I’m now up to a 30 qt mixer. I can’t believe that I started out with you now 2 years ago! How time flies! Thanks for being the Great Teacher that you are!
Thanks Chef Bertinet. You've taught me how to really use my mixer and tell when the dough has been properly kneaded with the hook. Now using cold water.
Chef, one day, I will take the bread making course in your school. I love your techniques. You inspire me to bake more and embrace the real food advocacy.
Chef, your Bread technique is amazing, I tried it today on the mixer, 1/2 the recipe and it came out beautiful and tastes delicious!!! Merci Beacoup!!!
Amazing! During the 4 minute machine mix, I usually get impatient and scrape the sides, thus not needing the 4 minutes. I was amazed how clean the edges of the bowl were after that 4 minute period. The rest of the machine mix went just as well. I've never had bread go together like this. Thank you. Now "resting" for 5 hours. Lawrence
I recently hurt my shoulder and cannot mix by hand as I have over over the past years. This video saved me from making big mistakes. Thanks for posting.
Brilliant gonna try this I have a Holbert n50 that's 40 odd years old that was my late mums ,I usually make my bread at around 64% hydration never tried 73% so thanks for the inspiration Richard.
I checked your book CRUMB out from the library and had to check our your RU-vid channel. WOW chef, it is so fun to watch a master craftsmen at work! I am very much looking forward to trying your methods. I have been using Forkish and Lahey's techniques for the last two years and am looking for more. THANK YOU for sharing it is truly appreciated. I will definitely be purchasing DOUGH and CRUMB to add to my collection!
Wow I could watch him all day ! Wait a minute I have been watching him all day! The dough looked amazing. Thanks for your brilliance a true maestro of bread awesome.
I have used this method several times now, and it is great. Would this work with pizza dough? Except for adding oil, it's pretty much the same recipe as for bread.
I've been struggling heavily to have the dough come to the final stage he shows in the mixer, it sort of wants to come together but then it pretty much goes back to being splattered all around. I don't know if it's the humidity in my country (Costa Rica) or the temperature of the room. Anybody has any tips?
Nicely presented, thank you! Still a question: after the end of the process here is the dough (talking of a sourdough, I hope there is no difference in making it by mixer) is the dough ready for the bulk fermentation? Meaning no lamination or stretch and fold or coil folding is needed anymore, right?
These extra sourdough steps aren't as necessary. I still do a bit of manipulation (stretch and fold and a lamination) with the theory that I'm redistributing the food for the yeast. Also the temperature of the dough gets more evened out as well.
I can see you are a master at this, and I can see your mixer is a Kitchen aid.The Kitchen aids in England don't have the lifting facility, was yours bought in France?
You can get the bowl lift type in the UK, often only to be found in catering equipment places but they are available. Smallest size is 4.8l. I got mine from Nisbets.
Tried to do this on my old 1970s Kenwood but the dough would not form, even after 20 minutes. I don't know if it was the mixer's fault or the flour which might not have been strong enough to absorb 72% hydration. Anyhow I switched to the other video and continued by hand (and cheated by adding some more flour). End product was very good. Fougasse looked lovely and the rolls and baguettes tasted great. Thanks Master Bertinet.
A 1970s Kenwood has at most 300W tops. I have sent mine to refurbish and it now has a monster 1000W motor. It helps a lot when it comes to bread dough. You still need more time. I process my dough at least 20 minutes before I roll it out to form.
Christian Psaila I even kneaded mine for 45 minutes yet couldn’t reach enough Window Pane! Mine is a kenwood chef classic table top. Sometimes I feel like giving up!
Some people say the spiral hook is better than the old one. My mixer is from 1989 and it has the J hook. I've never had any trouble with it so I wouldn't bother upgrading. Also, some of the spiral dough hooks do not fit older KA mixers (4.5 quart tilt-head, and 5 quart bowl-lift).
Kitchenaid recommends that I don't use my mixer any higher than the "2" power setting but I see that you are using it on "4." What are the impacts on the motor?
I guess it depends on your model. Mine is a Kitchen Aid Classic, and it looks like it's going to blow up when I use it to mix dough. He is using an Artisan, and it still looks like it's struggling. My guess is that a professional model would handle dough better. What I do is use the mixer for about 5 min at speed 4, which gets rids of most of the stickiness, and then finish the dough by hand. I really don't want to ruin my mixer.
I've read reviews where people have said their motors have burned out, and when they reached out to KitchenAid, they were told they should not have gone higher than speed 2 for bread dough. In other words, the motor died and KA wouldn't replace it.
Manuals for the Artisian, Professional 600, 6-Qt & Professional 700, 7-Qt all read knead dough at the 2nd speed. I think the key here is what it should look and feel like. For me, I can tell that I need to knead at the 1st Speed longer. I’ve also been adding water at 85° F. I am going to change this as well and see how everything turns out.
i would suggest using colder water to delay the dough getting warm because of the friction. In summer, I even use ice cubes for half of my water requirement.
You can get it done at Speed 2 it just takes longer. I have a KP5M5 (smallest of the bowl-rise mixers) and I find that it depends a lot on the flour. I use Wessex Mill flours and their standard Strong White Bread will clean the bowl at about 17-18 mins at speed 2 (plus 2 mins mixing at 1 to start with), whereas their French bread flour needs a full 28-30 mins (+ 2mixing) to come clean. You just need to make a coffee and relax. I never get the kind of silky smooth results Chef Bertinet gets unless I use my mixer. :)
I've tried mixing in my KA on speed 2 for 15 minutes plus mixing on speed 1 for 5mins. The dough is still sticky so I think I'll have to mix at speed 2 for longer. I wasn't sure what to do but called KA just to check and they assured me that mixing on speed 4 would potentially damage the machine and I think it would definitely shorten its life.
I am desperate, i do like you said, and it never stop to be stiky, impossible to work with it. Did your wheat has special quality ? I use T55 with 9% eiwit 500g, fresh gist 4g, salt 9g and 360g wet water. Never the mix become clean in the machine (more than 15 minutes) I use cheap flour as even the horse don't like it. Help please
These shots where people pour water onto the camera 01:29 I always think "that is how it must feel like for an urinal"... which makes the rest of the video - especially cooking ones - less cool... I love Bertinets knowledge, etc... but camera creativity ... baker, stick to your baking :) your amazing baking :)
I agree you are a very skilled baker and you made some very good points that RU-vidrs do not, i.e. use cold water and that the mixing process heats up the dough. Having taught, trained and presented most of my life plus taught others to do the same, you unfortunately displayed the 'classic' weakness of all very skilled and competent masters like you do, is to forget what it was like when you were learning, your actual audience and do not give the information to us newbies because to you, it is so obvious. If you were training chefs in a Cookery School my following comment would not apply and that is most of your audience, I suspect would not have the commercial mixer that you had, especially a steel bowl that you can lift up and down and lock into place either at the rim by two protruding bolts. Most people would not even have a Kenwood EMIX that I have but with a glass bowl, not a steel one, due to the price which even holding down on half speed snapped the grey plastic ring that screws at the bottom to the stand. So you are wrong for us not to be concerned about the rocking such mixers make. Also, you made a lot of attention to touching a 'steel' bowl at the bottom, which in all likelihood unless a viewer is a professional chef or is quite wealthy would certainly not have the type of steel bowl they can touch at the bottom, unless they unscrewed it during the mix.
