My husband treated me to a Richard Bertinet class in Bath several years ago. It made a huge difference in my ability to make great artisanal breads by using the slap and fold method. At first you think...nope, this is not a good technique, as the dough sticks to your hands. But, as you continue, as in his videos, it is like magic!! He is a great teacher in person, as well!
Richard Bertinet is awesome, his easy technique to slap and fold high hydration dough helped me so much. I have small hands and fingers and working with sticky dough using other techniques just caused a bigger mess. I'm so happy to come across this video.
finally someone who really understands how to work a dough and is also kind enough to show it properly !! learned a lot from you Richard - thank you so much !!! my pizza dough and breads are nearly perfect now ;)
Thank you, Mr. Bertinet! I made bread while following along, including the French "Shrug" and the "Boof!". I had to watch the video several times but made it pretty successfully. I put the dough in the refrigerator overnight and made the actual bread 24 hours later (tonight). I took it out two hours before baking, shaped the loaves and baked. It was a GREAT loaf! My daughter and her friend loved it, and my husband did too. I made four loaves from the recipe and will share two of them with friends tomorrow. Great flavor and it is definitely one that I will make again. Thank you SO much for sharing your gift with us. A new fan from Michigan, USA
Now this is how a pro does tin loaf bread. No drama no hype no ego. Just elegant! Why didn't I watch this before all the overly-complicated sourdough multi-knead tangzhong 18 hours ultra-hydration blah blah bread videos??? So many needless steps to unlearn! All bread noobs like me should bookmark this to rewatch whenever you feel bogged down by too much info.
Why are you bashing on different methods such as tangzhong or high hydration doughs when you're too braindead to learn more advanced methods? Your intelligence seems to be a myth. Non-existent.
Wow. Mr. Bertinet you sir are amazing. Thank you for being so kind as to share your wonderful talent, I have so far purchased all your books and have learned so much. May good fortune forever be yours 💋🌈💕
I use Waitrose Canadian very strong white and also Marriage's very strong whole wheat flour. Both are superb flours. I started using Richard's kneading methods today for the first time rather than my old method and the bread turned out great. The crumb was soft and springy with no air holes at all, so perfect for sandwiches. With my old method of kneading I sometimes had the crust leave the crumb on a few loaves. With this manner of kneading prior to the first rise it was perfect. Thank you Richard, even at 70 I am learning gradually.
***** My recipe is quiet easy to follow and makes very nice bread. I use a mixture of white and wholemeal together for a lighter bread, but you can use just wholemeal flour. I find using all wholemeal flour makes for a heavier bread, so it is very much down to taste. My recipe is 250 grams of wholemeal, and Canadian very strong white to make up 1kg in all. Once it is weighed out I add 2 teaspoons of salt and mix in with the flour, in my warmed mixing bowl I add 600ml of warm water and 2 tablespoons of castor sugar. Once dissolved I add 2 teaspoons of dried yeast and whisk in. I cover and leave until the yeast has been fully activated. I then add 2 tablespoons of sunflower oil and whisk in followed by the flour at a cup at a time. I whisk in the flour until it becomes too stiff to use a hand whisk and then continue to add the flour a cup at a time using a wooden spatula or spoon to continue to mix with. I usually end up with a cup of flour left over which I use for dusting during the kneading process. I follow Richard's technique for doing this and continue to knead until I get a nice silky ball. I place a small drop of oily in my mixing bowl and wipe it round with a paper towel. The ball of dough goes into into the bowl and I cover it with a tea towel to rise. Once it has doubled in size I tip the dough onto my board and divide it into two equal parts (note that I am careful not to knock back the dough at this point) using my scales. each part is shaped and put into pregreased tins and left for the second rise. I cover the tins and when the rise reaches the lip of the tins I flour the tops gently spreading the dusting with my fingers, and put them in a preheated steamy oven, spraying more water in to create more steam. I bake at 200c for about 45 minutes and tip out the loaves onto a cooling tray. I usually put the loaves back in the oven upside down for a further 5/10 minutes to brown off the side and end crusts. Once back on the cooling tray I leave them until fully cooled before cutting for freezing, or cutting for eating. Hope this helps.
Thank you VERY much for this video. What a joy it is to see a master work the dough. I'll be watching this over and over again just to pick up so tricks on dough prep. Your style is unique, not like some of the others on TH-cam - thanks again!
Halved the recipe to make one big loaf and it turned out amazing! Every other recipe has failed me except this one and I even got to pick up a cool kneading skill, so kudos to you, Mr Bertinet!
beatifull, I hope any time handle dough this way, thanks for the demostration, richard awaked in me the baker that I didn´t know, until I WATCHED one his videos.
You took the mystery out of bread baking. Before watching this video I was afraid of dough! Always concerned about making a mistake and trying to reach perfection. Thank you.
One of the things I love the most about this is that it provides instructions based on weight rather than volume. There are lots of bread recipes all over various websites, but next to none of them provide weights and instead use volume measurements like "cup". There can be a lot of variation on what a "cup" of flour is depending on how tightly packed the flour itself is. By weight, there's no guesswork. A kilo of flour is a kilo of flour no matter how much volume it takes up. I've baked bread in loaves before, but this is the first time I've tried fougasse. It came out perfectly on my first try. I also tried the toss and stretch method shown here, where as before I had been push and fold kneading. I have to say, it gave my arms a workout, but my dough came together much quicker. I think I'll be using this method from now on. Thanks for putting this video up, it was very useful and you've gotten yourself a subscriber for it.
I tried this method a couple of days ago I did the basic bread recipes flour yeast salt and water ! And did the folding and followed along omg it tasted and was great for making sandwiches
I found it difficult with small hands to manage such a large quanity of sticky dough and so didn't perfect the technique of stretching and folding. However, I perservered with what I had and was very pleased with the texture of the bread. Quantity of dried yeast was perfect and it didn't 'over-rise' as sometimes happens with the normal quantity given on the yeast packet. The fougasse was excellent. Will make half the quantity next time until I get proficient with the technique.
Thank you. So happy to find your channel. We met 2 weeks ago at B.A reception. By the way I am the one who mixed la patte sans probleme sur la table. I will try this bread today. Merci
it seems to me the simple techniques you made inspired me on how to learn how to do that kind of bread. i wished i could do that technique of yours baker Richard Bertinet. wish me luck
I just watched an artist at work. With practice, anyone with some bread baking experience can do what he did. The practice may take months of frequent bread dough handling to get the feel of the dough, how to work it. Terrific video.
I haven't read all the comments so apologies if this has been answered before. How long do you work the dough for? I've read anything from 10 minutes to 30 so that's quite quite a big variance, guidance would be much appreciated!
I was looking forward to watching you slicing the bread so I could see how it should look once baked . . . In spite of this disappointment, I enjoyed your video.
I tried this... it was a very frustrating experience. The dough seemed to get stickier as I went, and after 5 minutes or so there was almost as much dough on my hands as on the board. Obviously, it's not as easy as it looks, but I'll try it again when my blood pressure stabilizes.
I had the exact problem!!! I worked the dough what maybe close to an hour. And the more I did, the sticker it got!! Any solutions? The people at home are saying that I was using the wrong flour. I used a general purpose white flour
@@mustafa198289 I don’t think the flour is the issue. Apparently there’s a point when the dough is overworked, the gluten breaks down and the strength is lost. I guess I don’t have feel for when the gluten is optimized, but in any case I never got close to the result in the video. My solution is to go with lower hydration doughs. You can get a very good result without kneading of a drier dough, it just takes longer as the dough naturally forms gluten over time. Good luck.
tonkaslim as I was working the dough, I gave up and added more flour. Seemed almost hopeless at the end and was about to the dough in the trash. My wife encouraged me to put it in the oven and see what happens. The results weren’t great, but it was editable and not half bad
mustafa198289 This low hydration technique works (so far) for any recipe. I'm getting good results with rye bread, baguettes and bagels with 60% hydration: th-cam.com/video/rOloa071-50/w-d-xo.html
I wish I could slow the audio down. I cant quite keep up with the narration. I love bread too much. Good job on this demonstration video, I'm just not able to keep up with the words. I'm hungry now. heheh
My husband treated me to a Richard Bertinet class in Bath several years ago. It made a huge difference in my ability to make great artisanal breads by using the slap and fold method. At first you think...nope, this is not a good technique, as the dough sticks to your hands. But, as you continue, as in his videos, it is like magic!! He is a great teacher in person, as well!
Richard Bertinet is awesome, his easy technique to slap and fold high hydration dough helped me so much. I have small hands and fingers and working with sticky dough using other techniques just caused a bigger mess. I'm so happy to come across this video.
Same here❤️😊
The Man is an absolute genius and master of his craft, I could watch this all day
Clive Meadows He is realy good.
He's just making bread lol.
@@n3r3m4c You can be excellent or poor at anything in life. It doesn't matter if You make bread or build space shuttles.
finally someone who really understands how to work a dough and is also kind enough to show it properly !! learned a lot from you Richard - thank you so much !!! my pizza dough and breads are nearly perfect now ;)
Thank you, Mr. Bertinet! I made bread while following along, including the French "Shrug" and the "Boof!". I had to watch the video several times but made it pretty successfully. I put the dough in the refrigerator overnight and made the actual bread 24 hours later (tonight). I took it out two hours before baking, shaped the loaves and baked. It was a GREAT loaf! My daughter and her friend loved it, and my husband did too. I made four loaves from the recipe and will share two of them with friends tomorrow. Great flavor and it is definitely one that I will make again. Thank you SO much for sharing your gift with us. A new fan from Michigan, USA
Now this is how a pro does tin loaf bread. No drama no hype no ego. Just elegant! Why didn't I watch this before all the overly-complicated sourdough multi-knead tangzhong 18 hours ultra-hydration blah blah bread videos??? So many needless steps to unlearn! All bread noobs like me should bookmark this to rewatch whenever you feel bogged down by too much info.
Why are you bashing on different methods such as tangzhong or high hydration doughs when you're too braindead to learn more advanced methods? Your intelligence seems to be a myth. Non-existent.
Wow. Mr. Bertinet you sir are amazing. Thank you for being so kind as to share your wonderful talent, I have so far purchased all your books and have learned so much. May good fortune forever be yours 💋🌈💕
I am now officially in love with this guy LOL!! "Do the french shrug... *flicks dough* Meh!" LOL!!!
"...make it move; show the dough who is boss." hahha love it
This bread looks so good, and very likely one of the best master bakers to learn from. The patisserie in his book is devine.
I use Waitrose Canadian very strong white and also Marriage's very strong whole wheat flour. Both are superb flours.
I started using Richard's kneading methods today for the first time rather than my old method and the bread turned out great. The crumb was soft and springy with no air holes at all, so perfect for sandwiches. With my old method of kneading I sometimes had the crust leave the crumb on a few loaves. With this manner of kneading prior to the first rise it was perfect. Thank you Richard, even at 70 I am learning gradually.
***** My recipe is quiet easy to follow and makes very nice bread. I use a mixture of white and wholemeal together for a lighter bread, but you can use just wholemeal flour. I find using all wholemeal flour makes for a heavier bread, so it is very much down to taste. My recipe is 250 grams of wholemeal, and Canadian very strong white to make up 1kg in all. Once it is weighed out I add 2 teaspoons of salt and mix in with the flour, in my warmed mixing bowl I add 600ml of warm water and 2 tablespoons of castor sugar. Once dissolved I add 2 teaspoons of dried yeast and whisk in. I cover and leave until the yeast has been fully activated. I then add 2 tablespoons of sunflower oil and whisk in followed by the flour at a cup at a time. I whisk in the flour until it becomes too stiff to use a hand whisk and then continue to add the flour a cup at a time using a wooden spatula or spoon to continue to mix with. I usually end up with a cup of flour left over which I use for dusting during the kneading process. I follow Richard's technique for doing this and continue to knead until I get a nice silky ball. I place a small drop of oily in my mixing bowl and wipe it round with a paper towel. The ball of dough goes into into the bowl and I cover it with a tea towel to rise. Once it has doubled in size I tip the dough onto my board and divide it into two equal parts (note that I am careful not to knock back the dough at this point) using my scales. each part is shaped and put into pregreased tins and left for the second rise. I cover the tins and when the rise reaches the lip of the tins I flour the tops gently spreading the dusting with my fingers, and put them in a preheated steamy oven, spraying more water in to create more steam. I bake at 200c for about 45 minutes and tip out the loaves onto a cooling tray. I usually put the loaves back in the oven upside down for a further 5/10 minutes to brown off the side and end crusts. Once back on the cooling tray I leave them until fully cooled before cutting for freezing, or cutting for eating. Hope this helps.
oldproji and the other
The french shrug - one of the reasons I love this guy! instructive, informative, and charismatic!
One of the BEST video on youtube about making bread!
Thank you VERY much for this video. What a joy it is to see a master work the dough. I'll be watching this over and over again just to pick up so tricks on dough prep. Your style is unique, not like some of the others on TH-cam - thanks again!
vaterry wogan
When he cut out the leaf I started laughing just thinking about myself trying that 😂 this dude is the best, everything he says I will memorize 🙏🙏🙏
Halved the recipe to make one big loaf and it turned out amazing! Every other recipe has failed me except this one and I even got to pick up a cool kneading skill, so kudos to you, Mr Bertinet!
Does it have to be strong plain flours I only have plain
Did you half the amount of yeast too?
beatifull, I hope any time handle dough this way, thanks for the demostration, richard awaked in me the baker that I didn´t know, until I WATCHED one his videos.
You took the mystery out of bread baking. Before watching this video I was afraid of dough! Always concerned about making a mistake and trying to reach perfection. Thank you.
What a craftsman
After I found Mr Bertinet, I only do bread following this recipe! He is best so far! ❤
One of the things I love the most about this is that it provides instructions based on weight rather than volume.
There are lots of bread recipes all over various websites, but next to none of them provide weights and instead use volume measurements like "cup".
There can be a lot of variation on what a "cup" of flour is depending on how tightly packed the flour itself is.
By weight, there's no guesswork. A kilo of flour is a kilo of flour no matter how much volume it takes up.
I've baked bread in loaves before, but this is the first time I've tried fougasse. It came out perfectly on my first try.
I also tried the toss and stretch method shown here, where as before I had been push and fold kneading. I have to say, it gave my arms a workout, but my dough came together much quicker. I think I'll be using this method from now on.
Thanks for putting this video up, it was very useful and you've gotten yourself a subscriber for it.
what a fantastic baker and an incredible ability to share, really glad I found this where dose Richard give classes
he gives a masterclass in your moms bedroom
This man makes bread into poetry....which bread should be. The foundation of life.
You've come to the right place, watch and learn. Richard is great.
I tried this method a couple of days ago I did the basic bread recipes flour yeast salt and water ! And did the folding and followed along omg it tasted and was great for making sandwiches
Beautiful dough, smooth and elastic. Genius technique.
Great to watch a master at work. I wish I had 50% of his skill.
If you started working on your craft when you originally made this comment you'd be 2 years closer to being like him.
When will you start the journey?
This guy's fantastic - fun and informative presentation. The French shrug! Pfff !! Very good Richard :D
I found it difficult with small hands to manage such a large quanity of sticky dough and so didn't perfect the technique of stretching and folding. However, I perservered with what I had and was very pleased with the texture of the bread. Quantity of dried yeast was perfect and it didn't 'over-rise' as sometimes happens with the normal quantity given on the yeast packet. The fougasse was excellent. Will make half the quantity next time until I get proficient with the technique.
Thank you. So happy to find your channel. We met 2 weeks ago at B.A reception. By the way I am the one who mixed la patte sans probleme sur la table. I will try this bread today. Merci
Great technique. I add a bit of butter as well and cook for 40 mins 200C. Super vid. Happy baking all.
Thank you so very much Richard Bertinet!
I love watching Richard Bertinet. He taught me how to make really good bread, via his books and to have patience while making it. GG
Love his sense of humor and skill!
it seems to me the simple techniques you made inspired me on how to learn how to do that kind of bread. i wished i could do that technique of yours baker Richard Bertinet. wish me luck
Thank you, love the video! And the sense of humor.
Spectacular 👏👏👏👏👏👏👏👏👏👏. Now this is a Masterpiece Masterclass 👏👏👏👏👏👍
Absolutely brilliant film. I could watch this guy all day and I'll never be afraid of my bread dough ever again.
He is one of the best.
Merci Richard... quel plaisir de vous voir à l'oeuvre. Je suis novice... et ça me rassure.
Beautiful to watch. Excellent results.
Absolute Genius.. He made it look so easy..
Great video, thanks. I love baking bread and I picked up some nice ideas here.
Excellent presentation. I hope one day I will be able to do bread like him. Bread is the essence of life
halo Richard. thank you for sharing your talent. I always make bread, but never this nice! your method is the best! Janet
Brilliant and charming!! Best bread video!
Masterful...I could almost smell the breads baking. Thanks.
I just watched an artist at work. With practice, anyone with some bread baking experience can do what he did. The practice may take months of frequent bread dough handling to get the feel of the dough, how to work it. Terrific video.
1 kg (1000 g) Bread flour
20 g salt (2 tea spoon)
1 tea spoon dry yeast
730 g water
I’m such a fan of his craft
Great video, easy recipe love the sound of the crunch,looks good
Love that video - not sure I want to make three loaves at a time though! What size tins are being used in this recipe?
Truly a master baker.
Very good videos
simple and to the point
Richard Bertinet is the bread King! :))
I enjoyed watching this. This man is excellent,
J'adore, merci pour expliquer ci bien.
Amazing, thanks!
WoW! I'm super happy to have watched this clip! It's so inspiring to watch a pro baker :-)
Richard I will try the first recipe this week, al of them look GREAT. Thanks for the clips
That was a great recipe! Thanks for sharing such an awesome video!! :-)
Wonderful... thank you mr.
Perfect and easy made,thanks a lot.
beautiful. so do you give classes / bread lesson and where?
I love it
Thank you so much for sharing
this guy making this bread is literally so relaxing to me, just turn off the sound and get lost in the art of bread making
Samantha hhhh
yyui
Definitely, making bread is as zen as trimming weed :)
pues a mi me encanta como hace el pan, es uno de mis preferidos un maestro como la copa de un pino.
Nothing beats it!!
really good technique,and may I know the name of the background music? it's so delightful！
absolutely fantastic.
Hey hello what size bread pans do you have? I need to buy some pans but not sure what size or what type...thanks so much love your channel
Thank you for sharing.
The very best, I'm getting his book.
Fantastic. I really need to go back to school.
I've never said "wow" out loud at dough before but that was beautiful
Thanks for the tutorial.
I haven't read all the comments so apologies if this has been answered before. How long do you work the dough for? I've read anything from 10 minutes to 30 so that's quite quite a big variance, guidance would be much appreciated!
ScoobaDiva Just until the dough is smooth, no longer sticky I think. Try and base it off the look of his bread when he’s finished kneading it.
its not the time, its how it looks and feels.
Basically when you have a clean bowl and your dough comes away as one piece, then it's ready to turn out
Beautiful.
Really good
Wow awesome..i just wanna ask..i am always trying to make a bread but is not working very hard
fantastic presentation :) now if I can find a good naan recipe ...
The best video to make a bread.
Hello.richard.i.am.christian.here.in.Aotearoa.new.zealand.learning.how.to.bake.since.covid.and.i.have.seen.a.heck.of.alot.different.ways.of.shaping.standard.bread.loaves.i.have.strugled.with.that.and.revisiting.your.method.i.can.assure.you.yours.the.best.EASY.way.by.far.i.thnk.you.for.your.expertise.my.way.to.go.good.luck
What's the temp he's using again, 10 mins @250 Celsius and then 20 mins @ ??? degrees? I couldn't understand him.
I was looking forward to watching you slicing the bread so I could see how it should look once baked . . . In spite of this disappointment, I enjoyed your video.
Wonderful demo!
Thank you from NZ.. 💕🌺
Magnifique
That was awesome
salt 2 tsp
water 1kg
flour 1kg
yeast 1tsp
slap, fold, and scrape.
I tried this... it was a very frustrating experience. The dough seemed to get stickier as I went, and after 5 minutes or so there was almost as much dough on my hands as on the board. Obviously, it's not as easy as it looks, but I'll try it again when my blood pressure stabilizes.
Hydration seems to be a bit high
I had the exact problem!!! I worked the dough what maybe close to an hour. And the more I did, the sticker it got!! Any solutions? The people at home are saying that I was using the wrong flour. I used a general purpose white flour
@@mustafa198289 I don’t think the flour is the issue. Apparently there’s a point when the dough is overworked, the gluten breaks down and the strength is lost. I guess I don’t have feel for when the gluten is optimized, but in any case I never got close to the result in the video. My solution is to go with lower hydration doughs. You can get a very good result without kneading of a drier dough, it just takes longer as the dough naturally forms gluten over time. Good luck.
tonkaslim as I was working the dough, I gave up and added more flour. Seemed almost hopeless at the end and was about to the dough in the trash. My wife encouraged me to put it in the oven and see what happens. The results weren’t great, but it was editable and not half bad
mustafa198289 This low hydration technique works (so far) for any recipe. I'm getting good results with rye bread, baguettes and bagels with 60% hydration: th-cam.com/video/rOloa071-50/w-d-xo.html
Hello, how much fresh yeast would I need for this recipe? Thank you
20 grams of Fresh Yeast
I wish I could slow the audio down. I cant quite keep up with the narration. I love bread too much. Good job on this demonstration video, I'm just not able to keep up with the words. I'm hungry now. heheh
Ms K Jones turning on closed captions may help!
You can slow the audio with youtube...
Do you have a video on how to make raisin bread please?
Trust Waitrose to pick the Top man!
Wow. That's beautiful
Sir..i liked it but i want to know you do a spray in the oven is it a water..?
Art. I love it
merci, richard!
Hi Richard, I am going to use traditional yeast, do I need to add sugar to the yeast?
Where do you find that scraper?