Flamiche aux Poireaux and Fougasse | Richard Bertinet | Gozney Master
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- Опубліковано 5 вер 2019
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
Get the full recipe at -www.gozney.com/blogs/recipes/...
The dough recipe here makes enough for 2 Flamiche- or you can use the remaining dough to bake a few fougasse! You can double the yeast and omit the ferment if you like, or with a bit of forward planning, you can make the ferment and emulate the great Richard Bertinet himself!
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I love how he explains the origins of each step and how they came to form the dish that's enjoyed today. This man is a legend
I love the way he -and other experienced chefs - handle the dough. It's beautiful. Just toss it around like it's nothing, the way a football player handles the ball with his feet or a hockey player can play with the puck at the end of his stick. He has such a great feel with it.
Richard is just a master, had the pleasure of tasting his bread many times in Bath
I m from the region of alsace/ortenau where flammenkuchen is from, I m living in Indonesia at the moment and I miss it soooooo much
It looks great! I’m going to try and make one or two this coming weekend. You’re an excellent demonstration guide and/or instructor. Merci!
The ten seconds after 5:20 are just masterful. Had to watch that quick technique over and over.
Another awsm baking lesson from Monsieur Bertinet! And I really love this moment 8:18
I don't know where I have been but I LOVE this man. I am so excited to learn from him and about his books. Of course I am here cause I saw that cool oven. ;)
Thank you for the wonderful story of the origins of the Fougasse. Knowing the history of food is what fascinates me the most about cooking/baking.
Eating the product is what does it for me.
I need to get into sourdough ferment. Beautiful recipe. My boyfriend doesn't like quiche because he ate it almost daily for years, so I think this could be a good way to reintroduce him to savoury carb-vehicles.
The texture is gorgeous!
I had a great Flamiche in Strasbough with a unsmoked bacon, onions and cheese. It was excellent. I have to try a Fougasse.
Hi, I love Richards work but have a q'n re the starter in the recipe. His starter formula has 300g flour and 500g water in it which to me equates to a 166% hydration starter. This would mean is is quite runny, not stiff like the starter or pate fermente used in the video. Is it possible the ratio in recipe is back to front or have I missed something in my interpretation? Beautiful work, thanks!
This man is the Yoda of baking!
The recipe doesn't have the ingredients list/quantities, only the method. Such a great video, would like to be able to get the recipe. Thanks
Recipe link is broken..
The way he says 'butter' makes me salivate ngl
This looks wonderful, by sourdough ferment, does he mean sourdough starter?
So for this recipe the dough has only one proof as opposed to two when making bread am I correct ? Also if I don't have the sourdough ferment can I still make the recipe ( if so what should I do to replace the sourdough ferment thanks )
If you Mix 150 g flower and 150 g of Water and just a hint of dry jeast 24 houres ahead of time (room temp. ) . you will get a good result as well
@@sebastiankeller1 thanks 👍
So is this to replace the sourdough ferment?
I would like to meet him one day
This is Walloon, a speciality from Dinant? I always thought it was Alsacienne. I was confused with Flammekueche. Edit: Ah, it does have the same origin.
Ita from alsace yes
0:30 [captions] Ahhh yes, i sure do love some FAMINE, especially when a UA-camr finally does a lava reveal.
Where can I find the recipe? The one from the description doesn’t open.
He shows it on the right of the screen at the beginning of the video..Just take a screen shot
Why does he rub the yeast with flour first?
Handsome man❤
Fanfastic 🙏
Please ingredients in fresh
What’s with all this French and an Italian pizza oven??? JK nice vid fellas, looks delicious... ;)
The recipe link has the method but not the ingredients. And the video doesn’t show how much salt is needed (2%?)
20g salt
Pardon my ignorance, but who is
Gozney and why are the producing such high quality food videos ?! Matty Matheson brought me here, and i'm impresed... Bon Appétit
Hey Roskoe!
Thanks!
We manufacture the ovens that you'll see all this delicious food cooked in.
We have our very own Chef Joe who creates all of our fantastic recipes and often welcome guest chefs to the likes of Matty Matheson and Richard Bertinet!
Keep watching, and we'll keep cooking up treats with fire!
This is torture! I could definitely eat that.
Birdy
Que hacemos si no da cantidades 😂
[captions] Jesus Richard 0:47 i think by then they will be a sloshy mixture and you should get outa that place.
Wash the leeks, no?