Full Episode: https://bit.ly/bbcm-bmLF96
In this Meet Your Maestro moment, Richard Bertinet walks through how to prepare fresh baguettes, focusing on dough handling, shaping, and baking.
Find out more:
Explore Richard Bertinet’s BBC Maestro course to learn essential baking skills and classic bread recipes.
Useful Links:
See all courses on our Home page: https://bit.ly/bbcm-homeLF96
Check out our YouTube memberships: https://www.youtube.com/channel/UCIIcUq-DNRXGoADi8slTSyg/join
🤳 Stay connected with BBC Maestro
Facebook: https://www.facebook.com/bbcmaestro
Instagram: https://www.instagram.com/bbcmaestro
TikTok: https://www.tiktok.com/@bbcmaestro
22 Comments
Love listening to Bertinet cook. Fantastic
What's the reason behind adding yeast into the main mix, given that it was already added at the poolish stage?
what is the recipe please
Just seemed a bit over the top way to make a baguette
Beautifully demonstrated. Thank you. I hope your viewers will be inspired to make.
Great Video – where can i find the recipe??
If anyone wants to follow up on the poolish + pouliche and speaks spanish, don't miss out on Borges' conference on The nightMare + la Yegua de la noche, based on the painting from Füssli
What a master! Thank you for making this! Richard is a treasure!
Onde encontro a receita ?? Com quantidades?
No measurements?
How much is a 'bit of yeast' if using dry?
Recipe according to Gemini:
The Ingredients
While the video focuses on the technique, the standard metric ratios for this Bertinet recipe are:
The Poolish: 125g Strong bread flour, 125g Water, 5g Fresh yeast (or 1 tsp dry).
The Final Dough: All the Poolish, 750g Strong white flour, 50g Wholemeal flour, 500g Cool water, 15g Salt, and an additional 5g Fresh yeast.
Czy to takie trudne przyznać, że Poolish, to zaczyn od polski piekarzy? Zaczyn który przywędrował z polskimi piekarzami do zachodniej Europy i nim. do USA. Jest chyba najpopularniejszym zaczyn do ciasta na chleb, czy pizzę.
A pouliche is specifically a young mare…
That was incredible. He has great passion and it's infectious. Thanks so much.
Richard makes it look so easy and effortless. Take it from me, it's bloody difficult! But worth it.
Tout cela est très beau, mais si on n'a pas les quantités, cela ne sert à rien. Juste du divertissement.😢
Poor video you must give meaurenents of ingredients in grams plus temps plus poilish percentages . This video was useless.
Information on oven temp or creating steam?
So grateful to you!
I live in New York City, do you have any students who have set up bakeries here?
It's "bolognese", we are not french. And please no spaghetti…