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.

[@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.

[@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.

[@kmeridithsawyer]

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

[@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

[@m-a-t-t6869]

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

[@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.

[@anaforero4743]

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

[@thediydaddy2649]

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

[@johndudash2579]

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

[@hasitdawnedonyou]

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

[@Shelleyshelleyxyz]

Looks delicious. Thank you for sharing.

[@ChristianTheChicken]

I did not expect this to turn into a David Lynch film about ten minutes in.

[@BUTTERVISION]

it's no wonder I fall asleep every time I try to watch this in full

[@khodayehrangekaman315]

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

[@mercysumalinog1097]

Agree , truly the best, and best presenter

[@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.

[@heimlichthecaterpillar93]

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

[@cliffcox7643]

IN the beginning, the dough will win, then as you learn his ways, you will win and be his master.... he will then serve you well.

[@mj3535p]

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

[@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

[@MataH1]

Gives a stronger structure.

[@trissulis3001]

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

[@marcelalarazapata2149]

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

[@sallydsouza167]

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

[@Im-just-Stardust]

Wow great skills my friend

[@Pascal.Guerin]

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

[@marcelalarazapata2149]

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

[@mariabernardes2797]

Thank you, Bertinet!👏🏼🌷🌻

[@carollydiezdemedinagil5006]

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

[@emiletayag1935]

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

[@grantcalloway571]

proofed on counter or fridge?

[@77goanywhere]

As a teacher of sourdough baking, I can assure anyone watching that 90% of people will not persist with the "slap and fold" method shown. This is why a multi-stage "stretch and fold" method has become the most popular method of gluten development.

[@ShenZA6]

i used to do it before. its way faster that stretch and folds, but I dont want to be reported by my next door neighbor for the loud banging😂 But I love the slap and fold, its therapy to me

[@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"

[@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

[@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

[@vister6757]

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

[@MataH1]

Ambient temp.

[@gabriellalockwood6322]

Does someone have the proportions ?

[@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

[@nvardtyan2241]

@@luciamartin3102 Thank you, but I think the question was for the starter and the amounts.

[@MataH1]

My problem is when I open the door to put the bread and the water I nside, the temp goes down to 100°C, and takes ages to reach 220° again.

[@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

[@genevepolyte8486]

No measurements?

[@carrysanta6934]

Einfach nur WOW !!!!

[@daniellegodfrey2247]

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

[@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

[@karenaleksanian1322]

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

[@fbcveloso8446]

that's my question too..

[@MataH1]

Amazing teaching thanks.

[@alexwhitney6372]

Love the Harry Potter background music

[@Tomcody39]

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

[@seanhennessey4443]

Please add the quantity of starter to use.

[@MataH1]

He said 200g in the beginning (before separating)

[@KatonBouzalakos]

Hello richard can you make a sougher dough bread video separately from the starter pls i already have a starter

[@oceanside88]

🔥#Hot

[@edithgravel9029]

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

[@TrggrWarning]

What! No sourdough starter?

[@marcelalarazapata2149]

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

[@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

[@caroln3564]

Please come back to this channel.

[@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.

[@nvardtyan2241]

@@soogoonu I use spelt flour with regular flour and I always get puffier bread with a good rise, but I proof them in 8 or 9" baskets not large ones like his.

[@Page001B]

Thank you.

[@cesarpereiragoncalves6046]

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

[@lancewendel6707]

wish you had the measurements.

[@jeancormier4907]

Very informative video!

[@CHI-ts2dk]

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

[@alexbowman7330]

It's worth learning something new to you.

[@CHI-ts2dk]

@@alexbowman7330 I am very proficient in both systems, Mr. Pompous! Did you ever hear of baker percentage? This is it : Flour 100% Water 75% Salt 2% Leven 20% With this formula, I can make dough of a wanted finish weight or find the amount needed for an irregular pan. Can you do the same using your barbaric way? You are NOT the only one who knows bread!

[@CHI-ts2dk]

@@alexbowman7330 It is not worth the time to discuss the Metric or Imperial system with you. Rest assured that I have forgotten more about baking than you will ever know (70 years of baking in Italy, France, and America!).

[@alexbowman7330]

@@CHI-ts2dk I know all about bakers percentage, yes. I have developed many great recipes using it. You made a lot of assumptions based on so little text? My statement wasn't pompous. It just lacked a tone indicator, which I regret in retrospect.

[@soufflefatale]

This video is amazing. I would love to see you make this video again or make a reaction video to this :D eline sağlık.

[@samuel21243]

Class act!

[@seamanjive]

Whoa!

[@Harlizzlee]

so no autolyse?

[@florinvoicufv]

It looks like 80% or more hydration

[@penguin0101]

16:54 baby’s bottom, your’e welcome

[@DANVIIL]

The Miche was as flat as a flat tire.

[@ad-rt1yn]

Daddy😘

[@amylamcf52]

Art Sourdough

[@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?

[@elsamontes52]

traducir al español porfii!!!

[@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 .

[@loretofernandez6444]

Quiciera ver sus videos en español.

[@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

[@BakoletheGOAT]

Your comment is distracting

[@enzomartincaro6607]

​@@PacoEvanes un rre gato el camera man

[@paulbanks5163]

Nonsense!

[@romanandresgonzalezgutierr6406]

I understand that you enjoy entertaining content, but this isn't, this is knowledge. You don't need a good camera man for that.

[@dazbarone]

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

[@ShenZA6]

thats what i told myself 4 years ago. I said I will never be making my own bread. Fast forward to now, been baking my own bread ever since..

[@naughtysid001]

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