Pesto Bread | Richard Bertinet | Gozney Dome

[@61samcarter]

This is real cooking. Few ingredients. Simple preparation. Maximum flavour. Love this dude.

[@surin9030]

For him to remove the germ of the garlic was beautiful. The care of both ingredients & craft. Truly heartfelt. ❤

[@janineburger7230]

There's no going back once you've had a Richard Bertinet lesson..!!! Awesome..!!! Thank you...

[@celestial5693]

Yep. No joke, he’s honestly amazing.

[@relsayed4291]

😂

[@dominik4ward]

it is a pleasure to watch Richard in the kitchen...

[@jopro2000]

Honestly, this kind of content has driven me more to buy a Gozney, thanks!

[@fjordhellas4077]

Thank you Richard for such a brilliant recipe !

[@gottafly125]

One of the most underrated youtube channels out there. I loved this video.

[@augustobrk4528]

This man is a beast! Damn, professional at peak! Amazing! Tks Gozney

[@johnproctor464]

found your videos recently. Picked up three of your books. So far everything I've tried has come out exactly as you described or showed. Wonderful After 50 years of trying off and on and making "bricks" it is so nice to do things your way and succeed !!! Thank you so much for sharing your knowledge. Wish I'd come over the pond and taken some classes in person.

[@nathanbenton2051]

richard b. is the GOAT

[@Simplycomfortfood]

Richard, you are a World Treasure! What a beautiful way to dress up a plate of chicken alfredo or your favorite pasta dish. Magnifique! Bon Appétit.

[@Vuemme198]

I love this man. The only One so in love with baking and cooking, you can feel hits passione for what he does. Thank you🌹

[@aysen8366]

WOOOWW ..... so much pleasure, just from watching....

[@GabbersLJ]

Oh my word, everytime, amazing. Jealous of the smells the Gozney team must get in the studio

[@clivem24]

OMG they look like baked heaven!

[@AT02129]

Once my kitchen reno is over this is on the list. They look incredible

[@robinmock5218]

I love trying his recipes!!

[@appleidinesh]

I love watching Richard!!

[@RandomCrap]

How relaxing to watch and he makes it look way too easy. But I will try this for sure as I have some nice fresh tomatoes in my greenhouse and fresh garlic. I have to do iiiit!

[@corwinblack4072]

Apart handling this type of dough, it is fairly easy. Well and you need something that can do really high temps for baking.

[@LesterTriscuit]

This looked AMAZING.... I want this.

[@juanelias1801]

Esta receta está wow! No tengo gozney oven pero si uno similar.

[@jeniferjahul7026]

Oh wow, I wish I could bake like that, c'est tellement appétissant! Merci pour le partage, I could watch you cook all day!😊

[@thefutureofgardening5912]

This is going on my must list for my Arc XL lol.

[@markoniksic3630]

This is just next level, wow.

[@gjohannes1344]

Man I love that board

[@arayaboonkasem766]

OMG It's AMAZING !!! Can't wait to try this recipe !

[@GregCurtin45]

Thank you sir. Excellent instructions paired with enthusiasm helps make us better home cooks.

[@GiorgosXatzakos-t3q]

Amazing recipe!

[@elenakurus2010]

AMAZING MEN ! MERCI BEAUCOUP !

[@dantim19oz76]

Mesmerising!

[@manosdrakonakis4768]

🤎..great end delicious result...

[@gregsavchuk3239]

Richard, Wow! Thx...

[@denipar69]

❤❤❤! I’ll be making these with sourdough levain! Yum!!

[@ofiruozan]

אוהב את המתוכנים שלך!!! הכי טובים ברשת

[@RussellBCaC]

Now that is food you want to eat!

[@joachimbates5370]

As always, beautiful bru!

[@dorisbruderhofer9978]

So nice, so beautiful, thank you for this great video….❤😊

[@ribohne]

You've already helped me with my sourdough bread, ,with the twist and slap, Thanks. Is the Wilfa ProBaker worth buying. I am using a Kenwood but like the look of the Wilfa. Only 700w? ca suffit?

[@user-cm3wd5hk1p]

This man is the sole reason that I’m wanting to try and talk my wife into getting a Dome

[@imanayoub7019]

Amazing

[@me-ow7018]

BEST CHEF! Link for extra vergine olive oil Shared and subsided ,thank you

[@yskuzi]

So the question as always regardless of the work needed is it doable by hand?

[@gnome2024]

Good Lord. Heaven on Earth!

[@parmesant]

This is the stuff I workout for

[@Jay-dp7kl]

What type of tins are being used? I can’t find anything oven safe up to 300

[@nathaliek798]

What stand mixer do you use???

[@denislawrence9230]

Many thanks for a wonderful and informative vlog. Please could you kindly advise (a Gwenn-ha-du question) do you have an occasional baking school in Brittany? If so please could you kindly send me details. My wife and I have strong Bretton ties ( mainly Callac, Guingamp, Combourg - plus, regions) and are often in Brittany. Many many thanks.

[@chocolatecoca]

What is the brand of that mixer... Someone tell me please!!!

[@user-vc1nt1kp2n]

He's the Goat

[@lucaenglishteacher4059]

I started dribbling 😂🍷

[@KingOfJamos.]

What kind of dough mixer are you using Richard?

[@brageblomdal8969]

This is the Wilfa Probaker. Designed by the Norwegian culinary National team.

[@patpj4352]

Anybody know where you can buy the little tins ?

[@patpj4352]

Found them in Dunelm 👍

[@krunkas3]

What would be temp in a classic kitchen owen?

[@irbis2405]

Go for max 300 Celsius if possible. 20-25 Min. If it is black its burned.....

[@paulpennell7]

What mixer are you using please

[@irbis2405]

Wilfa Probaker i think it is called (have the same at home).

[@Swagg3r3d]

I want to be like Richard Bertinet

[@EasyAccessClothing]

what exactly is "strong" flour?

[@emillio123]

Flour with high protein content

[@Leylaru]

😍😍😍😍‼️

[@trzynastywojownik]

Amazing, but that amount of garlic would kill me :)

[@ckwkaty]

A beautiful man!

[@ClaudioMartella]

he's clearly a world class expert, but that dough seems overproofed, clearly deflates when he touches it to flatten it

[@koz1033]

1

[@Jackieboy05]

Wow ! This is Pro ! Only thing I don't agree with, is removing, or making it a habit to remove the inside of the garlic. Hopefully he is not throwing them out. Instead ferment the whole garlic and use it. Gives alot more flavour.🧄