"The Bertinet Method: Slap & fold kneading technique" with Richard Bertinet
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- Опубліковано 31 січ 2025
- Have you ever heard of the French kneading method? Who better to explain it than its creator: @richardbertinet4352 ! 🇫🇷 No more sticky dough! Richard Bertinet shares absolutely all the tricks and tips on his kneading method. 🙌
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorg...
you are the first guy in internet who shows the real know-how to make bred. nobody does it. I got crazy for so many years making my own bred. a big bravo
These guys are teachers. I am thrilled I decided to take in one more bread video before bed. I’ve been at it for years. I’m 82 in Nov. and been learning little by little since my 60’s. But I’ve never made time for French bread. So I’m on my way.
Great!!!
I, too, just started baking bread in my 60's and am looking forward to many more years of baking bread!
❤❤
Love it!
Nice. I thought that I am too old to learn to cook at 48.
Gobsmacked! I’m 67, been baking 40 years and learned more in this video than all my time baking! Thanks
What a priviledge to witness such an artist baker in action. I was so completely dazzled i watched it a second time. Impressive and very educational...thank you!
Every move this man talks about the feet, the core, what to do with your body.... It's like a hitting coach explaining hitting to another pro.... this man is truly an expert.
Mr. Bertinet is a dough whisperer! Fascinating.
Dough Whisperer...
I have a new Baking level goal.. I want to be referred to as a dough whisperer ❤
That's good. I'm just starting to whisper, too. This was awesome. I see the ancient tradition.
I am not a baker, I am a football player. This man gave a master class in physiology and instinctive movement, not just baking. And his ability to coach a complex skill is amongst the best I've ever seen, and I've played for some world class coaches
i'm a basketball player and it's funny, I was thinking a similar thing.
I'm a software engineer (hobby baker) and was thinking the exact same thing. So important to get the basics right
I'm an artist and I thought about how the instinctive, rapid scoring is exactly the aim when drawing straight lines from the shoulder!
I play accordion and I was thinking how this does not pertain to me at all.
I just said to my husband - even if you're not a baker anyone who is trying to explain how to "feel" should watch this - a wonderful coach!
I've been making bread for 30 years, 3x/week, and there are still new skills I learnt. Thanks heaps!
I love the humour and easy going way of our two bakers, I laughed a lot.
I just started, trying to bake sourdough bread, but no success, so frustrating. Can't understand what I'm doing wrong, probably not strong starter? What do you think?
@@edelweissp19 water is key.
@@Spectathorism water? Too much in the dough water? Or what do you mean?
@@edelweissp19 Questo video è un acchiapprello per farti comprare i suoi video, e le sue lezioni, si può fare il pane in casa, guarda video gratuiti di (Rapanello, o malati di pizza su You Tube ti aiuteranno, a fare il pane e la pizza da te senza problemi)
What's your most used recipe?
Not only an exceptional baker, but an exceptional teacher. Bravo.
I don’t know a thing about dough kneading but mad respect for Mr. Richard, he taught this in such a brilliant manner.
I wanna thank you Chefs. I’m just a woman who loves cooking.this video is a masterpiece. The best 35 min on UA-cam in my life.Thank you
You are not 'just a women'.. You are 'the women' ☺️.. never be little yourself..
My god! This man takes breadmaking and turns it into a living, breathing creature! His level of passion and expertise, and how he talks about taking the dough for a walk, the top is always the top, etc. I've never heard that before! You've just earned yourself a new subscriber. Thank you chef for featuring chef Bertinet on your channel!
Many thanks to you two for this great video. I will try the method very soon to improve my baking. My baguettes, for example, are still far from perfect.
يا الله! كم هو رائع هذا الخبَّاز المعلم ،أعدت والخبز لعدة سنوات مضت ولكني وجدتني لازلت أتعلم وانا اشاهده تحياتي من مصر
Well he's been making bread since he was 14, and he looks like he's 60 in this vid... if he didn't learn anything in all that time, we're all hurting!
Why do you swear!
this video is the very epitome of the master class! The man is a genius with bread
Wow. I run a Rehabilitation, medical and skill development centre for People with disability in a hill station India. The idea of the visually impaired kneading dough made my day! In our soon to be opened coffee shop at the centre , I am sure to make this a feature... loved the class. (I am a home baker myself)
great idea! now make it happen. cheers.
What a beautiful story!!! Best of the best to you, those you are working with are very fortunate people 😄
I am a home baker as a hobby. I love
to bake bread because it is fascinating to see how such three insignificant ingredients can transform and become a favorite bread any way you want it any time of day by all.
Thank you for your
Kind patience and generosity in
showing it free for people like us who can't afford to pay
nor go there to learn such valuable methods in proper baking including the effect our body
does to make an excellent baguette.
and other kinds from the basic dough. Philippines procedure,how to make prope
Outstanding! I've been baking ten years but I still have difficulty working with high hydration dough, relying too much on flouring the work surface. Bertinet shows a completely different approach, and what a beautiful dough he gets - perfectly uniform and taut. I will be trying this method tomorrow. Thanks to Richard and our host for bringing this lesson to us.
Thank you for this video. I tried this technique to enjoy the delight of touching dough again and got absorbed in the free-flowing motion of slapping, stretching, and folding. It didn’t matter that I didn't do it perfectly because of how well Mr. Bertinet demonstrated how to reset and start again. So much fun to work with dough like this and to watch you both banter.
I hand kneaded some pizza dough for the first time, and was amazed at how you can "feel" it go through various stages. But what a messy pain it was working with sticky, 70% dough! Mr. Bertinet's handling techniques turn hand kneading from a chore to a pleasure! His advice on how to "keep it clean", the kneading itself, even how to stand are invaluable trade secrets. Can't wait to try. I could probably complete this in less time than it takes me to clean up my bread machine from mixing dough.
I finally tried these hand techniques with a sticky pizza poolish. Magnifico! Y'all would have been proud of me. No dough stuck everywhere, no mess to clean up, perfect dough. I was right--kneading went from an unwelcome chore to a pleasure. Thanks!
Vito taught me this ua-cam.com/video/o-I-KWEIDvs/v-deo.html. A while back but i love learning this for baguettes!!!
I'm convinced after watching various videos and trial and effort that it takes a lonnnngggg time to get used to a 70% dough. Everyone that has enough acumen to make a video has been doing it for years. Until you become that good you are going to drive yourself insane by the stickiness of that dough. If you stare at that dough for too long it will stick to your eyes. You will run 50 gallons of hot water to clean everything that dough touches, bowls, spatulas, scrapers, the counter or board. It simply can't be overstated how sticky that dough is. It must be horrible for the drains and pipes under your sink!! If miss a spot and it dries on you...geezuss..your going to have to scrape it with a sharp instrument of some kind. You must Become used to somehow overcoming the sheer frustratation. If you watch closely you can sense the stickiness,,,but you won't be able to fully understand until you empty your water heater a few times, get it in your hair accidently and spend an hour or more cleaning up everytime..
@@imaguygolfn interesting reminder.
I've been working with 75-80% dough for years and I've forgotten how annoying it is to learn at first.
@@imaguygolfn I've been doing 70% dough by hand ever since I saw this. I had the same frustration you expressed down to the detail. I now do everything EXACTLY as he does, and it has gone from a pain to a pleasure. I keep everything clean EXACTLY as he does, and have very little to clean up.
I've been working in bakeries in the US off and on for years and I learned more useful information in this video, in a far more pleasant manner, than I've ever been taught. Thank you, thank you, thank you. This will absolutely change my home techniques if nothing else. What a wonderful upload 😍 I'm so deeply grateful.
I live in the US. That's about all you needed to say. "US"
Don't get me wrong, I love the US, but we are a culinary nightmare. It doesn't help that we have the FDA and USDA making it so food is trash, even if it's fresh fruits, vegetables, meats, and cheeses in the grocery store. Our food isn't worth feeding a dog.
Yeah when I watch UA-cam chef videos like this I just realize how useless a lot of my mentors actually were haha
@@meversace Ouch, tell me how you really feel!?
@@meversace I do feed the dog pls don't inform the Authorities
Prolly jus Me. Wish I could have seen this from an overhead view .( I'm easily confused )
I like how the master didn't let him overthink. He always distracted him just enough to not make him go into a panic mode, but also didn't distracted him too much so he don't forget what he should do. And thus training his muscle memory along with the brain memory equally.
That's a natural born teacher.
I was always doing 60% moisture dough because 70% was too sticky to work with. These techniques FINALLY helped me to make my first 70% moisture dough! 🙏🙏👌
Love this. Never had a lesson, but after raising 7 children, and baking bread for years, I learned to not fear the dough. smack it, stretch, and quit listening to people who have all kinds of ideas. Actually yeast bread is very forgiving....doesn't rise in 1 hour...wait 2....just get it right in the ingredients, and don't be afraid.
I can’t wait to practice this stretch and folding method. Perhaps the best video I ever saw of handling a sticky dough.
It's an amazing technique! 🙌
Absolutely, that technique works phenomenally well.
I know I’m going to be a slap happy fool in the kitchen from here on using it not only for baguettes but my ciabatta as well. :)
Wet hands are also an option
@@glutenmorgentven No
Does this slap teniques work for pizza dough? Thanks
Wow! Richard Bertinet is a real master and great teacher to! i love his sense of humor! :D
Great teacher, I followed loads of recipes and bred books, all ended in disaster after disaster.
Then I bought Richard Bertinet's book "Dough" with the DVD in the back; from then on I started getting amazing results. Superb teacher
Wow, this is true mastery. You can see he knows what he is doing and saying and there is a lot of passion and experience behind that knowledge.
I'm crying tears of joy right now, thanks for sharing❤ It's like watching Mozart 🙏❤️🙏‼️
What a lovely, fun, and informative video! Since watching this, on the 3rd try I was slapping and folding like a maniac and nothing was sticking after the first step when the top and bottom were established. It IS like riding a bicycle!!! Wow. This is a gem. ❤️❤️❤️
😂
What an amazing personality, the skill of an artisan made into lessons we all can learn. To be able to turn the bread into a animated object.... mind blown. Huge thanks to Bertinet for sharing the secrets with us all
Without question, one of the most enjoyable videos I've ever watched on UA-cam. An artful blend of entertainment and education. Years of baking schooling in just 35 minutes. Fabulous production values. Merci and gracias!
Richard Bertinet is a wonderful knowledgeable teacher. Great video.
I tried this with a 78% dough yesterday. Let's just say it was _very_ humbling, and highlights how instinctive/intuitive Monsieur Bertinet is with dough. Thanks for sharing!
I unfortunately added more flour. I was not patient because I was scared. This is amazing.
Never have I seen anyone explain and demonstrate each step so clearly. Thank you Maestro Bertinet! I was about to make some bread as usual, but now I'm going to follow your method. I heard about bread making classes in Bath for many years, but never gave it much credence. Now I know why.
我看过很多制作面包的视频，您是一位真正的大師级人物，向您致敬
I'm just a beginner and made this recipe over the weekend. The best results I have ever had! Thank you! My kids had fresh bread for school sammies!
hi, i would like to make this bread too. Can you please tell me how long you had the bread in the oven and how hot? In the video i could see about 220° but i'm not sure. Thank you so much for your answer
What flour did u use? Plain flour or bread flour or 0 0 bread
The joy of making bread with skill and humour was wonderful! I had a tear in my eye at the end. I loved this video ♥
Initially when he started talking about the dough, I was saying to myself after all a dough is a dough. I stand corrected. This man is on another level regarding handling the dough. The dough obeys him.
Literally, this talented and artistic man is like the dog whisperer. 😱⭐️❤️
This class taught so many lessons that will help me in my journey to make great bread. Thank you.
The most informative bread making video on UA-cam! Thank you for this wonderful lesson!
AGREEEED!
Wow game changer!!! My donut dough is wet and sticky dough. I tried this and there’s a reason hand kneading is an art form. Thank you both for sharing this!!!
I learned more in 30 minutes then I have in over 4 months. Absolutely one of the best videos explaining the subtle things that cause the headaches with handling dough. Thank you for the video.
I have just started my baking journey. I simply loved the'can do' approach and sense of humour. It makes bread making fun. thank you for the wonderful lesson !
For the serious home baker this is such a great lesson! Thank you for sharing! I am making my dough now!
By far the best video on dough i've ever seen.
What a masterclass! I've been baking bread for years and I can handle almost any dough, but I still learned tremendous amount of stuff!
Great instructor. You can see he knows his stuff in his sleep.
I started out trying to make pizza. My first tries I had some success. After that I tried using a higher hydration dough and I struggled with the stickiness. This is the best video I've seen about handling dough ever. Making banquettes for the second time now, the technique is also easy to use for pizza.
Oh I'm extremely impressed. Thank you and God bless you. I'm 64yrs and very much in love with the tradition of home bread making. I started teaching myself on how to bake bread for the first time and I've never looked back. When I'm financially fit my dream is to personally attend your will surely come for professional training at your workshop in France if that's where you are. Peace 👌👌👌🙏
He's in the city of Bath in England.
What beautiful human beings! Such a joy to watch ! I felt like I was with my grandmother learning with the best! Thank you! Cheers from Utah USA ❤ Kat!
Wow! I have made less than 10 breads i my life. But i stumbled into this video and really want´s to bake bread now. Guess this was all a needed. Someone that really knows what they are talking about at a master level, understands the whole process, loves it ... and can explain it in a way that makes totally sense. Double Wow, because i´m actually inspired to make bread. Now i´m going to make a mess of my kitchen and love it.
Thanks you so much. ♥
As a newbie I was up to my elbows in sticky Foccacia dough yesterday. 😂 I’m going rewatch this and try again with these techniques. Can’t wait to take my dough for a walk and keep the top on top. Thanks so much!
Seeing a true master at work is always a beautiful thing, but being a great teacher on top of that is not only very rare, but two masteries in motion for the benefit of others. Taking your kneading work seriously is the perfect match for mixing with playful humor--the mark of a born artisan who cares to share what he loves.
Yes, I became a fan. I hope to take his classes once I go back to France .my sister loves baguettes I can't wait to make it for the holidays for her..❤
I know pretty much nothing about baking bread or working with dough. I'm 56 and in the process of making my own pizza dough for the very first time. The other channel I had watched had missed explaining some important details that led to me making mistakes (which is just another part of the process of learning). After watching even the first half of this video it's become apparent how to fix most of my problems. Wonderful and informative time spent on UA-cam, thank you and subscribed!
I've watched this video three times. Each time I learn something else. Excellent instructions for handling high-hydration dough. Off to the kitchen...
If the attributes of mastery are simplicity, calmness, confidence and empathy for the subject then Mr. Bertinet is the grand master🏆 I've been making my own bread for over ten years but never thought these 35 minutes would teach me so much. Thanks so much for this terrific video🙏
I am so thankful for you both, sharing your love of baking! I have tried slap & fold method before, but after watching this video, I realize that I haven't been doing it correctly. Your demonstration & explanation brings a better understanding of the method. Thank you!!
As a German, with the self attributed monopoly on "good bread", I find it very uplifting to be taught by you two guys and see your level of knowledge and skill. I guess passion transcends nationality by far! =)
Hey, falls du viel Brot bäckst.. welches Mehl verwendest du? In den ganzen Rezepten ist immer die Rede von all purpose Flour .. Mein Teig wird nach dem gehen immer super super weich und läuft mir weg, auch wenn ich weniger Wasser verwende.. bekomme den Laib aus dem Gehkörbchen nie schön in den Bräter.. er bildet nie eine Kugel.. :/
@@juless.9544 Na er sagt ja im Prinzip was zu tun ist. Wenn du glaubst es liegt am Mehl, nimm doch ein anderes zum testen. Ich backe gern mit Vollkorn. 405 Weißmehl ist vermutlich nicht so gut. Oder mal die Hydration ändern?
@@juless.9544 Do you still have the same problem? If so, did you try to find 'bread flour'? This is flour with a high protein content, about 12% or higher. It might help you.
@@juless.9544 Ich bin wieder auf Brotmehl umgestiegen. Es hat einen höheren Proteingehalt. Dies führt zu einer stärkeren Glutenstruktur, die dem Aufgehen besser standhält. Ein weiteres Problem, das auftreten kann: Wenn Sie den Teig zu tief einritzen, besteht die Gefahr, dass die Luft aus dem Teig austritt.
Viel Glück in der Küche!
I think that about pizza chefs. There is always an argument about whether west coast or east coast pizza is better. But if a New York pizza chef moves to some podunk town in California, that town will have good pizza. The internet has made it possible to source required ingredients from anywhere. It ain't the location.
I don't leave comments very often unless I'm very impressed.... This is the best bread video I've watched ! I learned a lot and giggled a lot lol what a true pleasure to watch and learn. That man is not only a gifted baker but a gifted teacher as well! Thank you so much !!!
Wonderful show. Mr. Bertinet is entertaining and a master at what he does. A handsome magician.
I love this video. The skill, the teaching style, the jokes, the languages. Can't wait to bake some bread.
I'm glad this video exists. Other than learning a lot of new things, you two were amiable.
For so many years no one could explain me the way of kneading. Even the professional bakers. Thank you guys!
It was always do as we told you. No thinking, no involving in process itself.
Your masterclass has been so interesting, so clear and done with heart, head and hand. A special combination which makes things special.
I will finally try to make some bread, until now I was not good doing it.
Merci beaucoup .
Slap and fold or stretch and fold seems to be a miracle. My dough always seemed to be too wet and if I just added flour it didn't end as I wanted. But just picking it up and stretching it, folding it and stretching it a few times, then letting it rest and repeating it make a wonderful textured dough. I still have a lot to learn which is why I'm here. One major thing I've learned is you have to just make bread to get better.
In spite of the fact that I’ve been baking sourdough bread for about 5 years , I always find something interesting and useful for myself from other bakers🙂Hello from Moscow, Russia 🇷🇺 🙂
These guys are artists and scientists all wrapped into one. Learned so much in a lovely and at times hilarious environment. 35 min flew by. Thank you both for being an inspiration to us all.
I started making my own bread every day at home and many recipes tell you 3dl of liquid for 500g of flour. I realised lately that if you put 0.5 dl more, you get a far better bread, but the dough is sticky. So I was wondering how to knead my dough without making a mess and I just got my answer. I just need to practice it now 😅! Amazing video. Bread making is so noble!
What is dl?
@@charlibravo371 deciliter, 1 dl is 100 ml
I happened across your videos a couple days ago, and I have been searching and watching a lot of different channels to learn how to make sourdough starter and sourdough bread. I, really enjoyed this video and learned much. At 70… I am a beginning, sourdough starter and bread maker… Tonight, while watching your video, I baked my very first loaf of sourdough. Thank you for the great instruction. Next time it will be easier because of what you taught me tonight❣️
I'm glad that I found this video. I needed to fix my wet dough. I wanted to learn to make bread by hand without using a standing mixer. My bread never come out right. I wanted to give up. Now, I want to keep on trying and get better.
Thank you for this video. I have been making baguettes for a few years now and have always struggled with the sticky dough at the start, this is a game changer. Can’t wait to give it a go ❤
what a great video! bertinet is an amazing teacher. even his technique for spreading flour on the table with his fingers is incredibly finessed
"incredibly"?it's just speading flour on a table, if you work a few days in a bakery you would be able to do that too. Remember, humans made bread for hundreds of years.
Best teacher ever ! Lot of fun and love, reminds me of my baker boss when I was an apprentice. He doesn't transmit only technics but the spirit behind it, you couldn't find more French. People needs to understand, in France we don't make things to impress but to enjoy, to share great moments with friends and family around a great meal, that's why a simple lunch can stand 2 hours easily. We simply don't eat to live, it's more than that. From the pain au chocolat perfume from the neighbor bakery, the vibrant fresh market in the street, the Boeuf bourguignon of your grandma with a fresh bread and great butter, to the warm tarte Tatin with a crème fraîche... It's... You know!
Search for taste before a beautiful product, put your soul in it.
Merci Richard ! Merci Ramon! ❤
A true delight! God is so good. Thank you!
Richard Bertinett is a real master, so you do... Thanks for the efforts to show all these methods to us, trying to make good breads.
My first try making bread with this kind of sticky dough ended up being really tough bread. And takes ages to knead with a mixer. Seeing this, I'm amazed how only took much less time to knead it. So much knowledge from just 1 video. Thank you so much for teaching and sharing
This is an amazing video. The whole baking community and UA-cam community should see this.
I watch chain baker,he's a master and his videos are no fuss,give him a look
I had a look at Chainbaker. No comparison whatsoever. I won’t disrespect CB but I nearly fell asleep. This video here is inspiring and heartwarming, even though I stumbled across it, not remotely interested in learning how to bake.
I was ready to do it, than I realised it's an English baker. You watch it!
Thank you so much - I’ve immediately put myself to work and have prepared the dough - now I need to wait until tmro - the proof will be in “my baking” .. is there a chance to receive a written recipe please! merci beaucoup..Antoinette ( Australia) 😊
Thanks from this great grandfather who still cooks for his tribe. Great stuff .
That is such a masterclass I'm in awe at all the nitty gritty details you explained super well.
I've been searching answear of the why rather than how for a few weeks now, you over edlivered and I cannot thank you enough to put this out there for us!
Great culinary technics, elucidated with pinpoint precision. Wonderful class appreciated with loads of thanks. Great Job. Jacolyn (SriLanka).
Who knew, foundational recipe, walk dough, keep top on top, use your hips - I learned so much today.
God gave you a gift, your video is super informative, full of baking knowledge. I learned a lot. Thank you for making this video, your students are very fortunate to have you as their teacher.
No. He worked like hell to earn and learn this skill. It wasn't given to him.
Not only was this an informative video, the humour was great too! Cheers to you both 🍷
I really realy apriciate the class our dear Richard .ihave learnt alot and have been looking for this for the last 3month when i finish my basicn pastry classes. To my side i find it so educative and master class .thanks once again.
MY HUMBLE REQUEST IS THAT PLEASE HELP US WITH A CROISANT CLASS JUST LIKE THIS ONE AND MAY GOD NLESS YOUR WORK.❤❤❤❤❤❤❤❤❤😊😊😊😊😊THANKS AND GOOD JOB
I did my buguettes today just following the procedure and it was super super nice and looks professional.
I know nothing about baking but I throughly enjoyed the episode, thank you for all the vital lessons
Thank you both for teaching and uploading this class. Simply the best video about baking baguettes. This is not just a class on how to make bread, he really makes you start mastering the dough. Great class.
I use this recipe, however, I use a hand held mixer to make the dough. I don´t do anything by hand and it still turns out well enough for me. I also use half the amounts in this video for two loafs of bread.
500g flour
360g of water or 0.36 liters.
10g of salt
10g of yeast.
I tried this today and ... omg ... this is an incredible kneading method. I was amazed that it actually worked 😂
Wow, it's taken 56 years for me to see this method, that we were taught at school as teenagers, is still the best!
No hands until the dough was smooth, the stretch was our personal challengefor distance covered without tearing. My goodness, were we slapping that dough around 😂
Thank you.
How do you get the stretch? That's what I'm lacking using these measurements and even more water than this. I get a rubber ball instead of a soft stretchy dough.
Funny and instructive ,coming from a country where bread was the main food for centuries I m imppressed of the french tehnique
Wauw! This was useful❤
I have been baking many kinds of bread since I was a young teenager (in my mid 30’s now), and I am quite good at it. But this is groundbreaking technique for me. Slap and fold, and the top is always on the top.
Can’t wait to try it out.
Wow, thank you for taking this class and sharing it to the world. I'm starting to take interest in baking after a long history of just cooking food. I'm starting off with artisan breads right now (you know, the no-knead breads in youtube) and it's really gotten me curious. A while ago, I started my first even real try at baking and the dough's been resting for 3 hours now. I'll be baking 'em after a few more tutorial vids here.
That's a stern maestro right there. Hard to argue with him haha.
What an honour to learn from such a amazing teacher so well explained and so humble ❤️
I have loved making bread since a kid. I am 55 now and going through a sourdough mood haha. Loved watching this... there is always something new to learn. Thank you!
Watching from the Philippines and it's nice watching and learned from the experts, love it
One of the best videos I’ve seen on YT. Brilliant and you have a new subscriber.
Welcome aboard!
Fantastic video. I have learnt such a lot - especially that the dough has a top and a bottom. Now I know where I am going wrong. Thank you so much
We are glad you liked it!!! 🙌
🎉🎉🎉🎉loved it! Very informative 🎉thank you.
Amazing video. Its great when masters know how to teach. Spot on technique for high hydration doughs :)
This guy is an incredible teacher, so patient yet guiding.
When I first started making dough I would find myself reaching that “panic” stage when it became so sticky. And I felt ridiculous for getting panicked because of dough. But then this world class bread man described that exact feeling as panic. And now I feel less stupid. Can’t wait to practice this technique
The end result of the baked bread looked amazing.
Richard Bertinet is not only a professional and well expert in what he do.
Thanks to Morgan for making this video.
M. Bertinet sprinkles his sassiness as masterfully as he sprinkles his flour
very useful to see the specific tips on top & bottom side management and skin manipulation
Hope you've learned as much as we did while filming it! ✨
Just had to click on the video because of the name of the chanel. He really did a good job explaining the technique. I always used the "lazy technique". Will try this now. Till then Gluten Appetit from Germany.
I am from China, I love to eat bread a lot. I started to learn baking half a year ago, in order to eat my own home-made bread. Thanks a lot to make this video. I have learned true useful knowledge of bakery from this video.