Richard Bertinet is back on the channel! We are back in Bath to visit our dear friend Richard, who will kindly teach us how to make French Baguettes at home. He will unveil all of his tips, tricks and secrets to make baguettes at home like a real pro.
While we were visiting, we recorded a new Masterclass with him! Both bakers will teach you how to make their classic all-purpose dough to bake all kinds of bread like you’ve never baked them before.
Make sure to check out all the information here 👉 https://www.glutenmorgentv.com/breadbaking
This is the recipe from the video.
Flour: 1000grs
Fresh Yeast: 15grs
Salt: 25grs
Water: 750grs
🍞 Learn how to make an all-purpose dough with Richard Bertinet: https://www.glutenmorgentv.com/breadbaking
📱 Download the Gluten Morgen App:
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#baguette #richardbertinet #easyrecipe
34 Comments
Man I just can't get my crumb to be that open. Made baguettes 7 or 8 times and they are getting better and they taste good but the oven spring just isn't there. My dough always looks wetter before shaping too.
Oooh…Monsieur B!
350g of water for 1kg flour? or maybe 720g
This is the most entertaining and most informative video I've seen in a long time. I have watched several hundred videos and this one is at the very top. Well done. Please do more.
I attempted this technique with a 70% hydration dough using all-purpose flour. Despite a 24-hour rest in the fridge, it remained sticky. Shaping the dough proved to be quite challenging as it could not retain its shape.
How nice and funny your French baker friend! 😃👍🙏 I enjoyed watching the 2 of you❤thank you for the teaching, form Hungary ❤
😍😍
I enjoyed😍
I still watch you first video with Mr. Bertinett time to time to remember his technique. This video made me happy to watch both of you working together. I couldn"t achieve to make such nice bagets yet but I believe flour is the critical point here, I need to find a higher gluten content flour. Thanks and greetings from Istanbul.
350gr water ??
1:34 720g ;))
I have learned the key technic of baking from Richard Beitinet, who is a true master of baking. Thanks a lot for sharing , also Thank Gluten Morgen Channel for making the joyful video! I am watching from China
Stop shaking : )) Relax as a chimpanzee in water : ))
10:49 frecnchman being upset for being callled out on an Italian touch while speaking in english ! Epic 😁
I dont quite understand what u meant for the steam part as far as home oven goes. Keep the oven door open and do what?
Have you seen the film Ghost? 😂😂😂
I am thankful to you Ramon for introducing us Richard Bertinet some years ago. I have watched most of his videos and bought his book 'Crumb'. He is truly a master and such a likeable person also👨🍳
Your recipe up top is wrong, my friend. You have 320 grams of water instead of 720 grams. Did I earn a prize? I love this channel.
you say 70% to me its 700gr of water to one kilo flour not 350gr.
Join the course with Richard Bertinet & Gluten Morgen here 👉 https://www.glutenmorgentv.com/breadbaking
French Baguettes recipe:
Flour: 1000grs
Fresh Yeast: 15grs
Salt: 25grs
Water: 750grs
We made an oopsies while editing! 😅
Merci Richard! I finally understood “walking the dough”! It was a game changer for me. Made my first successful baguettes. Tasted like the last one I had in Paris. Thanks Gluten.
So dough recipe is basically same like pizza? Just to use 70% hydration+ long fermentation?
I have just spent a week on the bread course. It was one to treasure! Fantastic week with a true gentleman. (Thanks Richard and the team)
Mamma Mia
Crushing hard on cutie pie RAMÓN GARRIGA!
Very entertaining! Love watching the two of you. Richard is hilarious. . . And genius
Great video. Do I use 15g of dried yeast if I don't have fresh or a lesser amount?
Sad to see that even Mr. Bertinet is not capable of producing a real baguette. What you show us is barely the size of a "banette" and the thickness of a little bastard. We understand better why he stays away from France and throws smoke and mirrors into the eyes of the Anglo-Saxons. When will you understand that only English-speaking amateurs can pass off your productions as "BAGUETTES"?
Amazing
man, that italian baker is grumpy!
It's always fun to watch you and Richard. Both of you are good teachers.
Could annoying help me understand the part where Richard explains how to get good crust if there’s no steam feature? How does it work? (The part where he talks about keep the door slight open for home oven, or open the tamper for commercial oven?)
Really good! I have an online course (bbc maestro) with Richard and he does a simple baguette. I've gotten amazing results, although the structure is good, they are no where near as open as professional. The recipe is 62% water to flour. If i increase to 72% but keep all the same, add in a stretch in fold, do you think i would get a more open structure?
As i understand this you mix all ingredients and kneed well (no poolish required) do a stretch and fold after two hours, put in fridge for 12 hours, cut and shape, rest for 30-45 mins, then bake! Seeeems suspiciously simple 😂