Cook: In a Class of Your Own with Richard Bertinet Sep 16, by Richard Bertinet Richard bertinet collection 3 books set (crumb [hardcover], crust, dough). Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants. of 38 results for Books: "Richard Bertinet" . Dough and How To Make Sourdough 2 Books Bundle Collection - 45 recipes for great-tasting sourdough.
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CRUST by Richard Bertinet (Paperback) (Signed copy). Price: £ COOK by Richard Bertinet (Signed) NEW or USED copy, UK or US edition. Price: £. Results 1 - 25 of 25 Discover Book Depository's huge selection of Richard-Bertinet books online. Free delivery worldwide on over 20 million titles. Looking for books by Richard Bertinet? See all books authored by Richard Bertinet, including Cook, and Dough: Simple Contemporary Breads, and more on .
The idea is to stretch it and get as much air into it as possible.
Forget the way you have probably been taught to knead the dough, by pummelling it with the heel of your hands and rotating it. The way to work it is to slide your fingers underneath it like a pair of forks, with your thumbs on top, swing it upwards then slap it back down, away from you, onto your work surface.
Stretch the back of the dough towards you, then lift it back over itself in an arc to trap the air , still stretching it forward and sideways and tucking it in around the edges. Do this 5 times then scrape the dough back into as small a ball as possible and repeat as necessary. Remember to use the tips of your fingers, not your whole hands. As you work the dough it will start to come together and feel alive and elastic in your hands. Keep on working it until it comes cleanly away from the work surface, begins to look silky and feels smooth, firm-but-wobbly and responsive.
Lightly flour the work surface, place the smooth side of the dough on the flour and form the dough into a ball by folding each edge in turn into the centre. Place the dough into a mixing bowl and cover with a tea towel.
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Rest for at least 1 hour in a draught-free place in your kitchen. For white tin loaves: 1. Turn out the dough onto a floured surface and divide into 2 equal pieces.
You are kind of taming the dough.
We mix all the dough by hand. Then, once you understand what the hand can do, you can use a mixer. Some people will never get the technique.
Some people, they just refuse to understand, and they fight with the dough. So they rather put more flour into it. But if you are ready to accept that you communicate with the dough, then the dough will come off the table and fly, and be smooth and beautiful, and you can work with it. Jarkko: Yeah, actually, I think I first found out about you through a video on handling dough that you did for Gourmet magazine. I had never seen it done that way before! Richard: This technique is nothing new.
It has been done for hundreds of years. What I have done is only repeat what they used to do in the old days. They all want to make a nice, light, crusty, and beautiful loaf.
There are plenty of bakers who always try to compromise.
They will put oil on the table, and more flour. But you would never do that in a mixer. You never add flour or oil in the mixer.
So, if it sticks, they fight with it. But you should be able to handle it with no flour, no oil, nothing.
You need to work with the dough. You need understand the dough. The top and bottom of the dough, the smooth side.
This is what we try to teach on day one at the school. So, usually, if you spend five days with us, you mix about kilos of dough by hand. So you will get the technique right by it. There is no messing around.
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Learning is repetition. When you are young, you learn very quickly.
The older you get, the harder it is. I still get email now from people who say they are still baking the same way with no problems. Jarkko: You do classes with kids too — is it different with them? Richard: Children have no fear. You put my children on the skis, and they fly downhill. Same with bread. So, for them, the most important thing is to enjoy the concept of baking, of cooking, and all this stuff that together have been part of the grain of world.
We started doing a class for schools on Skype. When they want to do a bread project, they contact us, and we send them a box of books and scrapers and things like that.
They start a week before and then I spend an hour on Skype with them through a plasma screen in their school. We did a class in America, one in France, two or three in England.
Book tip February 2019: Crumb by Richard Bertinet
And we are now trying to get a project going on to take it a bit further afield so we can do two or three classes at the same time around the world and to bring many kids to bread.
Richard: Yes, we do it live. We see each other. First, we talk about bread and everything else. Then, I get my flour, my water, and do it in front of them — with them. We do it together.
Jarkko: Is there anything else that you are experimenting with? What are you interested in right now? What is the big thing that takes most of your time at the moment? Richard: My children take a lot of time.
We just opened the new shop three days ago, so we are working to get the right products in there, and the right look for the shop. Jarkko: So, can you tell a bit about your bakery?
How much do you participate in its daily work yourself? They are working every night, every day.
You got to be able to trust people around you and let them get on with it as well. High to Low Avg.
Simple Contemporary Bread Mar 11, Crust Mar 11, Show the dough who's boss Feb 7, Get it by Tuesday, Jun 04 Only 20 left in stock more on the way. Get it by Tuesday, Jun 04 Only 4 left in stock - order soon. Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker Aug 28, Get it by Tuesday, Jun 04 Only 15 left in stock more on the way. Pastry May 1, In a Class of Your Own. Only 3 left in stock - order soon. Richard bertinet collection 3 books set crumb [hardcover], crust, dough Jan 1, Only 5 left in stock - order soon.
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Dough by Richard Bertinet
I love that his recipes are by weight, rather than by volume. I also bought one of the special scrapers but find a good silicone spatula works quite well - but the scraper is better for cutting amounts off the dough.
It's quite fun, horribly revealing and takes a good few minutes, not least because some of the preservatives are almost unpronounceable. He doesn't overwhelms you with theory an techniques and puts you "hands on" almost immediately.
It might be a good beginners book but there's nothing to learn for a more experienced bread baker The top and bottom of the dough, the smooth side.
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