Mastering bread through perfect dough with Richard Bertinet | Meet your Maestro | BBC Maestro

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Great bread starts with perfect dough. Award-winning baker Richard Bertinet shares his expert techniques for mastering the art of bread-making, from kneading to fermentation, so you can bake with confidence.

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Learn more from Richard in his BBC Maestro course, where he breaks down the essentials of bread-making with step-by-step guidance to help you create delicious, bakery-quality loaves at home.

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so this is where lesson one is so important understand our dough work because now if you see what we’ve got in here with a beautiful dough use your scraper of but still you got kind of a sticky dough in there so again crucial don’t add flour to the table not now and tip the dough over onto the table you can’t put this straight into a bowl you need to give a shape give the dough some shape first put this away and now if you look at this in here if you don’t understand how dough work there’s no top there’s no bottom there’s no shape the dough will go everywhere we need to give some structure to that dough so the way we’ll do it is take our scrapper and just walk the door a tiny bit just make it walk on the table move your legs a little bit and look very quickly the dough is taking shape and the only thing we’re going to do now is a few quarter turn just bring the dough together and then you got the dough you can see the air pocket in there just a few flap a nice top that doesn’t stick beautiful dough so from a sticky mess coming out of the bowl to this this can go on rest now and the way we do this again light dust in the flour take your dough upside down quick fold just a few two or three four or five here we go tuck it in look at this now absolutely beautiful light supple and elastic baby’s bottom and then the dough goes in the bowl and that’s going to rest now two hours until it really double in size and volume you could leave it overnight in the fridge too but for today that’s what we’re going to do so let’s hook it so as you’ll see with every dough every type of bread you’re making sweet bread baguette whatever every dough has got his own personality so they will feel different in your finger that’s why I love working with my hand because you feel you feel what it should be like so this one here you can see it’s not as sticky as like a baguette dough or bread dough it’s much more velvety and and beautiful if you look at it now so I’m going to finish it off still as I do always the top always the bottom but this one because it doesn’t stick we feel a bit more want to play with it don’t overdo it if you don’t need to play with it don’t play with it but just to finish it off this way just putting your fingers out and just roll it over itself a few times just that and bring it together so my top is always on top still and my seam underneath there i just fold it over itself like so it’s nice looks beautiful and that’s all there is to it you can see how beautiful that dough is so that dough is ready to rest now i just love the feel of it doesn’t stick don’t put flour so in a bowl and then just a cloth on top and leave it to rest for an hour look at this beautiful dough every door you touch will feel different it’s no difference with this one look at this beautiful it’s alive love that so it’s not too sticky nice to play with just going to finish it off with my hand before it goes to rest i don’t put a dough like that in a bowl just give it a few shape feel like velvet it’s gorgeous you can play with it but because it’s very tactile we over overdo it try not to overhand handle it just enough that you need otherwise you can start ripping the dough but it just I don’t know why you would just feels so nice and look at that look at this look at this air pocket in there you know the dough is alive it’s beautiful fine dusting and then in a bowl so dough is ready now to rest i’m going to cover it with a cloth and that will be at room temperature ambient for about an hour and then we make our hala bread with it look at this beautiful beautiful dough i love brios dough it’s very special so like any dough when I work with the dough you don’t take that dough and put it in the bowl you got to give it some shape first some top and some bottom so I’m going to show you to do this so I put it on the table i won’t put any flour i love the feel of that dough look at that beautiful beautiful dough sturdy structure now the bri is very special is so high on butter if you don’t respect it the butter will come out so you got a very light touch it’s my I call this my sexy dough it’s very very special look at this velvet and it can be scary you put your hand in there if you stick you’ll be a bit panicky don’t panic get your scraper and give it a few scrape and shape that top in here and then already is less sticky we can’t help playing with that it feels so nice look at the beautiful dough sexy dough it’s beautiful doesn’t stick just respect the dough so my dough is done just a fine dust in your flour now that’s it love it and then we’ll put this to rest beautiful dough so the bri has been rested for 2 hours i left it rest in a cool place not warm just cool it’s so much butter if you don’t respect that dough the butter will seep away as you’ll see so look after it work with the dough so let’s have a look look at this how beautiful that is look at the color of that dough pure eggs pure butter