Pesto Bread | Richard Bertinet | Gozney Dome
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- Опубліковано 14 вер 2023
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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The bread master @richardbertinet is back with an olive oil dough pesto swirl, that will have your mouth watering. Filled with confit garlic, roasted tomatoes and fresh pesto inside a light and fluffy dough.
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Gozney Dome: www.gozney.com/products/dome?...
Gozney Dome Door: www.gozney.com/products/dome-...
Gozney Steam Injector: www.gozney.com/products/dome-...
Gozney Dome Mantel: www.gozney.com/products/dome-...
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#bread #pesto #swirls - Навчання та стиль
This is real cooking. Few ingredients. Simple preparation. Maximum flavour. Love this dude.
There's no going back once you've had a Richard Bertinet lesson..!!! Awesome..!!! Thank you...
it is a pleasure to watch Richard in the kitchen...
Honestly, this kind of content has driven me more to buy a Gozney, thanks!
richard b. is the GOAT
This man is a beast! Damn, professional at peak! Amazing! Tks Gozney
Oh my word, everytime, amazing. Jealous of the smells the Gozney team must get in the studio
found your videos recently. Picked up three of your books. So far everything I've tried has come out exactly as you described or showed. Wonderful After 50 years of trying off and on and making "bricks" it is so nice to do things your way and succeed !!! Thank you so much for sharing your knowledge. Wish I'd come over the pond and taken some classes in person.
Oh wow, I wish I could bake like that, c'est tellement appétissant! Merci pour le partage, I could watch you cook all day!😊
I love trying his recipes!!
I love watching Richard!!
OMG It's AMAZING !!! Can't wait to try this recipe !
This man is the sole reason that I’m wanting to try and talk my wife into getting a Dome
Once my kitchen reno is over this is on the list. They look incredible
Richard, Wow! Thx...
This is just next level, wow.
I love this man. The only One so in love with baking and cooking, you can feel hits passione for what he does. Thank you🌹
Thank you sir. Excellent instructions paired with enthusiasm helps make us better home cooks.
Mesmerising!
אוהב את המתוכנים שלך!!! הכי טובים ברשת
Richard, you are a World Treasure! What a beautiful way to dress up a plate of chicken alfredo or your favorite pasta dish. Magnifique! Bon Appétit.
AMAZING MEN !
MERCI BEAUCOUP !
WOOOWW ..... so much pleasure, just from watching....
As always, beautiful bru!
How relaxing to watch and he makes it look way too easy. But I will try this for sure as I have some nice fresh tomatoes in my greenhouse and fresh garlic. I have to do iiiit!
Apart handling this type of dough, it is fairly easy. Well and you need something that can do really high temps for baking.
Now that is food you want to eat!
❤❤❤! I’ll be making these with sourdough levain! Yum!!
This is the stuff I workout for
So nice, so beautiful, thank you for this great video….❤😊
He's the Goat
So the question as always regardless of the work needed is it doable by hand?
BEST CHEF! Link for extra vergine olive oil
Shared and subsided ,thank you
You've already helped me with my sourdough bread, ,with the twist and slap, Thanks. Is the Wilfa ProBaker worth buying. I am using a Kenwood but like the look of the Wilfa. Only 700w? ca suffit?
Good Lord. Heaven on Earth!
I want to be like Richard Bertinet
What mixer are you using please
Wilfa Probaker i think it is called (have the same at home).
Many thanks for a wonderful and informative vlog.
Please could you kindly advise (a Gwenn-ha-du question) do you have an occasional baking school in Brittany?
If so please could you kindly send me details.
My wife and I have strong Bretton ties ( mainly Callac, Guingamp, Combourg - plus, regions) and are often in Brittany.
Many many thanks.
What would be temp in a classic kitchen owen?
Go for max 300 Celsius if possible. 20-25 Min. If it is black its burned.....
😍😍😍😍‼️
what exactly is "strong" flour?
What is the brand of that mixer... Someone tell me please!!!
A beautiful man!
What kind of dough mixer are you using Richard?
This is the Wilfa Probaker. Designed by the Norwegian culinary National team.
1
Wow ! This is Pro ! Only thing I don't agree with, is removing, or making it a habit to remove the inside of the garlic. Hopefully he is not throwing them out. Instead ferment the whole garlic and use it. Gives alot more flavour.🧄