1000g flour 30g fresh yeast or 10g instant yeast or 12 to 15g of active yeast 20g salt 700g of room temperature water Weigh the water in case of temperature or atmospheric changes that can slightly affect the amount of water in a millilitre measurement. This is for 70% hydration bread (1000g flour / 700g water) (From the comments on another version of this video)
don't forget. For most kitchen scales, the smaller the amount to be weighed, the less accurate it becomes. (trying to measure 10 grams by adding it to a kilogram of flour is very likely to be more than 10g.) Get a small cup, tare it and measure 10g.... much more accurate. For practical purposes, 1ml of water weighs 1gm. The hard part of volumetric measures with liquids is reading the meniscus... IE the level at the top!
I call you Professor when I watch your lessons. I have learnt to make bread through you. They say bread is life and that is true on so many levels. My thanks and appreciation Sir! Now back to another lesson...I'm forever learning.
Finally I found someone to explain it from scratch! I watched tons of videos “ it take just ten minutos” but it was not true if you do not have the right technique. Thanks 🙏🏼
Memories of a lovely days course at the Bertinet Bakery School in Bath last year. Comments on my bread after being Bertinet'ed were 'what happened?!', 'outstanding improvement' :-) the magic of Monsieur Bertinet. Thank you Richard.
Made it today 27 Jul 2023 #NZT. Use to work with wet doughs, and specially #pizza (Neapolitan style), which are starting to have higher hydration (70%) compared to the old days (60-65%). Usually a bit messy and the tendemcy to have flour everywhere (included in the Dough). This method w/o machine just brilliant. Thank you #Chef from NZL.
Did it finally ! Been stuck in wheat flourville ,is so nice to get back to the basic white loaf with white bread flour, just had a piece, rose well , tasted fantastic, followed Mr. Bertinet’s method, Voila!
Wow! Thank you for this video. I came across a demonstration of your technique a few weeks ago. Tried it, and well, yes, very nice. I have enough experience now to appreciate what your are saying and demonstration. So much easier to make and work the dough. Good prep = good results, and a good hard flour helps👌
Oh wow... 🖐🏾 lovely seeing you here Mike! 💜💜💜 your work, if you or your family are ever in England, a day course at Bertinet's Kitchen is well worth it!
What a wonderful teacher and instruction. Does anyone know the oven temperature? For the recipe, based on another video of Bertinet, the basic recipe is 1kg equals (1,000g) bread flour, 720 ml water, 20g fresh or dry yeast, and 20g sea salt. Always fully incorporate yeast into flour first, then add salt and then water. If only i knew the oven temp and bake time.
250C, bake for 10 minutes, then again for another 8-10 minutes to get crispy crust. He also uses a spray bottle to mist the oven once he puts the dough in. Always pre-heated oven
Im not sure what happened with my dough. I used the following... 964g King Arthur AP flour 36g Red Mill gluten flour (for STRONG flour or 14% protien) 20g yeast 20g salt 700g room temp water When this came together, I had to knead it. The slap and fold technique wouldn't work. It wouldn't stretch as expected. Absolutely no extra flour was used. Any ideas?
I could use some help can someone covert the measurements for me to cups and tesp. also I noticed the in one Video he uses no sugar and now he says add sugar???? Helpppp
