Pesto Bread | Richard Bertinet | Gozney Dome

Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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The bread master @richardbertinet is back with an olive oil dough pesto swirl, that will have your mouth watering. Filled with confit garlic, roasted tomatoes and fresh pesto inside a light and fluffy dough. ⁠
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Gozney Steam Injector: www.gozney.com/products/dome-...
Gozney Dome Mantel: www.gozney.com/products/dome-...
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#bread #pesto #swirls

[@61samcarter]

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

[@dominik4ward]

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

[@janineburger7230]

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

[@augustobrk4528]

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

[@jopro2000]

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

[@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

[@GabbersLJ]

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

[@robinmock5218]

I love trying his recipes!!

[@appleidinesh]

I love watching Richard!!

[@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!😊

[@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.

[@arayaboonkasem766]

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

[@user-cm3wd5hk1p]

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

[@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.

[@AT02129]

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

[@Valemme]

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🌹

[@markoniksic3630]

This is just next level, wow.

[@RussellBCaC]

Now that is food you want to eat!

[@aysen8366]

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

[@gregsavchuk3239]

Richard, Wow! Thx...

[@dantim2312]

Mesmerising!

[@ofiruozan]

אוהב את המתוכנים שלך!!! הכי טובים ברשת

[@GregCurtin45]

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

[@joachimbates5370]

As always, beautiful bru!

[@denipar69]

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

[@elenakurus2010]

AMAZING MEN ! MERCI BEAUCOUP !

[@user-vc1nt1kp2n]

He's the Goat

[@dorisbruderhofer9978]

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

[@parmesant]

This is the stuff I workout for

[@yskuzi]

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

[@gnome2024]

Good Lord. Heaven on Earth!

[@me-ow7018]

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

[@Swagg3r3d]

I want to be like Richard Bertinet

[@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?

[@Leylaru]

😍😍😍😍‼️

[@paulpennell7]

What mixer are you using please

[@irbis2405]

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

[@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.....

[@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-eo6lv9uj6t]

what exactly is "strong" flour?

[@ckwkaty]

A beautiful man!

[@KingOfJamos.]

What kind of dough mixer are you using Richard?

[@brageblomdal8969]

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

[@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.🧄