I dont really get what the fuss is about. This is a pretty awesome series which actually focuses on the food unlike a lot of youtube fine dining features. I didnt come here for oscar winning cinematography, although I notice the producers do take heed of constructive criticism so you guys arent wasting your breath.
I actually have to agree with Daravenc. The lighting n camera work are lacking. The lighting is sometimes too cold and underlit, and looks bit overlit at table. And is there any particular reason for blurring the sides? Didn't add anything to the video. Also, camera work is weak because the editing and cuts feel too abrupt and flow of steps of recipe is affected. Lastly, bring the camera CLOSER. It is too far from the bench. This is what you want Richard there for. Not just to tell us the steps, but also to show us the way he works the dough. Unless you are hoping for viewers to rewatch again and again to understand recipe...
Daniel Its just a flavouring. A very usual combination with chocolate. If you cant procure Tonka beans, you could substitute any flavour you like. It has nothing to add to the texture/crust/crumb of the bread. Hope I was helpful.
Why does the recipe on the Web site say to heat the milk, then add all the ingredients. In the video he says to use cold milk, add the egg, then add the flour on top? And the recipe doesn't even talk about mixing the dough in a mixer....
Richard Bertinet is just so good.
We couldn't agree more!
I dont really get what the fuss is about. This is a pretty awesome series which actually focuses on the food unlike a lot of youtube fine dining features. I didnt come here for oscar winning cinematography, although I notice the producers do take heed of constructive criticism so you guys arent wasting your breath.
True. I'm just here to watch him bake and his technique in making and shaping bread. Love his tutorial.
Podéis traducirme alguno ls ingredientes con sus cantidades , el tiempo de levar y los grados y el tiempo en el horno por favor? Muchas gracias
Is that damp on the wall in the first scene?
When you say " strong white flour" what does strong mean? Just. Wondering.
Bravo
Nice background music. I like to try this bread. Not sure what's tonka.
Tonka bean
I actually have to agree with Daravenc. The lighting n camera work are lacking. The lighting is sometimes too cold and underlit, and looks bit overlit at table. And is there any particular reason for blurring the sides? Didn't add anything to the video. Also, camera work is weak because the editing and cuts feel too abrupt and flow of steps of recipe is affected. Lastly, bring the camera CLOSER. It is too far from the bench. This is what you want Richard there for. Not just to tell us the steps, but also to show us the way he works the dough. Unless you are hoping for viewers to rewatch again and again to understand recipe...
Thanks for the comments
What's that ingredient, tonka, is it important?
Daniel Its just a flavouring. A very usual combination with chocolate. If you cant procure Tonka beans, you could substitute any flavour you like. It has nothing to add to the texture/crust/crumb of the bread. Hope I was helpful.
Daniel I just did some research and you could replace Tonka beans with a combination of Vanilla and Cloves and maybe a little Nutmeg.
Why does the recipe on the Web site say to heat the milk, then add all the ingredients. In the video he says to use cold milk, add the egg, then add the flour on top? And the recipe doesn't even talk about mixing the dough in a mixer....
please get rid of the distracting music; it adds nothing to this video
awful videographer... gets in the way of the content.