French Baguettes | Richard Bertinet | Gozney Dome

Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Baguettes by the master of everything dough @richardbertinet. A French boulangerie classic cooked in Dome.
Share your creations using #gozneykitchen #gozneydome #gozney #teamgozney
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Products used:
Gozney Dome: www.gozney.com/products/dome?...
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#baguettes #bread #baking

[@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

[@dirtmcgirt6531]

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

[@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…

[@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.

[@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?

[@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!

[@dougie_big_bo]

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

[@gozney]

Thanks so much!

[@blahmaas]

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

[@Zyxusum]

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....😆

[@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

[@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

[@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.

[@inguracka]

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

[@felipemorales4901]

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

[@cango5679]

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

[@jamesgrellier4750]

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

[@kevinalba386]

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

[@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

[@JS-el3zm]

I watched an 11 min ad for a product I will never be able to afford, voluntarily.. Damn.

[@TheGerogero]

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

[@crushingbelial]

The sound of the bread alone is magnificent

[@Simplycomfortfood]

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

[@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!

[@blvklotus7071]

this french man is so talented keep his content coming

[@ayhansuozer2991]

Wonderfully explanation of the baguette 🥖 recipe .Thank 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.

[@mariogallegos8540]

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

[@erwinlalainejoy2185]

Authentic Chef w/ excellent wit & humor

[@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

[@TeWhero]

He explains shaping so well

[@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.

[@markdeer952]

Best baguettes I've ever baked, a recipe that works, Thankyou Richard.

[@Cashvertising]

This is the first time I have seen this master at work. What a fabulous video. Thank you!

[@noomangoo6395]

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

[@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 ...

[@bigding8977]

That crunch at the end was so satisfying.

[@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!

[@juliangheiler7646]

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

[@marcmalet4306]

Interressant

[@rgucci8172]

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

[@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.

[@dnmurphy48]

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

[@CM-gz1if]

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..)

[@aidan8600]

just beautiful, love monsieur bertinet

[@robertsherman9975]

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

[@Lisa-dy1fr]

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

[@seda-mariekhachikian4059]

Vraiment bravo, vous êtes un artiste, merci pour la démo je vais essayer

[@c.f.sedgwick1885]

Great bread maker, great teacher!

[@kentuckyfriedsocks4384]

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

[@charlesschweicher4148]

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

[@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.

[@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.

[@danielvasilev1020]

The legend himself! Love watching his videos

[@rodofgod7394]

Wow. Made it so easy to my eyes. Will try and see how it comes out. Great and quick explanation.

[@elenalegorreta839]

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

[@PtolemyXVII]

He makes baking bread look so easy 😊

[@comfortablesofa]

Masterful. No other words needed

[@Recipeengine]

Sitting here drinking a beer and watching this master at work. This is awesome bread. Can't wait to have a go

[@DavidLeeNCSU]

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

[@slabbadanks5829]

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

[@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 . 😊

[@thediydaddy2649]

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

[@simtubx]

His face lit up as he was taking the bread out the oven. Such joy in the results.

[@GodsFavoriteBassPlyr]

THIS... is a Gift. Thank you.

[@marcschouten3527]

Very interesting about the mixing time being reduced by adding salt later. We will try it.

[@user-jj2jm4ux9h]

Beautiful with grace

[@michun72]

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

[@Kdash66]

Bertinet is the king of bread, loved this contet!

[@maryannknox7158]

So much fun watching this video,you make it seem so easy!

[@ja6911]

Sounded like heaven

[@joobchannel8427]

Love the crust sound ❤

[@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.

[@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!

[@LaResistenciaEDC]

Masterclass. Thank You Gozney 🙏🏼👌🏼

[@cheeze_pizza]

What a masterful instruction given here, I can't wait to give it a go!

[@zaxlee01]

This looks, perfect. That sandwich is perfect.

[@ocbtyga3238]

what an awesome guy i dont know him, but he seems like such a nice,calm and passionate character and hes baguettes really looked very good

[@gayathrimundkur321]

Love watching your videos Sir. Filled with the right amount of knowledge, passion and humour - the best creations emerge

[@maximusaugustus6823]

Wow, this is awesome, I will try to make this. Thank you from Connecticut!

[@futurara5192]

It’s impossible to watch this🤤🤤🤤Thank you for this lesson maesto🫶🔥

[@danielptfitness6390]

This is ART! Love his passion 🙏

[@gozney]

Glad you liked it!

[@millercowie606]

Such a good teacher

[@Lovemycoffee10]

You're the maestro! Beautiful Sounds ... Merci ❤

[@galaxywanderer5945]

Great presentation! Well Done!👌

[@bills4983]

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

[@ProHomeCooks]

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

[@jk-mz5ew]

Beautiful, true master

[@blvklotus7071]

also amazing tip with the par bake

[@MaciejMankowski]

looks like heaven to me

[@chefnickvalli]

Stunning

[@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 ;)

[@zedixoffical]

There is something very calming in this video😊

[@tokolosh11]

Awesome, thanks for sharing.

[@Julian-K]

Bravo Monsieur Bertinet !!

[@peterhast]

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

[@erismarcompartilha]

I've made following his tips and recipe ...i got excellent result...thanks a lot

[@bertmacdonald337]

C'est magnifique , Richard !

[@fredyjeger4164]

incroyable, merci beaucoup!

[@user-he1vj3cz7p]

Thank you chef ❤

[@vivo-audio]

Perfect!

[@Ramzi_9]

Genius!!!!

[@nathanbenton2051]

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

[@cruisingthethaiway6881]

He's an aerigrant prick