CRUMB: Using a Mixer

In his new book CRUMB, renowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb. Richard shares his expertise through every step of the baking process, including the different techniques of fermenting, mixing and working - never 'kneading' - the dough. In this video tutorial, Richard explains the best way to use a mixer.

[@erezcohenbox]

Thank you very much. You are the first to show a REAL dough mix/knead with a mixer.

[@lencawthraw6802]

I can’t believe these videos, what a masterclass in superior bread making. Thank you Chef Bertinet, just ordered your book ‘Dough’

[@jameskeener7251]

An artist with flour; an artist with the camera. Thank you.

[@trackerbar18]

Thanks Chef Bertinet. You've taught me how to really use my mixer and tell when the dough has been properly kneaded with the hook. Now using cold water.

[@happymusics]

Thank you so much for showing us the bread making artistry.

[@CHI-ts2dk]

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

[@ImForgivenToo]

THANK YOU, Sir, for explaining this. Very much appreciated !!!!

[@deltarogue7009]

I checked your book CRUMB out from the library and had to check our your KZbin channel. WOW chef, it is so fun to watch a master craftsmen at work! I am very much looking forward to trying your methods. I have been using Forkish and Lahey's techniques for the last two years and am looking for more. THANK YOU for sharing it is truly appreciated. I will definitely be purchasing DOUGH and CRUMB to add to my collection!

[@AdamKDean]

Perfect. Just what I needed. Thanks for pointing me in the direction of this video, I'll let you know how I get on!

[@bbrown6515]

Great teacher! Thank you!! This was really a help in using the mixer for kneading.

[@maikhanhhh]

Thank you so much, Chef Bertinet, for teaching us “The Art of making French Bread”! Love your vidéos and ( soon your books).

[@allmc3120]

You are wonderful lecturer of bread making! Love the pace and really easy to understand. Thanks Richard!

[@romanygypsyderek]

Great move.. Nice to see you on KZbin...

[@maggielai197]

Dear Chef Bertinet, your lecture is awesome with precise and clear instructions. Merci Beaucoup !

[@tarkcetinkaya4332]

This video is so usefull ,Thank you Chef.

[@saadams4937]

Super présentation! Merci! 👍

[@lawrencekellie]

Very thorough. Thank you.

[@gullermorodriguez3172]

Usted es un gran maestro. Muchas gracias por enseñarnos y sobre todo por compartir sus conocimientos.

[@jsr1004]

Very helpful. Thank you so much Chef! It would be even better if we can see more of the progress INSIDE the mixing bowl, just like the chef can see.

Thank you. Really nice videos.

[@edithharmer1326]

Educational!! Great Tutorial! Thank you for sharing! Greetings from Kuala Lumpur, Malaysia 🌹 Edith

[@lawrencekellie]

Amazing! During the 4 minute machine mix, I usually get impatient and scrape the sides, thus not needing the 4 minutes. I was amazed how clean the edges of the bowl were after that 4 minute period. The rest of the machine mix went just as well. I've never had bread go together like this. Thank you. Now "resting" for 5 hours. Lawrence

[@sumaliasanthiwijayatiillek6997]

True master! Rare gem

[@pijcab]

Merci chef, excellent contenu et infos qualitatifs. Je pourrais regarder des heures durant.

[@johnscrivy]

Brilliant gonna try this I have a Holbert n50 that's 40 odd years old that was my late mums ,I usually make my bread at around 64% hydration never tried 73% so thanks for the inspiration Richard.

[@lindyarmstrong9598]

Chef Bertinet, you make me want to make bread all day long!

[@davidclark9086]

I recently hurt my shoulder and cannot mix by hand as I have over over the past years. This video saved me from making big mistakes. Thanks for posting.

[@iainwallington474]

Wow I could watch him all day ! Wait a minute I have been watching him all day! The dough looked amazing. Thanks for your brilliance a true maestro of bread awesome.

[@elviegraceganchero-gelman6338]

Chef, one day, I will take the bread making course in your school. I love your techniques. You inspire me to bake more and embrace the real food advocacy.

[@mozdieloz3826]

Bet you never did.

[@OdileFeria]

At last the perfect explanation

[@champagnebubbles7095]

WOW!! That is great

[@idahogal4675]

Thank you 🙂

[@leonardchang1948]

Always learnable moments with the maître. 🙏🙏🙏👏👏👏

[@NataliaJaramillo33178]

Chef, your Bread technique is amazing, I tried it today on the mixer, 1/2 the recipe and it came out beautiful and tastes delicious!!! Merci Beacoup!!!

[@dariocarr]

What recipe did you use? I pretend try this for a 75% hydrated dough.

[@iainwallington474]

What recipe did you use ?

[@NataliaJaramillo33178]

Iain Wallington From his book Crumb, plain flour, water, yeast and salt page 38

[@OdileFeria]

I almost have to hug the mixer

[@abby5884]

Nicely presented, thank you! If you are to add butter, what stage is to add it?

[@zeppelin1qaz]

You can even do the first part by hand to see and feel the texture then add into the mixer.

[@dmhepworth]

Wow I thought using a mixer would speed up the process. I don’t have one and now thinking twice about getting one. Thanks Chef

[@u235u235u235]

some people have medical conditions with bones, nerves and muscles in the arms and hands that makes all manual dough making painful

[@lawrencekellie]

I have used this method several times now, and it is great. Would this work with pizza dough? Except for adding oil, it's pretty much the same recipe as for bread.

[@chrisdsouza8685]

Extremely useful, because the mixer works without keeping us tied to the kneading.

[@TimTernet0]

Camera in the bowl? Great idea.

[@olddog57]

Nicely presented, thank you! Still a question: after the end of the process here is the dough (talking of a sourdough, I hope there is no difference in making it by mixer) is the dough ready for the bulk fermentation? Meaning no lamination or stretch and fold or coil folding is needed anymore, right?

[@absurdusername9519]

These extra sourdough steps aren't as necessary. I still do a bit of manipulation (stretch and fold and a lamination) with the theory that I'm redistributing the food for the yeast. Also the temperature of the dough gets more evened out as well.

[@sebastom123]

je ne comprend pas pourquoi que tu ne fais plus de video mais merci beaucoup

[@nadiafrei4954]

Monsieur, est-ce que vous avez une chaîne en langue française? J’aimerais bien apprendre un peu vos techniques. Vous êtes formidable👍👍

[@geminil2415]

I can see you are a master at this, and I can see your mixer is a Kitchen aid.The Kitchen aids in England don't have the lifting facility, was yours bought in France?

[@dangurney8107]

You can get the bowl lift type in the UK, often only to be found in catering equipment places but they are available. Smallest size is 4.8l. I got mine from Nisbets.

[@fangcooks5643]

Oh my there is a camera at the bottom of the mixing bowl. What an amusing device 😄

[@ElGuerreroMaya]

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?

[@pa0lab00m7]

My non-KA mixer only has the "J"-hook so that's one one I use. Is the S-hook better that than the J-hook?

[@sashineb.2114]

Some people say the spiral hook is better than the old one. My mixer is from 1989 and it has the J hook. I've never had any trouble with it so I wouldn't bother upgrading. Also, some of the spiral dough hooks do not fit older KA mixers (4.5 quart tilt-head, and 5 quart bowl-lift).

[@xedjflowx]

Kitchenaid recommends that I don't use my mixer any higher than the "2" power setting but I see that you are using it on "4." What are the impacts on the motor?

[@linanaranjo]

I was wondering the same thing...

[@luisservin3583]

I guess it depends on your model. Mine is a Kitchen Aid Classic, and it looks like it's going to blow up when I use it to mix dough. He is using an Artisan, and it still looks like it's struggling. My guess is that a professional model would handle dough better. What I do is use the mixer for about 5 min at speed 4, which gets rids of most of the stickiness, and then finish the dough by hand. I really don't want to ruin my mixer.

[@sashineb.2114]

I've read reviews where people have said their motors have burned out, and when they reached out to KitchenAid, they were told they should not have gone higher than speed 2 for bread dough. In other words, the motor died and KA wouldn't replace it.

[@Tazzyfan]

Manuals for the Artisian, Professional 600, 6-Qt & Professional 700, 7-Qt all read knead dough at the 2nd speed. I think the key here is what it should look and feel like. For me, I can tell that I need to knead at the 1st Speed longer. I’ve also been adding water at 85° F. I am going to change this as well and see how everything turns out.

[@pa0lab00m7]

i would suggest using colder water to delay the dough getting warm because of the friction. In summer, I even use ice cubes for half of my water requirement.

[@lentot20]

Where shall I get the measurement of the recipe ?

[@rosannadelvecchio928]

Evelyn Hoover you have to buy the book

[@hamishbindrinkin]

goes to show how important technique is.

[@u235u235u235]

you'd want to use a poolish or biga to get flavor in the final product.

[@cpsaila]

Tried to do this on my old 1970s Kenwood but the dough would not form, even after 20 minutes. I don't know if it was the mixer's fault or the flour which might not have been strong enough to absorb 72% hydration. Anyhow I switched to the other video and continued by hand (and cheated by adding some more flour). End product was very good. Fougasse looked lovely and the rolls and baguettes tasted great. Thanks Master Bertinet.

[@jinngeechia9715]

A 1970s Kenwood has at most 300W tops. I have sent mine to refurbish and it now has a monster 1000W motor. It helps a lot when it comes to bread dough. You still need more time. I process my dough at least 20 minutes before I roll it out to form.

[@gyun8126]

Christian Psaila I even kneaded mine for 45 minutes yet couldn’t reach enough Window Pane! Mine is a kenwood chef classic table top. Sometimes I feel like giving up!

[@christianras259]

Iam.learning.how.you.shape.different..breads.are.you.able.to.demonstrate.your.burger.bun.rolls.how.to.shapethere.are.so.many.thankyou.good.luck

[@publiusovidius7386]

Kitchen Aid instructions say not to go over Speed 2 when kneading dough. You void your warranty if you do.

[@dangurney8107]

You can get it done at Speed 2 it just takes longer. I have a KP5M5 (smallest of the bowl-rise mixers) and I find that it depends a lot on the flour. I use Wessex Mill flours and their standard Strong White Bread will clean the bowl at about 17-18 mins at speed 2 (plus 2 mins mixing at 1 to start with), whereas their French bread flour needs a full 28-30 mins (+ 2mixing) to come clean. You just need to make a coffee and relax. I never get the kind of silky smooth results Chef Bertinet gets unless I use my mixer. :)

[@eleanorkhachadourian2519]

I've tried mixing in my KA on speed 2 for 15 minutes plus mixing on speed 1 for 5mins. The dough is still sticky so I think I'll have to mix at speed 2 for longer. I wasn't sure what to do but called KA just to check and they assured me that mixing on speed 4 would potentially damage the machine and I think it would definitely shorten its life.

[@Equinoxious342]

Thanks for these comments guys, very useful.

[@janplexy]

Thumb up for a GoPro in the bowl

[@transbirthingperson4823]

Wait a minute. If he's watching the dough and we're watching him who's watching us?

[@alexschuster1618]

The dough is watching us

[@alexschuster1618]

The dough is watching us

[@alexschuster1618]

The dough is watching us

[@velhobarreiro8980]

Insta Richard?

[@dp6307]

And what next ? Can someone explain pls?

[@Rachel_B-4600]

I am desperate, i do like you said, and it never stop to be stiky, impossible to work with it. Did your wheat has special quality ? I use T55 with 9% eiwit 500g, fresh gist 4g, salt 9g and 360g wet water. Never the mix become clean in the machine (more than 15 minutes) I use cheap flour as even the horse don't like it. Help please

[@jan-martinulvag1953]

I think he uses 10 g of gist . 20g when using 1 kg of wheat. Will it make a difference? I dont know

[@jan-martinulvag1953]

is your bowl metal?

[@Rachel_B-4600]

@@jan-martinulvag1953 plastic

[@Rachel_B-4600]

@@jan-martinulvag1953 that seem very too much (see Boulangerie pas à pas where instructor was an official french professor)

[@jan-martinulvag1953]

@@Rachel_B-4600 its his recipe

[@xacanyp3178]

Сделайте пожалуйста перевод по- русски или по- немецки😀😢

[@pepadelval]

an d the ingredients? quantities?

[@jan-martinulvag1953]

I kg wheat, 700 g water, 20 g yeast, 20 g salt

[@wakeupuk3860]

I agree you are a very skilled baker and you made some very good points that KZbinrs do not, i.e. use cold water and that the mixing process heats up the dough. Having taught, trained and presented most of my life plus taught others to do the same, you unfortunately displayed the 'classic' weakness of all very skilled and competent masters like you do, is to forget what it was like when you were learning, your actual audience and do not give the information to us newbies because to you, it is so obvious. If you were training chefs in a Cookery School my following comment would not apply and that is most of your audience, I suspect would not have the commercial mixer that you had, especially a steel bowl that you can lift up and down and lock into place either at the rim by two protruding bolts. Most people would not even have a Kenwood EMIX that I have but with a glass bowl, not a steel one, due to the price which even holding down on half speed snapped the grey plastic ring that screws at the bottom to the stand. So you are wrong for us not to be concerned about the rocking such mixers make. Also, you made a lot of attention to touching a 'steel' bowl at the bottom, which in all likelihood unless a viewer is a professional chef or is quite wealthy would certainly not have the type of steel bowl they can touch at the bottom, unless they unscrewed it during the mix.

[@lenochekg9248]

Please add Russian subtitles.