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.
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
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.
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.
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.
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
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.
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?
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
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 .
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?
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.
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?
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
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?
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.
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. 🤙🤙
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.
@@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.
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.
I love your method of natural ferment. No discard, NO WASTE. Not complicated at all.
His work it's just pure magic.
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
Richard you're the best. I've learnt so much from your videos over the last 3 months.
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.
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.
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.
Excellent instructional video! I loved the camera really focusing in on the dough to show your technique and the changing texture. Thanks!
God’s palette of ingredients in the hands of a master! Great learning, thanks!
Fantastic video! I can't wait to get my hands on your book "Crust"!
Take care
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
Definitely, I am deligthed with your technique. I love this kind of bread. Congratulations teacher. Best of luck. From Colombia with affection.
this guy could slap and fold pancake batter into bread i swear
OMG! The amount of hydration and how wet it seemed in the beginning. I often would have just given-up😮
He's that confident he wears a black shirt whilst making dough.
I’m such a fan Richard! Please make more videos!
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.
Muy buena explicación, al mirar su trabajo uno aprende no hace falta hablar correctamente el idioma inglés yo comprendo como lo hace.
Agree , truly the best, and best presenter
Looks delicious. Thank you for sharing.
Es un arte y goza hacerlo y lo transmite quien le gusta hacer y comer el buen pan.
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.
Wow great skills my friend
This video is amazing. I would love to see you make this video again or make a reaction video to this :D eline sağlık.
I come here after saw you with gluten morgen video and become your subscriber now.
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.
Beautiful! Can you please make bread with raisins and nuts?
I’m in love! Yummy!! Thank you a lot!!! ☺️
I just started making bread. I really want to learn your method.
Thank you, Bertinet!👏🏼🌷🌻
Einfach nur WOW !!!!
Amazing teaching thanks.
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?
because salt prevents the formation of a perfect gluten structure
Hi, is it possible to get all the details of ingredients and weight… Thanks
Love the Harry Potter background music
Please add the quantity of starter to use.
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
22:05 the music is when the hero reaches his final form in anime
My Dough never looks as soft and supple as his....
Wow....c'est très croustillant votre pain!
Hi Mr Richard you are so professional, may we have the measurement please.😍
that's my question too..
Hello richard can you make a sougher dough bread video separately from the starter pls i already have a starter
Cómo provoca comer el pan que hizo crocante y doradito, con mantequilla.
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 .
Hello Master chef
Where can we get the above recipe . Thank you for your response 🍷🥖
Thank you.
50% hydration sourdough starter.
17-18 hours proof in basket at what temp?
Very informative video!
a true master, thanks for the lesson. The overnight proofing should be done in the fridge or just kitchen counter?
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?
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.
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. 👌
He says "in a nice warm place"
🔥#Hot
Tanta coisa para fazer um pão e sai um disco voador!!!😢
Class act!
Does someone have the proportions ?
Whoa!
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?
4:56 splits it, puts some in fridge and dries some? At first I thought he would just use what he made
7:18 what! No more starter! this becomes sourdough?
Lol harp for magic
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
Hi, all things sounds very good but where we get the recipe the amount of ingridients?
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
No measurements?
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
I agree
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.
@@soogoonu looks like he was only using about 1/3 spelt though.
@@GooseHen25 he was indeed, otherwise would have had a pizza cos spelt got too little gluten.
proofed on counter or fridge?
I bought your book and I was somewhat disappointed: Imperial system, cups and tsp?
chef do you have your own school of bread making and pastries
Is there a way to refresh the ferment without having to use so much flour every single day?
You can do the scrapings method, check the channel bake with jack
It looks like 80% or more hydration
Bonjour . Merci pour toutes vos vidéos d’enseignement en boulangerie pâtisserie. Dans quel livre se trouve cette méthode. Merci.
wish you had the measurements.
The Miche was as flat as a flat tire.
Quiciera ver sus videos en español.
What! No sourdough starter?
The hydration looked right but the loaf ended up so flat looking. How do I get a taller loaf?
I think it could be because he used a wide basket for proofing.
Bulk fermentation time and right scoring. Size of loaf too
Art Sourdough
traducir al español porfii!!!
Daddy😘
so no autolyse?
16:54 baby’s bottom, your’e welcome
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?
I believe the flour is the "food" for the starter. The water itself as nothing to fed the starter.
@@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?
Richard, a brilliant baker like you deserves a better camera man. The camera work is so bad it’s actually distracting.
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
Your comment is distracting
@@PacoEvanes un rre gato el camera man
Nonsense!
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.
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. 🤙🤙
Overproofed. Also add the ferment to the water first. Breaks down easier and then add the flour. Otherwise 8/10 Richard. Pretty pretty good.
Welp 🐶
It does look over proofed, But how do you let the dough autolease if your mixing the starter with water ?
If you don't kned the dough would come together on its own by time alone won't it? So why suffer kneeding?
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.
@@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.
I think you need to work the gluten by kneading. My bet
Will.be.starved.by.the.time.you.eat.your.bread.takes.forever.crazy.not.for.me.ever