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
2 жыл бұрын
I love your method of natural ferment. No discard, NO WASTE. Not complicated at all.
@cristobalbatlle
4 жыл бұрын
His work it's just pure magic.
@origmainstmama2455
5 ай бұрын
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
4 жыл бұрын
Richard you're the best. I've learnt so much from your videos over the last 3 months.
@michaellupu2080
4 жыл бұрын
Fantastic video! I can't wait to get my hands on your book "Crust"! Take care
@Shelleyshelleyxyz
Жыл бұрын
Looks delicious. Thank you for sharing.
@anaforero4743
2 жыл бұрын
Definitely, I am deligthed with your technique. I love this kind of bread. Congratulations teacher. Best of luck. From Colombia with affection.
@kmeridithsawyer
3 жыл бұрын
Excellent instructional video! I loved the camera really focusing in on the dough to show your technique and the changing texture. Thanks!
@holgerbehrendt9685
Жыл бұрын
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.
@mariabernardes2797
3 жыл бұрын
Thank you, Bertinet!👏🏼🌷🌻
@StayPrimal
Жыл бұрын
Wow great skills my friend
@hasitdawnedonyou
3 жыл бұрын
I’m such a fan Richard! Please make more videos!
@kendalredding4215
4 жыл бұрын
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
@jan-kjetiljess503
Жыл бұрын
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
11 ай бұрын
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
3 жыл бұрын
God’s palette of ingredients in the hands of a master! Great learning, thanks!
@carollydiezdemedinagil5006
4 жыл бұрын
I’m in love! Yummy!! Thank you a lot!!! ☺️
@marcelalarazapata2149
Жыл бұрын
Es un arte y goza hacerlo y lo transmite quien le gusta hacer y comer el buen pan.
@jeancormier4907
4 жыл бұрын
Very informative video!
@thediydaddy2649
11 ай бұрын
OMG! The amount of hydration and how wet it seemed in the beginning. I often would have just given-up😮
@carrysanta6934
Жыл бұрын
Einfach nur WOW !!!!
@PeterJacques1
Ай бұрын
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.
@marcelajm.8836
3 жыл бұрын
Beautiful! Can you please make bread with raisins and nuts?
@MataH1
9 ай бұрын
Amazing teaching thanks.
@marcelalarazapata2149
Жыл бұрын
Muy buena explicación, al mirar su trabajo uno aprende no hace falta hablar correctamente el idioma inglés yo comprendo como lo hace.
@cliffcox7643
6 күн бұрын
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.
@mercysumalinog1097
Жыл бұрын
Agree , truly the best, and best presenter
@samuel21243
2 жыл бұрын
Class act!
@daniellegodfrey2247
3 жыл бұрын
Wow....c'est très croustillant votre pain!
@gregsavchuk3239
6 ай бұрын
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.
@sallydsouza167
Жыл бұрын
I just started making bread. I really want to learn your method.
@oceanside88
Жыл бұрын
🔥#Hot
@trissulis3001
Жыл бұрын
I come here after saw you with gluten morgen video and become your subscriber now.
@seamanjive
3 жыл бұрын
Whoa!
@Page001B
4 жыл бұрын
Thank you.
@alexwhitney6372
3 жыл бұрын
Love the Harry Potter background music
@heimlichthecaterpillar93
Жыл бұрын
He's that confident he wears a black shirt whilst making dough.
@m-a-t-t6869
4 ай бұрын
this guy could slap and fold pancake batter into bread i swear
@vister6757
3 жыл бұрын
50% hydration sourdough starter. 17-18 hours proof in basket at what temp?
@emiletayag1935
2 жыл бұрын
22:05 the music is when the hero reaches his final form in anime
@TheFilantropistBaker
3 жыл бұрын
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
Жыл бұрын
because salt prevents the formation of a perfect gluten structure
@cesarpereiragoncalves6046
Жыл бұрын
Tanta coisa para fazer um pão e sai um disco voador!!!😢
@zorivega2175
4 жыл бұрын
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 .
@marcelalarazapata2149
Жыл бұрын
Cómo provoca comer el pan que hizo crocante y doradito, con mantequilla.
@khodayehrangekaman315
11 ай бұрын
Hello Master chef Where can we get the above recipe . Thank you for your response 🍷🥖
@seanhennessey4443
3 жыл бұрын
Please add the quantity of starter to use.
@Tomcody39
6 ай бұрын
My Dough never looks as soft and supple as his....
@zorivega2175
4 жыл бұрын
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
@loretofernandez6444
3 жыл бұрын
Quiciera ver sus videos en español.
@truebostonian7815
2 жыл бұрын
Is there a way to refresh the ferment without having to use so much flour every single day?
@tjay5837
Жыл бұрын
You can do the scrapings method, check the channel bake with jack
@florinvoicufv
Жыл бұрын
It looks like 80% or more hydration
@karenaleksanian1322
Жыл бұрын
Hi Mr Richard you are so professional, may we have the measurement please.😍
@fbcveloso8446
9 ай бұрын
that's my question too..
@gabriellalockwood6322
3 жыл бұрын
Does someone have the proportions ?
@melaniehebert6714
3 жыл бұрын
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
Жыл бұрын
4:56 splits it, puts some in fridge and dries some? At first I thought he would just use what he made
@TrggrWarning
Жыл бұрын
7:18 what! No more starter! this becomes sourdough?
@TrggrWarning
Жыл бұрын
Lol harp for magic
@grantcalloway571
6 ай бұрын
proofed on counter or fridge?
@naughtysid001
Жыл бұрын
chef do you have your own school of bread making and pastries
@soleneguelaud4691
8 ай бұрын
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
@Pascal.Guerin
6 ай бұрын
Hi, is it possible to get all the details of ingredients and weight… Thanks
@elsamontes52
3 жыл бұрын
traducir al español porfii!!!
@KatonBouzalakos
18 күн бұрын
Hello richard can you make a sougher dough bread video separately from the starter pls i already have a starter
@ad-rt1yn
3 жыл бұрын
Daddy😘
@pedroleon1025
4 жыл бұрын
a true master, thanks for the lesson. The overnight proofing should be done in the fridge or just kitchen counter?
@onetrue217
4 жыл бұрын
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
4 жыл бұрын
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
4 жыл бұрын
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
3 жыл бұрын
He says "in a nice warm place"
@amylamcf52
2 жыл бұрын
Art Sourdough
@edithgravel9029
Жыл бұрын
Bonjour . Merci pour toutes vos vidéos d’enseignement en boulangerie pâtisserie. Dans quel livre se trouve cette méthode. Merci.
@DANVIIL
3 жыл бұрын
The Miche was as flat as a flat tire.
@CHI-ts2dk
Жыл бұрын
I bought your book and I was somewhat disappointed: Imperial system, cups and tsp?
@petrolhead360
2 жыл бұрын
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
Жыл бұрын
I agree
@soogoonu
Жыл бұрын
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
Жыл бұрын
@@soogoonu looks like he was only using about 1/3 spelt though.
@soogoonu
Жыл бұрын
@@GooseHen25 he was indeed, otherwise would have had a pizza cos spelt got too little gluten.
@TrggrWarning
Жыл бұрын
What! No sourdough starter?
@wilfredobernal2603
3 жыл бұрын
Hi, all things sounds very good but where we get the recipe the amount of ingridients?
@luciamartin3102
3 жыл бұрын
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
@genevepolyte8486
Жыл бұрын
No measurements?
@lancewendel6707
Жыл бұрын
wish you had the measurements.
@VerifiedFiveIron
2 жыл бұрын
The hydration looked right but the loaf ended up so flat looking. How do I get a taller loaf?
@carizley
2 жыл бұрын
I think it could be because he used a wide basket for proofing.
@elsaescobar9385
Жыл бұрын
Bulk fermentation time and right scoring. Size of loaf too
@Harlizzlee
Жыл бұрын
so no autolyse?
@penguin0101
Жыл бұрын
16:54 baby’s bottom, your’e welcome
@googleaccount4159
4 жыл бұрын
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
4 жыл бұрын
I believe the flour is the "food" for the starter. The water itself as nothing to fed the starter.
@googleaccount4159
4 жыл бұрын
@@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
Жыл бұрын
Richard, a brilliant baker like you deserves a better camera man. The camera work is so bad it’s actually distracting.
@PacoEvan
7 ай бұрын
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
6 ай бұрын
Your comment is distracting
@enzomartincaro6607
6 ай бұрын
@@PacoEvanes un rre gato el camera man
@paulbanks5163
Ай бұрын
Nonsense!
@dazbarone
4 жыл бұрын
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
Жыл бұрын
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
2 жыл бұрын
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
Жыл бұрын
Welp 🐶
@to7043
Жыл бұрын
It does look over proofed, But how do you let the dough autolease if your mixing the starter with water ?
@bakedcreations8985
Жыл бұрын
If you don't kned the dough would come together on its own by time alone won't it? So why suffer kneeding?
@alexbowman7330
Жыл бұрын
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
Жыл бұрын
@@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
Жыл бұрын
I think you need to work the gluten by kneading. My bet
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