I never knew there was a dough rockstar until two weeks ago. I'm gluten intolerant yet I'm still glued to these videos. 😅 It's like attending a masterclass.
Oh my! I’ve so much work to do today, yet I’m glued to this video; watching the Master at work! Gotta get busy cleaning so I can do likewise mixing, kneading, baking bread in in my own galley kitchen. Thank you so much! ~ Original Main Street Mama February 12, 2024 at 12:36 PM PT
This is pure experimental passion and super result. The time and effort does not matter. All matters is just to achieve this bread. Richard, you are very passionate.
Hi my name is Kendal my dad was talking great things about you I love your cooking my dads name in John redding you have meet him before but I love all your videos you are so good at what you do keep doing what you do
I think Richard and I must share a grandmother because I don't waste a gram of honey, flour or dough when I bake and Richard even cleans the little honey pot with the water and his finger as gets it all into the dough. My grandmother was meticulous about avoiding waste too and I'm so glad she taught me this; the respect for the resources we have and use.
Human hands are loaded with microbes. Cleaning the little honey pot with the water and his finger he introduces lactic acid bacteria to his dough. Some of the microbes come from the bakers’ hands.
When that suspenseful music started I thought it was super unnecessary. Then I saw him start handling those hot loaves with his bare hands and felt like it was very appropriate.
Interesting, in your book "Crumb", p. 92, you write to add the salt with the flour and water immediately... May I ask why in the more recent book you changed the method?
Bonjour merci pour vos leçons de boulangerie c'est très interressant. Je trouve votre approche très humaine. J'ai une question concernant la farine intégrale. Si je suis votre recette de base mais ma pâte reste très collante. Auriez vous des conseils pour faire du pain à la farine integrale. Merci
Hi! I'm a little confused as there is no discarding some of the mixture to mix with fresh water & fresh flour? So we don't discard anything and just keep adding?
Good question. I also would like to know this. I have his fantastic book Crumb says proof at cool room temp 17-18C for 16-18 hours, why does that not results in over-proof of sourdough?
Depends on the environment. If it's the summer, leave it in the fridge. If your environment gets cold enough, you can leave it out for longer fermentation.
QUÉ LASTIMA QUE MI GENIO RICHAR BERTINET.HABLA EN SU IDIOMA INGLES YO EN ESPAÑOL Y NO SE INGLES . ME GUNTAN SUS CLASES DE PANADERIA .UN ABRAZOOO GENIO .COSTA RICA .
Normalmente el pan común se hace con una mezcla de 100% harina + 60% de agua + 2% de sal + 1% de sal. Esto, por ejemplo te daría para 500gr de haría, 300gr de agua, 10 gr de sal y 5 gr de levadura. Si es con masa madre cambia un poco
who am I to question the great man himself but, isn't it easier, cleaner and more thorough to mix the starter with the water and not the flour? Am I missing something here?
Great video, unfortunately I look at sourdough like puff pastry, just way too much effort for final product. Easier just to buy it from a reputable baker.
Booooooooo. But I get it. I’m a retired bum and have time. When ya get there it’s a thing to do all day. There’s a video called Sourdough in 40 steps. Bout right. 🤙🤙
Many of us don't view kneading as "suffering," but rather a therapeutic part of bread making. That being said, this is decades old. Techniques, cultures & attitudes change. Demonstrating hand kneading & other basic techniques of straight doughs was the reason for this DVD back in the day and it served as a guide that got so many bakers started. There are different ways to achieve the same result depending on time & skill level. Knead, stretch & fold, do neither...your choice. Do what works best for you.
@@alexbowman7330 I don't think kneeding is suffering either to be honest, just wondered isn't it possible to reach same result with merely waiting, by not doing anything. Wu Wei.
