I was lucky enough to do a bread course with Richard a few years ago and I’ve been making this beautiful bread ever since. 😀
@susanpremo8068
4 жыл бұрын
Do you know if this folding method would work well for brioche? I have a bad shoulder and still want to make brioche this winter. Thanks.
@gordonliverpool
7 ай бұрын
I did the course last December and I agree with you.
@bhuvidya
4 жыл бұрын
Richard Bertinet totally transformed the way I make bread. And it all started with this video.
@oldproji
10 жыл бұрын
This is a fantastic video for any bread maker who wants to expand his/her skills. I particularly like the way he handles the wet dough at the beginning, kneading it through to a nice silky dough ball ready for 1st proving. Also the trick with the scissors. Just the job to impress the family when they visit. Excellent tutorial.
@humblerepentpraygive5815
4 жыл бұрын
True technique. This is exactly the way Julia Child was taught to make bread from the ancient bread makers of Paris. Thank you for posting this video.
@bocswu
8 жыл бұрын
Note to self: 70% hydration 1000g Bread Flour or Strong Flour (flour with closer to 13% protein) All Purpose flour or plain flour is lower in protein and should be a last resort for making bread. 30g fresh yeast or 10g instant yeast or 12 to 15g of active yeast 20g salt 700ml of water
@NickKont
7 жыл бұрын
700g Water????
@tixilx
7 жыл бұрын
agus joharudin 1g = 1ml (700g = 700mls)
@stizan24
7 жыл бұрын
Weight is more accurate because 1000ml of water at 100c is not the same as 1000ml of water at 34c. 1000g is always 1000g at sea level no matter what temperature it is.
@hoodedraider
7 жыл бұрын
Density of water at 25 degree Celsius is 0,998g/ml, so that's not noticable in that volume. Only thing that he has a point on here is the fact that measuring volume is less accurate in that cup than weighing.
@kimdyos796
7 жыл бұрын
Some people say? That's because it's true; the SI system of units was set up to make it true (and a whole load of other convenient things too!). It is more accurate to weigh,as even a basic pair of kitchen scales can measure to 1ml accuracy; unless you use a scientific instrument like a pipette or burette to measure your water volume, you won't get your measurements so acurate.
@jerryjohnson182
5 жыл бұрын
It's beautiful to watch a master at his heart. I have truly enjoyed watching you perform and look forward to other opportunities to learn.
@ditackett
3 жыл бұрын
Thank u chef. I don’t have a stand mixer and not a lot of patients. Ur slap method worked perfect. I found my favorite recipe to make hoagies and now with ur slap method of kneading I saved a lot of time without a stand mixer snd my bread was nice snd fluffy and soft on the inside and crusty just right on the outside. Perfect for sandwiches
@javindo
6 жыл бұрын
"Don't stick my hand in there yet in case the phone rings you know" This guy always cracks me up. Such an incredible conflation of skill and talent in both baking and teaching.
@564aba
4 жыл бұрын
I saw hundreds of baking videos but that's the best. Masterly.
@jameskoiman
8 жыл бұрын
Best bread I have ever made,have been baking my own bread for many years,and this recipe and technique is the best.
@rodri2258
8 жыл бұрын
+James Dunkerley can you share the measurements?? thx!
@xenofrost69
9 жыл бұрын
This guy is awesome, pure professional, loves what he does. Spring of knowledge. Just what I wanted. Have bookmarked this video as a source of knowledge. Chef supérieure. Merci beaucoup.
@djdisasterjames
10 жыл бұрын
Thank you so much for sharing this, I just made the best white bread I've had in my life (and I've been to France many times). I am going to buy his book and DVD just to thank Richard. This is awesome.
@chalice3571
6 жыл бұрын
this is very awesome. Making dough is an art, not something to take for granted... thanks for sharing
@phebesdad
8 жыл бұрын
made this yesterday, not as easy as he makes it look but he is the master. When finished bread felt heavy and thought it was going to be dense. It was not and some of the tastiest bread I ever made.
@brendalindsay4753
7 жыл бұрын
phebesdad yeee
@borysvengerov3398
4 жыл бұрын
Longer fermentation with less yeast is an easy way to improve the flavour even more, be sure to try it out :-)
@hansgoodbar3798
9 жыл бұрын
Fantastic Richard thank you. I love your attitude towards the dough and how you treat it with respect. I love home bread baking and I've only mastered my bloomer, but thanks to you I will be more adventurous now.
@zeitgeistry
11 жыл бұрын
Excellent technique! Love it!
@shelleybowerman9477
8 жыл бұрын
You are the Bread Master Richard Bertinet. Amazing! !!!!!
@suelipanaccione-ayerspanta8347
6 жыл бұрын
Shelley n xx
@byersfamily5586
7 жыл бұрын
best bread making video I've seen yet. thank you
@amywang4442
9 жыл бұрын
Thank you sir! I am just learning how to bake bread...any bread. Never knew you could play slimy dough like that. Thanks for showing me. I was afraid of touching slimy dough before. Now I think I can nail it... I am waiting for my try after watching your video. Thank you so much.
@milliethemog
8 жыл бұрын
I've tried it, the breads the best bread without a doubt!
@NancyLynn
10 жыл бұрын
Wow.....I've never made bread but I've been watching many, many videos on bread making. I have to say, I haven't seen any other video that comes close to Mr. Bertinet's technique. My hat is off to you sir....you are an artist!
@tlebamoff
Жыл бұрын
I started making bread during covid, about every other day for a year. Perfected using “The Bread Bakers Apprentice.” I have learned a lot from just a few videos. The handling of the dough is one of them. I subscribed. I like high hydration formulas. I made dough with Bigga and poolish and just dough with overnight slow fermentation. Going to make bread.
@alexanderduvill6878
Жыл бұрын
This helped me making so much better bread :) I had always been oversaturating my bread with flour before watching this
@junrieldahim2849
9 жыл бұрын
thank you so much Richard bertinet for demo.,.,now i learn to how hundle the dough.,.,.god bless
@Ambrosius50
12 жыл бұрын
Ahh ... far the best and informative video on the net. Thks a lot.
@dotnb
Жыл бұрын
I have all his bread e-books. Thank you for downloading this!
@RobertUWL
11 жыл бұрын
i have been making my pizza dough for the last 3 years every week and i have to say that your tipps really will improve it even more !! THANK YOU !
@WafemTV
8 жыл бұрын
How to make bread with Stannis Baratheon.
@paulamcgeachie6993
8 жыл бұрын
Samuel Harris
@ntnnot
7 жыл бұрын
:D
@dixonleavers1460
7 жыл бұрын
Samuel Harris The best sourdough starter
@3960xRocks
6 жыл бұрын
Oh that made me chuckle :)
@simmonslack9088
7 жыл бұрын
Bravo. Always a pleasure to see an artisan at work.
@HeidiG-n9f
10 ай бұрын
I learned so much. Thank you.
@eowenspa2
Жыл бұрын
Inspiring,l appreciate the kind way you put this across,well done,thank you
@barbarabrady4869
8 жыл бұрын
Would have liked to see the baking method and more of the finished bread such as crust and inside texture.
@kimdyos796
7 жыл бұрын
I would really recommend his book Dough; this is the DVD that goes with it, so is really meant only to supplement the written instructions
@yusofaziz1
10 жыл бұрын
thanks a million from all the from malaysia. i baked as a hobby and putting in a bit of artistic value was a great fun. thanks again
@janiceandreyka4902
6 жыл бұрын
Wonderful way to work the bread dough and give it more air. Using less flour on the kneading board is good news also. I enjoyed this and learned new ideas ! Thank you for sharing !
@michaelhammond5409
8 жыл бұрын
A true Master Baker I love you Richard
@oldproji
10 жыл бұрын
I tried your method of kneading the dough today before the first rise. I use a Canadian very strong white mixed with 20% Canadian very strong whole wheat making two 2lb tin loaves. Both came out absolutely perfect with a soft springy crumb ideal for sandwiches. Love the video by the way.
@Skipperj
9 жыл бұрын
Thanks so much for a great segment on this often misunderstood craft
@ahillmann
9 жыл бұрын
If the person giving me advice on cooking has a French accent, I will believe anything ha says, no matter what.
@jjsoledad8553
9 жыл бұрын
+Sloth on Caffeine ikr especially if his name is Richard Bertinet.
@Love2TravelAway
8 жыл бұрын
Unfortunately yes he is French but a very sloppy one..We need to call Pierr Herme Master Pastry Chef to help....
@cruelfish4824
7 жыл бұрын
Like how he says that 700grams of water is not 700ml? It's literally how the gram works. Hes french ofc he is right!
@denisea3465
7 жыл бұрын
I agree with you except what he was saying, if I understood correctly, was not that 700g doesn't equal 700ml, but rather that it is much easier to get EXACTLY 700g on a scale than it is to get 700ml by eyeballing the line in a measuring cup. If you eyeball it as 700ml, then put it on the scale, you will very likely not have exactly 700g.
@UjjwalTripathi5
7 жыл бұрын
CruelFish The density of Potable water is 1.0103. That would make a difference by weight and volume. Water with Density= 1 is at the highest purity. Eg. 2 Ohm water. Thats quite expensive to create. Hope I was of help.
@writereducator
7 жыл бұрын
Thanks for all the attention to technique.
@davidhill1220
3 жыл бұрын
Thank you! Crunchy chew!😲😆 I’m starving and I just ate! Patricia
@xzysyndrome
Жыл бұрын
All the videos I watch on bread making....all the bowls...something about a pile a flour on the counter and a well that just feels right. Messy? 100%. Satisfying? You betcha.
@Trytocookthis
10 жыл бұрын
This is a huge workout. It looks like he slams the bread about a hundred times. There is no way I could make it through. This looks like a job for a team, no wonder the results are phenomenal!
@grahamturner97
6 жыл бұрын
I live in Bath and have met Richard: he makes great bread, believe me. BUT he uses Shipton Mill bread flour, not any old supermarket bread flour. I notice the difference if I use SM flour this method works: ordinary supermarket flour just stays a sticky mess. SM flour can be hard to find, though you can get it via Amazon.
@MohammedAslamtit-bitsoflife
6 жыл бұрын
Wow excellent workmanship
@myrnagomez2668
10 жыл бұрын
thanks for sharing
@raoullf7917
10 жыл бұрын
This is magic you're doing!
@chameleonman6708
4 жыл бұрын
In the oven for how long and what temperature?
@bhuvidya
4 жыл бұрын
fantastic. I must buy his book.
@thisdamecooks
11 жыл бұрын
Thanks for the boule shaping demo...I finally got a beautiful high rise...perfect for soups.
@fidelinamagana8688
7 жыл бұрын
beautiful I like your style to make bread. thank you for the tutorial video
@anaforero4743
2 жыл бұрын
wonderful job Mr. Betinet. I wonder about how you bake them, do you use water inside the over? I'm a Colombian citizen, starting to learn how to make bread, at a Colombian institution. I'm happy about what I have learned. But I'm most of the time, searching for better techniques that will improve my skills. Thank you so much for the way you teach us the proper care of bough.
@stizan24
7 жыл бұрын
I just cut into my fourth loaf of sourdough. It's the best one I made yet. I'll try your recipe next, it looks like the same technique for kneeling the bread as I use, the slap and fold meathod. Great video. That bread sounds very good.
@frabciscobarajas6920
8 жыл бұрын
the best, a professional, thanks
@spiritoflights
Жыл бұрын
Excellent Thankyou
@merrycrisv.cadiente3310
4 жыл бұрын
wow got a piece of art when making my bread again. thats really amazing.
@sandystp9624
6 жыл бұрын
Well done! Enjoyed very much.
@professoraussie5885
3 жыл бұрын
There are a lot of bad comments about the cameraman which I think are quite unjust. The cameraman only looks at his face when nothing important is happening. Just remember, without the cameraman there would be no video and we have to be grateful that we can make bread and not have to worry about a war over our heads.
@RonaldJMacDonald
3 жыл бұрын
Thank you, that was really informative.
@EmmanuelChriqui
Жыл бұрын
Thank you Richard. Fanstastic. Shame the cameraman is so bad.
@tamathamavraides5532
5 жыл бұрын
I Love this video thank you so much. You seem tall enough that you a higher table or your back will really hurt from bending like that. I learned that lesson the hard way
@Peppermint1
4 жыл бұрын
Careful with the flour/water proportions. He is in Europe where the flour has a different consistency than in the US. If you are in the United States, try with less flour.
@inasmal3996
5 жыл бұрын
Whow. Really enjoy this video. 10/10
@neehaglee7249
10 жыл бұрын
That was a great recipe! Thanks for sharing such an awesome video!! :-)
@annamari4861
10 жыл бұрын
thank you :-) I managed to shape my breads nice and round. Out of gratitude read: Arthur Rimbaud: Les effarés. (It is a poem about five urchins watching the baker make a bread -- well, it is a poem, so you have to find second meanings as well.
@johnny65k
11 жыл бұрын
Buy the book anyway, it's worth it. Just use the video to make sure your bread's consistency is the same as his, etc.
@katesansoni7120
8 жыл бұрын
Marijka thanks for the info! I'll give that a try. I'm in California and years ago we could find fresh yeast in the produce section.
@robertj2000
7 жыл бұрын
I saw fresh yeast at Cash N Carry the other day. I think it's called Smart Foodservice in California. www.smartfoodservice.com/
@DANVIIL
4 жыл бұрын
I wish you would upload more bread videos.
@desideratha
11 жыл бұрын
I saw him in another video using: 20 grs of yeast and 20 grs of salt for 1 kg of flour. I guess water would depend on the kind of flour you have, temperature and humidity of your place. 700 gr of water would give 70% humidity. Cheers
@Andral_Premier
8 жыл бұрын
Merci Chef ! :-)
@Mystr438
7 жыл бұрын
Thank you for posting this video from Mr. Bertinet, I have 2 of his books with the DVD but I am yet to watch and make the bread.
@daveovenden9794
10 жыл бұрын
So tell me then richard how come i saw mrs Bertinet in tescos on Wednesday buying a top of the range morphy Richards bread maker, seriously though nice video thanks.
@lencawthraw6802
3 жыл бұрын
Amazing. Leave the dough to rest for an hour an everything changes, including the bowl it was resting in!!!!!
@highwayman1445
3 жыл бұрын
Not bought bread for 3 years because of this video.
@elonggata1245
10 жыл бұрын
i found this method of kneading good to learn. i am baking cakes and i like now to try to bake bread because this is easy techniques. but of course if i can follow the way correctly and turn it good. i like the video to watch. my question is in bread making is it always good to use the bread flour or just all purpose flour?
@MBattino
7 жыл бұрын
awesome video... want to go home and bake!!!
@elfoblue2009
11 жыл бұрын
any info on how long you bake the bread and the temperature? Do I need to buy the book to know?
@simonhaines681
3 жыл бұрын
250C for 18 - 22 minutes - the lighter and more aerated your dough, the less time it will need
@Peppermint1
4 жыл бұрын
I no longer put salt into bread. It may sound strange, but after eating bread without salt a few times, you no longer feel the need to use the salt. And it tastes more like actual bread, instead of the taste of salt. Salt is not that healthy either and it affects blood vessels in the long term. We are a used a little too much with salt in everything.
@Moonshineiii
11 жыл бұрын
How long do you bake it in the oven and what fan temperature?
@galymatiah2200
8 жыл бұрын
Bonjour, j'adore vos videos, dommage pour moi, rien en français... j'aurais adoré pourtant, j'aimerais pouvoir tout comprendre
@VoyageursHK
7 жыл бұрын
Sorry may sounds stupid but where in the UK can I buy a working table like that? Seems like a stone of granit... I would need a big one to cover my table... any cheap place recommended? Amazon? B&Q?
@ptichka7
8 ай бұрын
Thank you ! What scraper do you like ?
@redmotherfive
7 жыл бұрын
LEGEND
@galiaelhassan8880
8 жыл бұрын
lovely
@THEH0WLER87
6 жыл бұрын
the way he handled that razor blade haha
@maxslomoff
10 ай бұрын
Does fresh yeast mold after time in the fridge?
@profchaos9001
Жыл бұрын
Are real subtitles on the original DVD? Not the ones autogenerated by youtube that dont make sense 😂 The accent is a bit difficult to understand at times.
@DiorTheBanamelon
11 жыл бұрын
I'm kind of confused here about when you punch the proofed dough that's been in the bowl the first time, how come he doesn't do it in here while other people usually do it? Is there a difference? I would really like to know please :) By the way, this is beautiful and very informative. Thanks very much for sharing
@tanyatoki7967
5 жыл бұрын
🤗👍Thank you.
@hypnos2794
8 жыл бұрын
This is similar to ciabatta, the wetter the dough the crispier and bubblier the bread is out of the over. Hmmm
@jswching
12 жыл бұрын
I have the book but the lost the DVD. As there was no box but attached the book.
@youtubeanders
9 жыл бұрын
Love it! I don't understand why it's important to mix the yeast directly in the flour though, I tried that with fresh yeast and it doesn't matter how much I try to crumble it, I can still feel pieces of it when I'm working the dough, how come you don't wanna mix the yeast in cold water instead?
@snaxon
8 жыл бұрын
It seems like he wants to "cut the middleman" by not mixing it with water. Makes sense. and looking at tha video it clear that mr Bertinet uses the flour to dissimulate the freash yeast in even finer sprinkles and then evenly distribute it through the flour.
@anthonyjandusay3032
10 жыл бұрын
Hello there! Richard Bertinet. I am still a grade 8 student. I am so Interested and enjoy baking. I have a subject in school about baking bread. I printed a recipe o pandesal but even with the recipe I thought that I still need some more tips and techniques on making the dough so I looked for some reliable sources fortunately, I found this Video of yours because of this Video my baking skill improved. Can you still give me some more tips on baking? Visit my blogsite and let's talk there. please Comment and give me some advice because there is upcoming practical Exam about baking on our school so I really need some more advice. thank you sire :))
@squange20
12 жыл бұрын
Great recipe Richard. I was going to buy a panasonic bread maker today, but am not so sure now. I will give this recipe a try first to see how it turns out. I have never been able to make good bread, just ciabata. So, I will come back to let you know how it turned out.
@lavienestquephemere5386
11 жыл бұрын
For 250 gms of flour use 50 % to 60% of water that is 125ml or15ml
@balet911
8 жыл бұрын
Who is the Korean lady seen with Richard bertinet
@MajinXarris
4 жыл бұрын
I'm not entirely sure but this guy seems like a f*king pro
@D0g63rt
7 жыл бұрын
The Bread Whisperer
@edytad8378
10 жыл бұрын
pięknie...zrobiłeś ciasto, upiekłeś,narobiłeś smaka i poszedłeś..ehh..mężczyźni, mogłabym patrzeć na Ciebie i słuchać cały czas
@Bruiser38
8 жыл бұрын
effin cameraman! the exact moment we would've seen the dough transform he zooms in on his sweaty french forehead! WHY!?
@KeatShadows
8 жыл бұрын
+Bruiser 38 You ask why!? We French ask you Bruisie, "why not?" Is it not inspiring in your heart to see beads of sweat when an artist creates his master piece? Tell me Bruisie, do you never sweat? If your answer is no, then you are not a true artist of the dough!!! Bruisie,,Bruisie,,Bruisie have you never sat in a chair and leaned back and shut your eyes and put your bare feet in a pan of warm, moist freshly made dough and wiggled your toes till beads of sweat appear on your forehead? Yes,,Yes,,,I can tell you have, this is a good thing Bruisie, don't be ashamed. You are beginning to understand what we French are all about. I am so proud of you Bruisie. Now the next step is to set down in a chair, with two separate pans of dough, put your right foot in the right pan of warm moist freshly made dough and wiggle your toes. Now put your left foot in the left pan of warm moist freshly made dough and wiggle your toes again. Bruisie, you are learning, your mind is becoming free, now keep your eyes closed and put your right in and pull it out, then put your right foot in and turn it all about!!! Now put your left foot in and pull your left foot out now put your left foot in again and twist it all about. Bruisie,,,,,you are doing the hokie pokie!!! Oh my Bruisie, we French love you almost as much as we do Jerry Lewis whom we also taught to do the Hokie Pokie!!!
@bigchungus2990
8 жыл бұрын
Man, almost shit myself from laughing. My god your comment was freaking hilarious
@ipedros7
8 жыл бұрын
Would've been nice for them to include a little more of the dough at that point. Still I think its really valuable to show he's having to work hard (even a professional).
@NanaTexido
6 жыл бұрын
LANGUAGE!
@israeldiaz2392
6 жыл бұрын
Maybe is just to show that to make the dough you have to sweat.
@olddog57
2 жыл бұрын
Hi, thank you for this video! Should this technique change in case of sourdough? I backe bread for quite a while (used to use the no kneed yeast method), but since I tried working with sourdough before about 1.5 year I get much testier results, but I still cannot overcome problems: my dough is sticky and hard to work with whatever I do (lamination, coil folding, etc). The bread gets out not flat, but not as high as I would like it to be.
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