Thank you for these videos. They are beautiful and, I believe mostly in real time (minus the 1 hour/ 14 hour proofing times lol). I appreciate the repetitive movements, as that is how I learn best! Many folks want videos that are cut for speed. Not I. Thank you again for sharing!
Mr Bertinet! I have seen this video a year ago in another chanel, after that, I decided start to learn how made bread; you inspire me and make me find in the bakery something more than a dough baked, thank you so much for your passion and your for his teachings
This book was the best present I have received. And now, all these videos are the perfect complement to the information and recipes you can find inside these marvelous pages. I can only add that my bakery was broken like BC/AC (before crust/after crust).
Je suis impressionné par votre method et la façon que vous été toujours emballée par votre profession! Es ce que vous fait des vidéos en français aussi? Jeff
Bonjour Mr. Bertinet, un coucou directement du Brésil, on en parle beaucoup ici de votre technique Slap and fold, et vraiment elle est bien intéressante, je suis amoureuse de brioche depuis mon enfance, ma grand mère en faisait, je fait une version adaptée ici pour notre climat « plus light » mais j’aimerais beaucoup déguster la vôtre, est-ce vous pouvez me passer les quantités de votre recette soit en % ou g ? Merci d’avance, autre question, vos livres on les trouve en français aussi ou qu’en anglais ? Merci 🥰❤️🍞🥖🥐
Oi Rosane. Clique nos 3 pontinhos logo abaixo do vídeo e à direita de Salvar e então selecione Abrir Transcrição para abrir uma janela com a transcrição dos diálogos. Na janela de transcrição, clique nos 3 pontinhos verticais e desabilite a visualização da data e hora. Posicione o cursor no início do texto, pressione o botão esquerdo do mouse e, mantendo-o pressionado, arraste até o final . Com o texto marcado, solte o botão esquerdo e pressione ctrl-c para copiar para a memória. Abra uma nova janela no seu navegador e digite translate.google.com. Posicione o cursor no painel esquerdo e clique ctrl-v. No painel direito, selecione PORTUGUÊS na lista de idiomas. Pronto!
Here ya go @ikerdanielmorteraromero2592 500g strong white flour 50g caster sugar 15g fresh yeast 10g salt 350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing) 1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash
Excellent but you didn't say what quantities of the ingredients you used. Also, did you let the dough rest and warm up after taking it out of the refrigerator? How long?
He’s an economist, ofc he’s gonna use the most efficient way to get the recipe. 500g strong white flour 50g caster sugar 15g fresh yeast 10g salt 350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing) 1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash
Here: 500g strong white flour 50g caster sugar 15g fresh yeast 10g salt 350g egg (shelled weight), roughly equivalent to 6 large eggs 250g unsalted cold butter (use the wrapper for greasing) 1 egg beaten with a pinch of salt 1 hour before it is needed, to make an egg wash
