French Baguettes | Richard Bertinet | Gozney Dome
ฝัง
- เผยแพร่เมื่อ 3 มิ.ย. 2024
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Baguettes by the master of everything dough @richardbertinet. A French boulangerie classic cooked in Dome.
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Gozney Dome: www.gozney.com/products/dome?...
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#baguettes #bread #baking - แนวปฏิบัติและการใช้ชีวิต
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"You can always keep the wooden board of a champagne bottle box"
You gotta love the french
I do love France but do they love us English
This might sound silly but pay attention to how he ate the sandwich at the end. He flips it upside down so the crust on the baguette doesn't completely destroy the roof of your mouth lol. Take notes
I love how quietly, precisely and to the point he talks and works; he only makes necessary movements; there is no feeling of haste at anytime. So relaxing (even if you’re not baking yourself). The camera work is outstanding, and fits the explanations perfectly.
And I especially like the tiny bits of dry humour…
“Don’t start too fast, you’ll get frustrated” - great advice for any chef.
Sign of a good baker is somebody who can wear a jet black jumper and not get an ounce of flour on him. 🤣
8:43 Well not 100%, but damn he managed to stay pretty clean tho
Many years ago I worked at a Builders Merchant and we had a plasterer and his mate come in on a regular basis, the young bloke never had a spot of plaster on him, we used to take the Mickey out of his boss saying he was letting him get away with murder, he told us that he'd never come across anyone as skilled in his life at such a young age, he put him on plastering ceilings and he still didn't get any on him, similar sort of thing. I've worn black when tring to bake a single loaf and ended up looking like the Pilsbury dough boy.
The par baking tip is so helpful!
I didn't notice, until you said it. But yeah that is actually pretty impressive.
Ha, he probably has four matching jumpers. And changed them 3 times....😆
One of the best Gozney videos. No nonsense, just technique. No beeping out unnecessary swearing either.
the kitchen nightmare
so true the mouth on our youtubers is horrific
I fucking love bread
@@made.online2149 Ooooo....
@@made.online2149 You're cool
This is probably the greatest baguette video I have seen on TH-cam. A lifetime of baking experience given a very short amount of time to explain how to make baguettes. Every sentence contains a wealth of information and I will need to watch this video many, many times to absorb it all.
Do you perhaps know why he uses two types of yeast; both fresh and instant?
@@DaKooot its a choice, use one or the other. Fresh cake yeast is the best way.
@@gerardjones7881 merci
He does a bread course on BBC Maestro, covering many different types of bread. Recommended.
Can someone also appreciate the flow and camera work.... This had content every second 🥈
Thanks so much!
I adore watching Monsieur Bertinet; his passion comes through so clearly but in a way that's calm and lovely to watch. The techniques he uses are flawlessly done! Bravo!
Couldn't agree more!
This is bloody fantastic, well played Monsieur Bertinet and Gozney 🙌
This I absolutely agree with! very much enjoy seeing someone show so much passion and enjoyment when making meals of all sorts!
I am a retired culinary arts instructor so I spend my time teaching myself new skills and reinforcing the ones I already know. I am here to tell you that these instructionals are top-notch in every way. My respect goes to this man because of his natural ability to teach and his attention to the many small details that are required for a professional result. Thanks.
Do you perhaps know why he uses two types of yeast; both fresh and instant?
Sorry I meant yeast indeed :) thank you
@@DaKooot He only uses one, both measurements are given in case you can't find one or the other, fresh measurement is given for people who have that and instant measurement is given for people who have that.
@@cormacwarren1561 Thank you !! Simply read it wrong
@@cormacwarren1561Do you have any instructions for someone like me who doesn't have this kind of oven. How can i make these with normal oven? Do i get the pizza stone and use that to simulate this oven? What about the steam?
this was insane! great content Gozney
Thanks guys!
Do you ever show mixing & kneading the dough by hand? Wonderful video for simple explanation!!
Wow, you make it look so very easy!!
@@8intercessor8there is a video with the same chef showing the hand technique. The channel should be “gluten morgen” and the video called “bertinet techinique” (or something)
You lost me at wood fire ..
Just a basic oven owner here
I love how when he shape the dough, romantic french music starts playing
i know, right?! so awesome
It's stunning watching his technique as well
Great teacher. No B.S. simple teaching. I already love him.
The panache of this man doing a bread masterclass in a black wool sweater.
Job done. Happy days. This guy has managed to simultaneously be extremely French and extremely British.
Interressant
I would be interested in seeing baguettes made in regular gas oven, since unlike most people watching this video, I don't have that specialized oven.
Richard teeches students to use an upside down large baking tray or a baking stone, in a standard oven, at very high temperature.. You are likely to also need a baking peel to get the dough onto your very hot surface.
Richard is always a joy to watch and learn from. Love his books ❤
This is a master at work. It feels so good when you see a professional who has spent most of his life doing something explain it in such a simple and coherent manner. Hats off to you sir.
The sound of the bread alone is magnificent
That crunch at the end was so satisfying.
this french man is so talented keep his content coming
Fantastic video. Brilliant instructions from the brilliant M. Bertinet. His in-person courses in the UK are absolutely excellent!
A master with a healthy philosophy! Thanks! I did my first successful slap and fold today thanks to his instructions!!
He seems so happy to be baking baguettes like he has probably done a thousand times already. Lots of great advice as well. 10/10
One of, if not, the best instructional videos I've ever seen!
Love the three cords of cut firewood stored in the kitchen!
What a legendary teacher! No fuss information, just the things you need to know and baboom.
Authentic Chef w/ excellent wit & humor
Thank you, Richard. You are a treasure. Cool and rainy weather here at my home. Perfect with some soup or stew.
Thank you!! My wife and I try to go to Paris at least once a year and are obsessed with great baguettes. We are now making two small batches of 5 each day, morning and evening. My 15 year old son has all of a sudden become a master baguette baker thanks to you! These are fantastic!
Best baguettes I've ever baked, a recipe that works, Thankyou Richard.
Lovely.
Precise movements and clear instructions.
My godfather was a baker.
He used a heavy cloth to separate the bread doughs in his bakery. It was a precious memory rekindled.
“If you don’t have this, you can always keep the wooden board from the champagne bottle boxes” now I finally know what to do with all those champagne boxes I have lying around!
Once again, you never disappoint.
A true artisan that loves his craft and educating others.
Brilliant !
This is the first time I have seen this master at work. What a fabulous video. Thank you!
He explains shaping so well
Wonderfully explanation of the baguette 🥖 recipe .Thank you sir.
Such an excellent teacher, very pedagogue. With humility and simplicity, he teaches every detail. Thank you! This video and its content is a pure work of art!
très français, celà -- c'est sérieux (which means always a bit of a smile and sacred humour..)
You Gozney folks chose a great Baker/Spokesman. A great teacher and so likable as well.
Just made this, wow, the overnight ferment is a game changer and fresh baguette for breakfast! 🥖❤
felt wholesome to watch. a nice little quiet time cooking video that isn't ASMR
What you can see here is true of any craftsman: economy of motion. He has the experience and confidence to use the absolute minimum handling of the dough. Each subtle movement has meaning and purpose. Elegant.
Such a beautiful, simple explanation. And the bread looked wonderful
Merci beaucoup. Avec votre méthode j'ai enfin arrivé a avoir un résultat correct.
Make me smile and very happy. I learned bakery with Mr. Bertinet. Thanks thanks thanks
just beautiful, love monsieur bertinet
I have watched so many baguette videos and this is the simplest and most GORGEOUS result!!!!! Love that it makes many small ones which is better for sharing.
hi he make the shape that fit in the oven ...
A military grade technics. Passion, Precision, concise. So relaxing and reassuring ❤ many thanks!
but with the respect and heart that all military teaching fundamentally lacks, as that is its point, to torture and kill other people, which is unnatural to us to do.
He makes baking bread look so easy 😊
C'est vraiment une recette fantastic. Merci pour patager votre savoir. THANK YOU.
Thank you for this gift. My first attempt at making classic french baguettes and these instructions are easy to follow requiring some patience and tweaking with the cooking times but overall, an absolute success!!! I fully cooked half of the baguettes and the other half, partly cooked (8 min) then frozen for another date. Delicious
What temperature is for the partially cooked ones and for how long
The legend himself! Love watching his videos
What a privilege to get a private lesson from such an experienced baker... I love the internet
I could watch Monsieur Bertinet make bread for hours. This video was pure gold! I can’t wait to try this w/ my Dome.
Masterful. No other words needed
Excelente, Gracias mil maestro Bertinet por sus enseñanza, lo veo por 1ra vez por recomendación y tenían razón es una clase magistral, muy contento desde Perú . 😊
I am a huge fan of Richard’s. Watching him bake is wonderful, and he clearly loves his trade and loves to teach others. Fantastic
If you follow him does he ever explain somewhere why where the top of the dough is an important part? I mean it's a dough in the end of the day it should be even and homogenous.
@@greeneffectltd I'd imagine its to do with fermentation as the structure of the bubbles will naturally push up (where the top is), it's a pretty common thing in all pre-fermentation baking.
I learned a lot from this video, thank you, Richard! Also did a great baguette from this, even I am a biginner. If will be great if Richard could do similar for sourdough, with mixer, since all we could find the steps from all videos are complicated and difficult to follow.
@@tiffanyh3614 Just use the same hydration and instead of using yeast use a sourdough starter. I think the equivalence is 100g starter to 10g yeast. Maybe slightly lower hydration to account for the wetness off the starter, like 65% instead.
All other steps should be the same.
Que delicadeza, tanta sutileza para tratar la masa,y esperar 24..horas. Dios...!Al día siguiente...formar estas deliciosas baguettes...Tal cual las comíamos de pequeños en casa!Una delicia este rico pan!Gracias por la receta!Bendiciones!
This is ART! Love his passion 🙏
Glad you liked it!
Masterclass. Thank You Gozney 🙏🏼👌🏼
Just made it for the fist time , it came out unbelievably good , need to practice my blade incision skills but brad tastes so good , kids finished entire batch in minutes, thank you
Didn't know "brad" tastes good .... but his acting is top knotch ;)
Love the crust sound ❤
Sacré bleu! Beautiful baguettes!
Master, thanks for this aweso.e lesson !
❤wonderful teaching and video.thank you so much🎉🎉
This looks, perfect. That sandwich is perfect.
this guy literally taught me how to bake. love all his content
He's an aerigrant prick
It’s impossible to watch this🤤🤤🤤Thank you for this lesson maesto🫶🔥
Vraiment bravo, vous êtes un artiste, merci pour la démo je vais essayer
Bertinet is the king of bread, loved this contet!
the beauty of excellent craftsmanship - it's like ballet!
Love watching your videos Sir. Filled with the right amount of knowledge, passion
and humour - the best creations emerge
You're the maestro! Beautiful Sounds ... Merci ❤
Richard Bertinet the master. It's like watching an ASMR watching him pinch and form the dough
My first trial was done with success, thanks Richard ...
Such a good teacher
Wow. Made it so easy to my eyes. Will try and see how it comes out. Great and quick explanation.
also amazing tip with the par bake
THIS... is a Gift. Thank you.
looks like heaven to me
Awesome, thanks for sharing.
Tried it, it works beautyfully
C'est magnifique , Richard !
What a masterful instruction given here, I can't wait to give it a go!
Great bread maker, great teacher!
The real pros make it look easy !
Very interesting about the mixing time being reduced by adding salt later. We will try it.
what an awesome guy
i dont know him, but he seems like such a nice,calm and passionate character
and hes baguettes really looked very good
Thank You! Am inspired! ✨
So much fun watching this video,you make it seem so easy!
Love that video!!! SO CLEAR! BRAVO MEC
This is so deceptively masterful, every movement, every gesture is so confident and skilled, this is what we call in italian “sprezzatura” This is something I would watch over and over even if I weren’t baking bread lol😂
Beautiful with grace
His face lit up as he was taking the bread out the oven. Such joy in the results.
I've made following his tips and recipe ...i got excellent result...thanks a lot
The trick with the dough at 1:50 is really appreciated. Technique is King
Thank you chef ❤
Building my base for our new Gozney oven! Then onto the baguettes! Cheers!
I just made these on a pizza stone in my fan oven(on max temp)! Ils sont parfaits 🤌
Ive learned so much from your videos. Thank you again great job!
Thank YOU!