CRUST: SOURDOUGH

[@jwa7241]

I never knew there was a dough rockstar until two weeks ago. I'm gluten intolerant yet I'm still glued to these videos. 😅 It's like attending a masterclass.

[@magdamedeiros2184]

I love your method of natural ferment. No discard, NO WASTE. Not complicated at all.

[@cristobalbatlle]

His work it's just pure magic.

[@origmainstmama2455]

Oh my! I’ve so much work to do today, yet I’m glued to this video; watching the Master at work! Gotta get busy cleaning so I can do likewise mixing, kneading, baking bread in in my own galley kitchen. Thank you so much! ~ Original Main Street Mama February 12, 2024 at 12:36 PM PT

[@bhuvidya]

Richard you're the best. I've learnt so much from your videos over the last 3 months.

[@PeterJacques1]

When that suspenseful music started I thought it was super unnecessary. Then I saw him start handling those hot loaves with his bare hands and felt like it was very appropriate.

[@anaforero4743]

Definitely, I am deligthed with your technique. I love this kind of bread. Congratulations teacher. Best of luck. From Colombia with affection.

[@kmeridithsawyer]

Excellent instructional video! I loved the camera really focusing in on the dough to show your technique and the changing texture. Thanks!

[@michaellupu2080]

Fantastic video! I can't wait to get my hands on your book "Crust"! Take care

[@holgerbehrendt9685]

This is pure experimental passion and super result. The time and effort does not matter. All matters is just to achieve this bread. Richard, you are very passionate.

[@Shelleyshelleyxyz]

Looks delicious. Thank you for sharing.

[@kendalredding4215]

Hi my name is Kendal my dad was talking great things about you I love your cooking my dads name in John redding you have meet him before but I love all your videos you are so good at what you do keep doing what you do

[@hasitdawnedonyou]

I’m such a fan Richard! Please make more videos!

[@jan-kjetiljess503]

I think Richard and I must share a grandmother because I don't waste a gram of honey, flour or dough when I bake and Richard even cleans the little honey pot with the water and his finger as gets it all into the dough. My grandmother was meticulous about avoiding waste too and I'm so glad she taught me this; the respect for the resources we have and use.

[@MissJasmin7]

Human hands are loaded with microbes. Cleaning the little honey pot with the water and his finger he introduces lactic acid bacteria to his dough. Some of the microbes come from the bakers’ hands.

[@johndudash2579]

God’s palette of ingredients in the hands of a master! Great learning, thanks!

[@carollydiezdemedinagil5006]

I’m in love! Yummy!! Thank you a lot!!! ☺️

[@mariabernardes2797]

Thank you, Bertinet!👏🏼🌷🌻

[@StayPrimal]

Wow great skills my friend

[@thediydaddy2649]

OMG! The amount of hydration and how wet it seemed in the beginning. I often would have just given-up😮

[@marcelajm.8836]

Beautiful! Can you please make bread with raisins and nuts?

[@marcelalarazapata2149]

Es un arte y goza hacerlo y lo transmite quien le gusta hacer y comer el buen pan.

[@carrysanta6934]

Einfach nur WOW !!!!

[@jeancormier4907]

Very informative video!

[@gregsavchuk3239]

Richard! Wow! I don't understand why or how your channel is totally under subscribed & 'Liked', it should be well into @least a 100K or way more.

[@mercysumalinog1097]

Agree , truly the best, and best presenter

[@daniellegodfrey2247]

Wow....c'est très croustillant votre pain!

[@vister6757]

50% hydration sourdough starter. 17-18 hours proof in basket at what temp?

[@sallydsouza167]

I just started making bread. I really want to learn your method.

[@heimlichthecaterpillar93]

He's that confident he wears a black shirt whilst making dough.

[@samuel21243]

Class act!

[@trissulis3001]

I come here after saw you with gluten morgen video and become your subscriber now.

[@MataH1]

Amazing teaching thanks.

[@marcelalarazapata2149]

Muy buena explicación, al mirar su trabajo uno aprende no hace falta hablar correctamente el idioma inglés yo comprendo como lo hace.

[@Page001B]

Thank you.

[@TheFilantropistBaker]

Interesting, in your book "Crumb", p. 92, you write to add the salt with the flour and water immediately... May I ask why in the more recent book you changed the method?

[@lurchamok8137]

because salt prevents the formation of a perfect gluten structure

[@m-a-t-t6869]

this guy could slap and fold pancake batter into bread i swear

[@oceanside88]

🔥#Hot

[@seamanjive]

Whoa!

[@soleneguelaud4691]

Bonjour merci pour vos leçons de boulangerie c'est très interressant. Je trouve votre approche très humaine. J'ai une question concernant la farine intégrale. Si je suis votre recette de base mais ma pâte reste très collante. Auriez vous des conseils pour faire du pain à la farine integrale. Merci

[@khodayehrangekaman315]

Hello Master chef Where can we get the above recipe . Thank you for your response 🍷🥖

[@emiletayag1935]

22:05 the music is when the hero reaches his final form in anime

[@alexwhitney6372]

Love the Harry Potter background music

[@seanhennessey4443]

Please add the quantity of starter to use.

[@Pascal.Guerin]

Hi, is it possible to get all the details of ingredients and weight… Thanks

[@Tomcody39]

My Dough never looks as soft and supple as his....

[@melaniehebert6714]

Hi! I'm a little confused as there is no discarding some of the mixture to mix with fresh water & fresh flour? So we don't discard anything and just keep adding?

[@TrggrWarning]

4:56 splits it, puts some in fridge and dries some? At first I thought he would just use what he made

[@TrggrWarning]

7:18 what! No more starter! this becomes sourdough?

[@TrggrWarning]

Lol harp for magic

[@truebostonian7815]

Is there a way to refresh the ferment without having to use so much flour every single day?

[@tjay5837]

You can do the scrapings method, check the channel bake with jack

[@grantcalloway571]

proofed on counter or fridge?

[@pedroleon1025]

a true master, thanks for the lesson. The overnight proofing should be done in the fridge or just kitchen counter?

[@onetrue217]

Good question. I also would like to know this. I have his fantastic book Crumb says proof at cool room temp 17-18C for 16-18 hours, why does that not results in over-proof of sourdough?

[@jbchen3175]

Depends on the environment. If it's the summer, leave it in the fridge. If your environment gets cold enough, you can leave it out for longer fermentation.

[@onetrue217]

Jie Bin Chen thank you. I actually tried his method last week. Proofed overnight in the fridge though. Resulted in 2 beautiful, and sour, loaves. 👌

[@gateprofeten]

He says "in a nice warm place"

[@zorivega2175]

ERES UN GRAN MAESTRO PARA MI. UNA PREGUNTA SU LIBRO LO PUEDO ENCONTRAR AQUI EN MI PAIS COSTA RICA Y EN IDIOMA ESPAÑOL. POR FAVOR .UN ABRAZO

[@gabriellalockwood6322]

Does someone have the proportions ?

[@cesarpereiragoncalves6046]

Tanta coisa para fazer um pão e sai um disco voador!!!😢

[@marcelalarazapata2149]

Cómo provoca comer el pan que hizo crocante y doradito, con mantequilla.

[@wilfredobernal2603]

Hi, all things sounds very good but where we get the recipe the amount of ingridients?

[@luciamartin3102]

Normalmente el pan común se hace con una mezcla de 100% harina + 60% de agua + 2% de sal + 1% de sal. Esto, por ejemplo te daría para 500gr de haría, 300gr de agua, 10 gr de sal y 5 gr de levadura. Si es con masa madre cambia un poco

[@zorivega2175]

QUÉ LASTIMA QUE MI GENIO RICHAR BERTINET.HABLA EN SU IDIOMA INGLES YO EN ESPAÑOL Y NO SE INGLES . ME GUNTAN SUS CLASES DE PANADERIA .UN ABRAZOOO GENIO .COSTA RICA .

[@naughtysid001]

chef do you have your own school of bread making and pastries

[@edithgravel9029]

Bonjour . Merci pour toutes vos vidéos d’enseignement en boulangerie pâtisserie. Dans quel livre se trouve cette méthode. Merci.

[@loretofernandez6444]

Quiciera ver sus videos en español.

[@karenaleksanian1322]

Hi Mr Richard you are so professional, may we have the measurement please.😍

[@fbcveloso8446]

that's my question too..

[@CHI-ts2dk]

I bought your book and I was somewhat disappointed: Imperial system, cups and tsp?

[@florinvoicufv]

It looks like 80% or more hydration

[@petrolhead360]

I like my sourdough to have a bigger rise. Yours are a bit flat. I guess this is British thing as I like bread for toast or sandwiches

[@elsaescobar9385]

I agree

[@soogoonu]

If you are able to do a puffier bread using spelt flour I'm really curious to see a video on how you did that.

[@GooseHen25]

@@soogoonu looks like he was only using about 1/3 spelt though.

[@soogoonu]

@@GooseHen25 he was indeed, otherwise would have had a pizza cos spelt got too little gluten.

[@amylamcf52]

Art Sourdough

[@TrggrWarning]

What! No sourdough starter?

[@genevepolyte8486]

No measurements?

[@ad-rt1yn]

Daddy😘

[@VerifiedFiveIron]

The hydration looked right but the loaf ended up so flat looking. How do I get a taller loaf?

[@carizley]

I think it could be because he used a wide basket for proofing.

[@elsaescobar9385]

Bulk fermentation time and right scoring. Size of loaf too

[@elsamontes52]

traducir al español porfii!!!

[@DANVIIL]

The Miche was as flat as a flat tire.

[@lancewendel6707]

wish you had the measurements.

[@Harlizzlee]

so no autolyse?

[@penguin0101]

16:54 baby’s bottom, your’e welcome

[@googleaccount4159]

who am I to question the great man himself but, isn't it easier, cleaner and more thorough to mix the starter with the water and not the flour? Am I missing something here?

[@fernando-ribeiro-photo]

I believe the flour is the "food" for the starter. The water itself as nothing to fed the starter.

[@googleaccount4159]

@@fernando-ribeiro-photo Yeah but the flour is being added seconds after you've added the starter to water. So its still getting its "food" right?

[@Corinneasch]

Richard, a brilliant baker like you deserves a better camera man. The camera work is so bad it’s actually distracting.

[@PacoEvan]

No estoy de acuerdo contigo, creo que el trabajo del CAMARA es estupendo y además realza mucho la parte artística de la elaboración del pan

[@davidhaysom2446]

Your comment is distracting

[@enzomartincaro6607]

​@@PacoEvanes un rre gato el camera man

[@paulbanks5163]

Nonsense!

[@darrenbarone3200]

Great video, unfortunately I look at sourdough like puff pastry, just way too much effort for final product. Easier just to buy it from a reputable baker.

[@gnawbabygnaw]

Booooooooo. But I get it. I’m a retired bum and have time. When ya get there it’s a thing to do all day. There’s a video called Sourdough in 40 steps. Bout right. 🤙🤙

[@Ososgrill]

Overproofed. Also add the ferment to the water first. Breaks down easier and then add the flour. Otherwise 8/10 Richard. Pretty pretty good.

[@oceanside88]

Welp 🐶

[@to7043]

It does look over proofed, But how do you let the dough autolease if your mixing the starter with water ?

[@bakedcreations8985]

If you don't kned the dough would come together on its own by time alone won't it? So why suffer kneeding?

[@alexbowman7330]

Many of us don't view kneading as "suffering," but rather a therapeutic part of bread making. That being said, this is decades old. Techniques, cultures & attitudes change. Demonstrating hand kneading & other basic techniques of straight doughs was the reason for this DVD back in the day and it served as a guide that got so many bakers started. There are different ways to achieve the same result depending on time & skill level. Knead, stretch & fold, do neither...your choice. Do what works best for you.

[@bakedcreations8985]

@@alexbowman7330 I don't think kneeding is suffering either to be honest, just wondered isn't it possible to reach same result with merely waiting, by not doing anything. Wu Wei.

[@elirich3145]

I think you need to work the gluten by kneading. My bet

[@christianras259]

Will.be.starved.by.the.time.you.eat.your.bread.takes.forever.crazy.not.for.me.ever