done this technique with Ancient grains, low in gluten?

@espenstoro 3 ай бұрын

Wow, I didn't think brioche was viable to mix by hand. That's some skill.

@kevinu.k.7042 3 ай бұрын

Tremendous video - An enjoyable watch. I did smile a little though at the comments about British baking. Richard was referring to the way my mother used to bake back in the 1970's. Many British folk haven't kneaded like that for over thirty years and yes, it was the old French Boulanger Paysan methods which came to the fore. So too did the use of natural leavens which sadly Richard does not seem to use. Anyway Richard, I always recommend your videos to others for the excellent dough handling. Thank you for all you have taught me over the years.

@onetrue217 24 күн бұрын

I discovered Richard a few years back and have baked many items from his book Dough. May I ask, what do you mean by ‘natural levain’? He does use biga, fermented doughs and sourdough in his other books, Crumb and Crust. He really does handle the dough so well doesn’t he? Cheers

@kevinu.k.7042 24 күн бұрын

@@onetrue217 Apologies, Natural Leaven is what the Americans call sourdough. The problem with the term sourdough is that it implies the dough is sour. In France and Italy and amongst many in the UK a sour bread is seen as a poor loaf. Hence in France the term is 'levain naturel'. American dominance of social media in the English language has led to the adoption of their term. FWIW Americans *generally* like their naturally leavened bread very sour. Thanks for the heads up about his books. I've read both. As a quick intro to naturally leavened baking Crumb and crust is OK. No depth though. However as someone who tutors advanced baking I'm in a different space to many home bakers. I will be for ever grateful to Richard for introducing me to slap and fold kneading. A very old French techniques and the fastest way to develop gluten by hand. The 'slap' actually breaks the intial weak gluten bonds allowing the stronger sulphur sulphur bonds to take their place. Best of baking to you!

@jimreagan6510 4 ай бұрын

he is good i like his work with dough

@zashuiva7324 4 ай бұрын

"The british method of making bread" ahahahha

@kellyng6618 4 ай бұрын

Thank you very much, you are a real teacher for me, while so many questions i had ,now I get the answer, again thank you teacher

@xmoex6393 4 ай бұрын

😂

@kseth6992 5 ай бұрын

That last baguette was so much fun

@fpvx3922 5 ай бұрын

These shots where people pour water onto the camera 01:29 I always think "that is how it must feel like for an urinal"... which makes the rest of the video - especially cooking ones - less cool... I love Bertinets knowledge, etc... but camera creativity ... baker, stick to your baking :) your amazing baking :)

@billbliss2500 5 ай бұрын

I’m now up to a 30 qt mixer. I can’t believe that I started out with you now 2 years ago! How time flies! Thanks for being the Great Teacher that you are!

@9mmTXn 5 ай бұрын

Im not sure what happened with my dough. I used the following... 964g King Arthur AP flour 36g Red Mill gluten flour (for STRONG flour or 14% protien) 20g yeast 20g salt 700g room temp water When this came together, I had to knead it. The slap and fold technique wouldn't work. It wouldn't stretch as expected. Absolutely no extra flour was used. Any ideas?

@soufflefatale 5 ай бұрын

This video is amazing. I would love to see you make this video again or make a reaction video to this :D eline sağlık.

@sharontjaden1150 5 ай бұрын

Can I make the dough, bring it together and then refrigerate overnight or for use at a later stage?

@wr3397-h9v 5 ай бұрын

What if the dough is big batch say 3 kg or more is this method still applicable?

@cliffcox7643 5 ай бұрын

IN the beginning, the dough will win, then as you learn his ways, you will win and be his master.... he will then serve you well.

@cockerswilde 5 ай бұрын

Personally I would have taken the go pro out of the mixing bowl before starting the mixer

@gettem6341 6 ай бұрын

I like that you show how to make it by hand, too many of these other videos are using kitchenaid mixers, not good.

@KatonBouzalakos 6 ай бұрын

Hello richard can you make a sougher dough bread video separately from the starter pls i already have a starter

@yolindao5893 6 ай бұрын

Finally I found someone to explain it from scratch! I watched tons of videos “ it take just ten minutos” but it was not true if you do not have the right technique. Thanks 🙏🏼

@kathleenmacfarland1817 6 ай бұрын

Thank you Master Baker! 😁 Really Helpful

@PeterJacques1 7 ай бұрын

When that suspenseful music started I thought it was super unnecessary. Then I saw him start handling those hot loaves with his bare hands and felt like it was very appropriate.

@ElGuerreroMaya 7 ай бұрын

I've been struggling heavily to have the dough come to the final stage he shows in the mixer, it sort of wants to come together but then it pretty much goes back to being splattered all around. I don't know if it's the humidity in my country (Costa Rica) or the temperature of the room. Anybody has any tips?

@TimTernet0 7 ай бұрын

Camera in the bowl? Great idea.

@mariarugolo2487 8 ай бұрын

What a wonderful teacher and instruction. Does anyone know the oven temperature? For the recipe, based on another video of Bertinet, the basic recipe is 1kg equals (1,000g) bread flour, 720 ml water, 20g fresh or dry yeast, and 20g sea salt. Always fully incorporate yeast into flour first, then add salt and then water. If only i knew the oven temp and bake time.

@kwkarol 7 ай бұрын

250C, bake for 10 minutes, then again for another 8-10 minutes to get crispy crust. He also uses a spray bottle to mist the oven once he puts the dough in. Always pre-heated oven

@nathalienathalie9475 9 ай бұрын

Pourquoi vous parlez en anglais 🙈 pourquoi vous expliquez pas en français puisque vous êtes français!

@CHI-ts2dk 9 ай бұрын

When using a mixer, I use ice packs, those used to keep your beer cold, under (or around) the bowl of the mixer.

@m-a-t-t6869 9 ай бұрын

this guy could slap and fold pancake batter into bread i swear

@sumaliasanthiwijayatiillek6997 9 ай бұрын

True master! Rare gem

@dmwieg 10 ай бұрын

Thanks.

@erranandrews63 10 ай бұрын

I’ll bet it’s 1,000 G of flour.😊

@dmwieg 10 ай бұрын

Great video; but it would be of added benefit if in describing "strong" bread flour, he were to specify the protein content. Folks who think they can achieve the same results with King Arthur Bread Flour will be disappointed, as the 12.7% protein content will be insufficient to absorb that much water and develop the needed gluten structure. I suspect our chef is using a flour with a protein content of at least 13.5%.

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