DOUGH: BASIC WHITE DOUGH

[@Nice_Fella]

1000g flour 30g fresh yeast or 10g instant yeast or 12 to 15g of active yeast 20g salt 700g of room temperature water Weigh the water in case of temperature or atmospheric changes that can slightly affect the amount of water in a millilitre measurement. This is for 70% hydration bread (1000g flour / 700g water) (From the comments on another version of this video)

[@ImForgivenToo]

Nice fella........THANK YOU !!!!!!! 😊

[@hollyedwards1396]

He adds sugar, also. Maybe 1T?

[@en2oh]

don't forget. For most kitchen scales, the smaller the amount to be weighed, the less accurate it becomes. (trying to measure 10 grams by adding it to a kilogram of flour is very likely to be more than 10g.) Get a small cup, tare it and measure 10g.... much more accurate. For practical purposes, 1ml of water weighs 1gm. The hard part of volumetric measures with liquids is reading the meniscus... IE the level at the top!

[@newbie2guitar]

​@@hollyedwards1396 at 1:40 he says he doesn't mix the yeast with water and sugar. Just the yeast, flour, salt, and water.

[@junesugrue6208]

He says in his own comments NO sugar don't need it....

[@Ascensiion1]

I call you Professor when I watch your lessons. I have learnt to make bread through you. They say bread is life and that is true on so many levels. My thanks and appreciation Sir! Now back to another lesson...I'm forever learning.

[@jillcrook4481]

Memories of a lovely days course at the Bertinet Bakery School in Bath last year. Comments on my bread after being Bertinet'ed were 'what happened?!', 'outstanding improvement' :-) the magic of Monsieur Bertinet. Thank you Richard.

[@bhuvidya]

He's so great - and I've learnt lots just by watching his videos. He is a great teacher.

[@penguin0101]

I listen to you to go to bed. I dont even need to watch the video, you voice… and the activity… so soothing, puts me to bed

[@johndudash2579]

Did it finally ! Been stuck in wheat flourville ,is so nice to get back to the basic white loaf with white bread flour, just had a piece, rose well , tasted fantastic, followed Mr. Bertinet’s method, Voila!

[@VE7QRZ]

Wow! Thank you for this video. I came across a demonstration of your technique a few weeks ago. Tried it, and well, yes, very nice. I have enough experience now to appreciate what your are saying and demonstration. So much easier to make and work the dough. Good prep = good results, and a good hard flour helps👌

[@MikeWinger]

Thanks! I’m making this today, just waiting for the final proving and in the oven for some baguettes!

[@shauleen]

Oh wow... 🖐🏾 lovely seeing you here Mike! 💜💜💜 your work, if you or your family are ever in England, a day course at Bertinet's Kitchen is well worth it!

[@colleengarcia4886]

Thank you for the teaching. You are very talented and I appreciate watching your videos.

[@idahogal4675]

Beautiful. Such talent 🙂

[@gcingia]

Made it today 27 Jul 2023 #NZT. Use to work with wet doughs, and specially #pizza (Neapolitan style), which are starting to have higher hydration (70%) compared to the old days (60-65%). Usually a bit messy and the tendemcy to have flour everywhere (included in the Dough). This method w/o machine just brilliant. Thank you #Chef from NZL.

[@michellecasmith8010]

I love your method it’s not failed me yet and so delicious 😋 thank you for sharing your skills it’s really helpful for this beginner

[@jacysh]

Amazing skills. 👍🏻

[@lilyjackleonardo6779]

Thank you,,,I like your video

[@Bettina_endelt]

I love it😊

[@matthewjacobs141]

Just a hint...You need a higher workstation OR make a hole to stand in😃

[@Ralf-rk9fx]

Und ersetzt das Sportstudio.Klasse!

[@borhotkaar3480]

I love this method

[@edithharmer1326]

Excellent Tutorial, Educational, Thank you for sharing, Greetings from Kuala Lumpur, Malaysia🌹🌹🌹 Edith, a happy Subcriber

[@gobear83]

Sorry did I miss what temperature and how long to cook it ?

[@JeanCSchmidt]

Great receppi, thanks very much 🇧🇷

[@TheMimiorange]

✨🔥

[@pedropaulodepra857]

Richard, please, How Can I discover the hidration capacity of a flour?

[@mariarugolo2487]

What a wonderful teacher and instruction. Does anyone know the oven temperature? For the recipe, based on another video of Bertinet, the basic recipe is 1kg equals (1,000g) bread flour, 720 ml water, 20g fresh or dry yeast, and 20g sea salt. Always fully incorporate yeast into flour first, then add salt and then water. If only i knew the oven temp and bake time.

[@kwkarol]

250C, bake for 10 minutes, then again for another 8-10 minutes to get crispy crust. He also uses a spray bottle to mist the oven once he puts the dough in. Always pre-heated oven

[@user-sx4lo8kk8i]

Dalam adonan puff pastry.. penggunaan lemon juice apakah bisa diganti dengan white / apple vinegar?

[@user-qg6dh7df3s]

How much fresh yeast ?

[@manudehanoi]

these vids are 20yrs old right ?

[@marcelpacheco7878]

How much water???

[@fabianherbst8997]

omg the camerawork at 6:04 :DDD

[@johnhayes6414]

why are the videos old? and not many videos?

[@benjamindejonge3624]

Merci

[@joellelugo7587]

I could use some help can someone covert the measurements for me to cups and tesp. also I noticed the in one Video he uses no sugar and now he says add sugar???? Helpppp

[@christianras259]

What happened to the engredients changed have you