French Baguettes | Richard Bertinet | Gozney Dome

[@juliangheiler7646]

Job done. Happy days. This guy has managed to simultaneously be extremely French and extremely British.

[@marcmalet4306]

Interressant

[@BUTTERVISION]

And somehow it works so well haha

[@mynameishewit]

It's because overseas they teach UK English. I crack up listening to my cousins speak English and i asked why do you sound British? He said they teach UK English here

[@BUTTERVISION]

@@mynameishewit that's your cousins. Bertinet moved to England from France

[@felipemorales4901]

“Don’t start too fast, you’ll get frustrated” - great advice for any chef.

[@l.w.i7478]

I love how quietly, precisely and to the point he talks and works; he only makes necessary movements; there is no feeling of haste at anytime. So relaxing (even if you’re not baking yourself). The camera work is outstanding, and fits the explanations perfectly. And I especially like the tiny bits of dry humour…

[@emmgeevideo]

One of the best Gozney videos. No nonsense, just technique. No beeping out unnecessary swearing either.

[@alainportant6412]

the kitchen nightmare

[@foofooblenda734]

so true the mouth on our youtubers is horrific

[@made.online2149]

I fucking love bread

[@emmgeevideo]

@@made.online2149 Ooooo....

[@emmgeevideo]

@@made.online2149 You're cool

[@UncleRanger]

I love how when he shape the dough, romantic french music starts playing

[@jdhenckel2]

i know, right?! so awesome

[@chrisdeangelis4616]

It's stunning watching his technique as well

[@Luke-ig6sq]

This is probably the greatest baguette video I have seen on KZbin. A lifetime of baking experience given a very short amount of time to explain how to make baguettes. Every sentence contains a wealth of information and I will need to watch this video many, many times to absorb it all.

[@DaKooot]

Do you perhaps know why he uses two types of yeast; both fresh and instant?

[@gerardjones7881]

@@DaKooot its a choice, use one or the other. Fresh cake yeast is the best way.

[@janicepoelen959]

@@gerardjones7881 merci

[@secallen]

He does a bread course on BBC Maestro, covering many different types of bread. Recommended.

[@kerygmalivelooping1318]

Thank you!! My wife and I try to go to Paris at least once a year and are obsessed with great baguettes. We are now making two small batches of 5 each day, morning and evening. My 15 year old son has all of a sudden become a master baguette baker thanks to you! These are fantastic!

[@mcbeenerd]

I adore watching Monsieur Bertinet; his passion comes through so clearly but in a way that's calm and lovely to watch. The techniques he uses are flawlessly done! Bravo!

[@gozney]

Couldn't agree more!

[@4578simonhi]

This is bloody fantastic, well played Monsieur Bertinet and Gozney 🙌

[@noslende]

This I absolutely agree with! very much enjoy seeing someone show so much passion and enjoyment when making meals of all sorts!

[@randmayfield5695]

I am a retired culinary arts instructor so I spend my time teaching myself new skills and reinforcing the ones I already know. I am here to tell you that these instructionals are top-notch in every way. My respect goes to this man because of his natural ability to teach and his attention to the many small details that are required for a professional result. Thanks.

[@DaKooot]

Do you perhaps know why he uses two types of yeast; both fresh and instant?

[@DaKooot]

Sorry I meant yeast indeed :) thank you

[@cormacwarren1561]

@@DaKooot He only uses one, both measurements are given in case you can't find one or the other, fresh measurement is given for people who have that and instant measurement is given for people who have that.

[@DaKooot]

@@cormacwarren1561 Thank you !! Simply read it wrong

[@filipgasic2642]

​@@cormacwarren1561Do you have any instructions for someone like me who doesn't have this kind of oven. How can i make these with normal oven? Do i get the pizza stone and use that to simulate this oven? What about the steam?

[@dougie_big_bo]

Can someone also appreciate the flow and camera work.... This had content every second 🥈

[@gozney]

Thanks so much!

[@kevinalba386]

Great teacher. No B.S. simple teaching. I already love him.

[@roryw8949]

This is the best recipe I have found in three years along with very clear instructions- if you break it down into the specific steps and carry each one out as Richard says you get the same result as him (after while!)

[@dirtmcgirt6531]

"You can always keep the wooden board of a champagne bottle box" You gotta love the french

[@kevinjamesparr552]

I do love France but do they love us English

[@jackismname]

@@kevinjamesparr552hahahaha no… but it is what it is…

[@warbonnett1]

Of course. He even uses british bread flower. Hah​@kevinjamesparr552

[@hayati6374]

@@kevinjamesparr552 What Spain Germany England and Italy have in common is a neighbor with an attitude

[@camiloaguirre59]

Their only frame of reference is high end gourmet products, weird to us in America.

[@xristoforos23]

This is a master at work. It feels so good when you see a professional who has spent most of his life doing something explain it in such a simple and coherent manner. Hats off to you sir.

[@eduardofukay]

Lovely. Precise movements and clear instructions. My godfather was a baker. He used a heavy cloth to separate the bread doughs in his bakery. It was a precious memory rekindled.

[@CantEatFlutes]

He seems so happy to be baking baguettes like he has probably done a thousand times already. Lots of great advice as well. 10/10

[@crushingbelial]

The sound of the bread alone is magnificent

[@deeptruthss]

Such an excellent teacher, very pedagogue. With humility and simplicity, he teaches every detail. Thank you! This video and its content is a pure work of art!

[@gwirgalon3758]

très français, celà -- c'est sérieux (which means always a bit of a smile and sacred humour..)

[@michun72]

the beauty of excellent craftsmanship - it's like ballet!

[@blahmaas]

Sign of a good baker is somebody who can wear a jet black jumper and not get an ounce of flour on him. 🤣

[@CarlosLauterbach]

8:43 Well not 100%, but damn he managed to stay pretty clean tho

[@rayzalaf8988]

Many years ago I worked at a Builders Merchant and we had a plasterer and his mate come in on a regular basis, the young bloke never had a spot of plaster on him, we used to take the Mickey out of his boss saying he was letting him get away with murder, he told us that he'd never come across anyone as skilled in his life at such a young age, he put him on plastering ceilings and he still didn't get any on him, similar sort of thing. I've worn black when tring to bake a single loaf and ended up looking like the Pilsbury dough boy.

[@evanlane1690]

The par baking tip is so helpful!

[@fireoflife]

I didn't notice, until you said it. But yeah that is actually pretty impressive.

[@seamus6994]

Ha, he probably has four matching jumpers. And changed them 3 times....😆

[@sergisamongas]

I would be interested in seeing baguettes made in regular gas oven, since unlike most people watching this video, I don't have that specialized oven.

[@moyajanko6642]

Richard teeches students to use an upside down large baking tray or a baking stone, in a standard oven, at very high temperature.. You are likely to also need a baking peel to get the dough onto your very hot surface.

[@boatdetective]

What you can see here is true of any craftsman: economy of motion. He has the experience and confidence to use the absolute minimum handling of the dough. Each subtle movement has meaning and purpose. Elegant.

[@opwave79]

I have watched other baguette videos and not only does he cut out to the chase, that “taking the dough for a walk” with the dough scraper tip is pure gold.

[@kamenidriss]

What a true master. He makes every movement look so easy. Goodness me.

[@rgucci8172]

Love the three cords of cut firewood stored in the kitchen!

[@sunnyd5191]

A military grade technics. Passion, Precision, concise. So relaxing and reassuring ❤ many thanks!

[@gwirgalon3758]

but with the respect and heart that all military teaching fundamentally lacks, as that is its point, to torture and kill other people, which is unnatural to us to do.

[@charlesschweicher4148]

Merci beaucoup. Avec votre méthode j'ai enfin arrivé a avoir un résultat correct.

[@ayhansuozer2991]

Wonderfully explanation of the baguette 🥖 recipe .Thank you sir.

[@cango5679]

A master with a healthy philosophy! Thanks! I did my first successful slap and fold today thanks to his instructions!!

[@bigding8977]

That crunch at the end was so satisfying.

[@jeannecanto3414]

I have watched so many baguette videos and this is the simplest and most GORGEOUS result!!!!! Love that it makes many small ones which is better for sharing.

[@jkuntz67]

hi he make the shape that fit in the oven ...

[@kentuckyfriedsocks4384]

felt wholesome to watch. a nice little quiet time cooking video that isn't ASMR

[@blvklotus7071]

this french man is so talented keep his content coming

[@amylocke8173]

Yes! Ditto. Always working on improving my skills and knowledge, even though I'm retired from a Culinary school!.

[@jamesgrellier4750]

Fantastic video. Brilliant instructions from the brilliant M. Bertinet. His in-person courses in the UK are absolutely excellent!

[@elenalegorreta839]

Make me smile and very happy. I learned bakery with Mr. Bertinet. Thanks thanks thanks

[@burntoutbakery]

I am a huge fan of Richard’s. Watching him bake is wonderful, and he clearly loves his trade and loves to teach others. Fantastic

[@greeneffectltd]

If you follow him does he ever explain somewhere why where the top of the dough is an important part? I mean it's a dough in the end of the day it should be even and homogenous.

[@Chzydawg]

@@greeneffectltd I'd imagine its to do with fermentation as the structure of the bubbles will naturally push up (where the top is), it's a pretty common thing in all pre-fermentation baking.

[@tiffanyh3614]

I learned a lot from this video, thank you, Richard! Also did a great baguette from this, even I am a biginner. If will be great if Richard could do similar for sourdough, with mixer, since all we could find the steps from all videos are complicated and difficult to follow.

[@Chzydawg]

​@@tiffanyh3614 Just use the same hydration and instead of using yeast use a sourdough starter. I think the equivalence is 100g starter to 10g yeast. Maybe slightly lower hydration to account for the wetness off the starter, like 65% instead. All other steps should be the same.

[@robertsherman9975]

Once again, you never disappoint. A true artisan that loves his craft and educating others. Brilliant !

[@Simplycomfortfood]

Thank you, Richard. You are a treasure. Cool and rainy weather here at my home. Perfect with some soup or stew.

[@amylocke8173]

I've made these several times now and they always come out beautifully. But I have to admit that every time I make your recipe and follow your video instructions, I get very emotional as I pick up on your passion for the process! Amazing!

What kind of oven do you have?

[@sherrillnolastname221]

Our Malamute dog loves the ends of the French baguettes because they are hard and crunchy.

[@amon3350]

This might sound silly but pay attention to how he ate the sandwich at the end. He flips it upside down so the crust on the baguette doesn't completely destroy the roof of your mouth lol. Take notes

[@guyeshel9316]

Thank you I'll pass it on to my wife, that's her main complain

[@DavidLeeNCSU]

You Gozney folks chose a great Baker/Spokesman. A great teacher and so likable as well.

[@paulmansonhing]

Thank you for this gift. My first attempt at making classic french baguettes and these instructions are easy to follow requiring some patience and tweaking with the cooking times but overall, an absolute success!!! I fully cooked half of the baguettes and the other half, partly cooked (8 min) then frozen for another date. Delicious

[@ayoubthegreat]

What temperature is for the partially cooked ones and for how long

[@paulmansonhing]

@@ayoubthegreat I actually used the same termperature from the recipe 240°C/464°F but only for 8 min to partially cook them.

[@ayoubthegreat]

@@paulmansonhing thank you

[@danielvasilev1020]

The legend himself! Love watching his videos

[@TeWhero]

He explains shaping so well

[@inguracka]

Richard is always a joy to watch and learn from. Love his books ❤

[@anrewelissalde5891]

C'est vraiment une recette fantastic. Merci pour patager votre savoir. THANK YOU.

[@Jbiglin]

I could watch Monsieur Bertinet make bread for hours. This video was pure gold! I can’t wait to try this w/ my Dome.

[@jaystephenson]

Made these today, amazingly crunchy and delicious. Put sesame seeds on a few of them and they’re delicious. Great recipe.

[@Lisa-dy1fr]

Just made this, wow, the overnight ferment is a game changer and fresh baguette for breakfast! 🥖❤

[@slabbadanks5829]

What a privilege to get a private lesson from such an experienced baker... I love the internet

[@LifebyMikeG]

this was insane! great content Gozney

[@gozney]

Thanks guys!

[@8intercessor8]

Do you ever show mixing & kneading the dough by hand? Wonderful video for simple explanation!!

[@8intercessor8]

Wow, you make it look so very easy!!

[@igorqmoreira]

@@8intercessor8there is a video with the same chef showing the hand technique. The channel should be “gluten morgen” and the video called “bertinet techinique” (or something)

[@Zakuti]

You lost me at wood fire .. Just a basic oven owner here

[@ISoldJesus]

The trick with the dough at 1:50 is really appreciated. Technique is King

[@coffeemixer4292]

0:10 That bread sounds amazing❤

[@erwinlalainejoy2185]

Authentic Chef w/ excellent wit & humor

[@danielptfitness6390]

This is ART! Love his passion 🙏

[@gozney]

Glad you liked it!

[@noomangoo6395]

What a legendary teacher! No fuss information, just the things you need to know and baboom.

[@datka3]

Just made it for the fist time , it came out unbelievably good , need to practice my blade incision skills but brad tastes so good , kids finished entire batch in minutes, thank you

[@anthonyplayground1402]

Didn't know "brad" tastes good .... but his acting is top knotch ;)

[@mariogallegos8540]

One of, if not, the best instructional videos I've ever seen!

[@jacob9540]

“If you don’t have this, you can always keep the wooden board from the champagne bottle boxes” now I finally know what to do with all those champagne boxes I have lying around!

[@dyjoo9634]

He knows what he is doing. Amazing.

[@TheGerogero]

The panache of this man doing a bread masterclass in a black wool sweater.

[@djstantsia7905]

don't know how i got to this channel but, WOW, and this wood oven is just insane.

[@nathanbenton2051]

this guy literally taught me how to bake. love all his content

[@cruisingthethaiway6881]

He's an aerigrant prick

[@aidan8600]

just beautiful, love monsieur bertinet

[@johnathansawyer8736]

I could watch this all day! 2 questions, did you warm the oven to 300c then let it fall, or did it go much higher than that? Also, when you pour the water for steam in, where does the water go? Directly on the oven floor? Could that break a fire brick? Thank you so much for the vid.

[@edwincalderon2447]

Excelente, Gracias mil maestro Bertinet por sus enseñanza, lo veo por 1ra vez por recomendación y tenían razón es una clase magistral, muy contento desde Perú . 😊

[@jk-mz5ew]

Beautiful, true master

[@zedixoffical]

There is something very calming in this video😊

[@bills4983]

best vid you've done to date yall, good stuff.

[@jaridkeen123]

I followed the recipe and i now have 7 beautiful Baggetts

[@cawashka]

I was just planning on making baguettes! What an incredible teacher. Thank you for this video. Bon appétit!

[@gozney]

You are so welcome!

[@FREDRIC_VALY]

​@@gozney why the yeast? And why no poolish?

[@johnnickelp]

that looks so simple. I watched a couple of baguette-making videos and l got lost with timing - and folds-and proofing and folding again. If I'm remembering correctly, I think it took 3 sets of fold-rest-fold. 😅 now I think, I'll give it a shot again.

[@Kdash66]

Bertinet is the king of bread, loved this contet!

[@philochristos]

That was beautiful.

[@javierencuadra]

El video, la recetea, el arte, el horno!!! Bertinet!!!!... Un legado para la humanidad... una obra de arte exquisita.

[@benbrooker]

Luckily I live within driving distance of his bakery… Still believe the best bread I’ve ever had the pleasure of eating has come from that very shop! Absolute master of his craft!

[@gozney]

So good!

[@greeneffectltd]

Dude he is a joke now. Other people are making his pastries and breads. Look at him - a sell out for some youtube online store and making ads for "a dome" :D ... It's an oven rly no matter how the marketing team calls it ... Another good chef that is just lying to himself. I wouldn't even try his recepies, because I hate sell outs. This guy, even guys like marco white are sell outs for a bit of cash, because they are a mess as humans and can't deal with business and cashflow and that overwhelms them and they just transform into a sad and corrupt shell of a person that is ready to jump like a monkey for a quick buck.

[@Julian-K]

Bravo Monsieur Bertinet !!

[@oliviervalentin1694]

Merci Richard pour cette vidéo. J'essaie de m'inspirer de votre savoir-faire. Vos baguettes sont superbes ! Merci encore pour vos précieux conseils 😊

[@Jean-BaptisteLesaffre]

Bizarre d'en faire de si petites...

[@katiadimi9917]

Oh my God, it’s a beauty. It’s a miracle thank you very much.

[@JohnHausser]

I don’t feel I need to make my own 🥖 since I live near great boulangeries but it’s always interesting to see video about it Cheers from Montreal 🇨🇦

[@marcopaiz890]

Same here 😅

[@roberthalny403]

@@marcopaiz890 Sadists! Both of you!

[@davidpearson8043]

It’s different when you’ve mastered it and made it yourself! 😋😋😋. To each their own!

[@zaxlee01]

This looks, perfect. That sandwich is perfect.

[@PtolemyXVII]

He makes baking bread look so easy 😊

[@11superchelseafc]

This is so deceptively masterful, every movement, every gesture is so confident and skilled, this is what we call in italian “sprezzatura” This is something I would watch over and over even if I weren’t baking bread lol😂

[@36andburned]

I don't know why i'm here but i don't regret it, nice baguettes.

[@thediydaddy2649]

Richard Bertinet the master. It's like watching an ASMR watching him pinch and form the dough

[@arthurcunnien6549]

Ive learned so much from your videos. Thank you again great job!

[@gozney]

Thank YOU!

[@lavaunjohns7796]

Great presentation. Now I want that stove. I wish you'd make a conversion video for cooking in a regular oven to get similar results for those of us who cook for a hobby.

[@peterhast]

This dude is a boss, looking forward to trying this!

[@dianoraacevedo9579]

Que delicadeza, tanta sutileza para tratar la masa,y esperar 24..horas. Dios...!Al día siguiente...formar estas deliciosas baguettes...Tal cual las comíamos de pequeños en casa!Una delicia este rico pan!Gracias por la receta!Bendiciones!

[@copperhousefarm4794]

Hopefully one day I will have a dome for my kitchen!

[@roberthalny403]

Don’t be silly! I bought the first Apple Phone and it didn’t make me Steve Jobs. A good Boulanger will make fantastic baguette with a magnifying glass and a little moonlight 🎩☝️🤓

[@copperhousefarm4794]

@@roberthalny403 That is not why I want one!

[@roberthalny403]

@@copperhousefarm4794 I was kidding! Crate and Barrel sells one and if you apply for their credit card, you’ll have 24 months to pay it off interest free. Send me a baguette when you make one in the Dome. Good Luck 🎩👍

[@dnmurphy48]

Such a beautiful, simple explanation. And the bread looked wonderful

[@Roger-tv7sf]

What a pleasant human

[@fudobakari]

such a smile inducing video to watch. thanks x

[@jeroboam4486]

I'm French, your baguettes look legit, however ours are a bit bigger, it's 250g by law (if you buy them in a boulangerie. You can of course do what you want at home).

[@merphinesitorus1928]

The most perfect sandwich.

[@gozney]

Isn't it just!

[@JW-kz7hs]

This has inspired me to get a third job so I can save for a dome alittle faster!

[@samholder196]

i love watching master craftspeople

[@toastrecon]

10:30 - You can tell he goes from serious and focused to really happy that he's about to eat that amazing baguette!