CRUMB: Mixing By Hand
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- Опубліковано 8 чер 2024
- In his new book CRUMB, renowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb. In this video tutorial, Richard demonstrates his unique approach to mixing by hand.
This method is therapeutic, cannot wait to try it, easily the clearest and most complete tutorial on dealing with high hydration baking, he really lets the dough know who is the boss.
This takes S T A M I N A !
Will have to pace myself when “lifting and slapping” the dough ‘til rhythm’s right; one foot forward, one foot back.
Clearly this man is the Dough Whisperer. I watch and I learn. Merci Monsieur Bertinet!
He is the best I've seen so far. Did you see what he did with the yeast.. and how evenly he sprinkles the flour.. absolute VIRTUOSO ❤
Yes,that flour dusting is fabolous.
I love the way he doesn't waste a scrap of dough
I just spent a good 16m watching this. So therapeutic
me too😅😅
Try doing it yourself, it's even better :D Plus you end up with delicious bread.
I had to go and check the length of the video you're right 16+ minutes and it only seemed like 5 minutes that fun to watch and learn something new
This.is.only.good.for.home.bakers.not.commercial.dont.you.think
Richard, I'm so pleased l bought your Crust book. Just baked my first loaves using your Spelt recipe with Poolish kept in a cool room overnight. It worked like a dream, even though I need to improve my technique when working the dough. My loaves are magnificent! I baked them in my shallow le creuset casserole dish, they fitted in side by side (used parchment paper to separate them). My partner Stuart has done a taste test, a slice with butter and cheese and he wants you to know his verdict 'simply delicious, unbeatable taste and texture'. Mind you, he's a fan of my new bread making obsession and loves every loaf I bake. After trying other recipes and techniques, I think yours is the best! My grandparents lived in Brittany and as a child I would walk to the bakery to buy baguettes and croissants. Now I'm more confident, they will be the next recipes I'll try. Best wishes and bon appetit from a half French woman.
Having just pointed out a criticism of your video demonstrating the use of a mixer to make dough, I have to say that this video was absolutely excellent with the highest levels of pedagogy that I rarely come across by UA-camrs attempting to teach a skill on here. In real time and not speeded up, much repetition to reinforce the technique (especially the shot from above) and your 'master's voice' telling us viewers to look away and concentrate on feeling the technique of slapping and spreading the dough. I will certainly have a go, I expect will make an absolute mess, but as you so rightly said, any skill takes time and practise which with my South Korean Tae Kwon Do master back in the 1970s in the RAF, who made us students go up and down the gym doing are kicks and punches over and over again, until it was a natural part of us.
Love the accent! At 1:20 when he says add weighed water, it sounds like he's saying add wet water 😆
He actually did say that! 'Wet water' is his way of saying water that is neither hot nor cold, but tepid, so that when you put your fingers in the water it doesn't feel one way or the other, it just feels 'wet'.
Watching this was the best 16 minutes of therapy I’ve ever had!
Thank you chef for your time and effort.
This was completely awesome!
The bread whisperer. Nuff said 😉
This guy really is the master.
I know he is a pro but what makes the dough look so amazing was it purely his technique alone I must be doing something wrong I am blown away by the way the dough looks.
Thank you Master Baker! 😁 Really Helpful
Superb technique and. once you've mastered it bread making is such a joy.
Fantastic! Thank you so much for this video!
Wow that's awesome dedication to his craft ! Brilliant
absolutly amazing - thanks so much for the detailed video !! i have been using your technique for quite some time now and it is really incredible and magical how the sloppy mass turns into a beautiful silky smooth dough. it feels heavenly and its a great pleasure to achieve something like this! love it !
Thank you so very much for sharing with us.This is "truth in bread". For me, to make Pane de altumura at home is the holy grail.You have helped me immeasurably.
This is a great video thanks Richard
So elegant, so French classic - inspiring!
An infinity of likes for this technic so well described!!!!
I happened upon your video today. New to making bread. BUT, I can tell when I see a Master Breadmaker!!! Thank you so much. Bought your "Crumb" book. I'm so glad to see this dough demo video. Thank you so much!
So happy to find this amazing video with Richard’s Bertinet Technique and good explanation‼️
Let’s do it 🥖🍞👌🏻‼️
Thanks 😊
I am in love with bread making I think it's a wonderful thing you can do at home
FANTASTIC, TRE TRE BIEN TU POST LES VIDEOS, MERCI, GRAND CHEF
Finally a POV. That was helpful!
So Amazing!! 😍😘
Muchas gracias por animarme a probar con masa mas hidratada .
Saludos desde Uruguay 🇺🇾
its brilliant to watch.........brilliant
Thanx 4 explaining everything step by step 😽 sooooooooo fun
'Our water in here, wet water ...' love it.
I think he meant to say warm water lol😂
Thank youuu for teaching this! Will practice lots xD
Fantastico!!😍
Amazing!
I just found this channel. I am beyond grateful! Chock full of information!
Mr. Bertinet, is there a possibility of over kneading the dough using this technique? Thank you.
I counted 256 slaps of the dough. That puts it into perspective.
I'm intrigued, how exactly?
Please recount...we need this to be verified! 🤭
@@sam52x7 how did I count or how does it put it into perspective? People are commenting that they tried and it didn't work... I wouldn't be surprised if they slap the dough 100 times and think it didn't work.
U one of the very BEST .
Thanks Joseph ajc spore
Perfect.
BIG BIG Thankyou
Its so good.. i mean the quality of the video and the content.. why dont you go on!?
This is so amazing! Thank you!
But would this also work with a dough from rye-flour and sourdough?
Fascinating, A workout I can understand :D
masterpiece
Make sports with Bertinet. Super!!!!
Thanks.
Fantastic! What Richard is talking about is so true. I had fear from dough, now I feel comfortable.
But for the love of God, I can not reach the silky smooth consistency. The taste turns out great, but I want to be able to control the dough similar to this video. I am using half of ingredients. I.e. 500gr flour, 360gr water, 10gr salt, 10gr yeast. I wonder whether smaller batch requires a different mix?
🌹💕👋👋Gracias
does this technique work for whole grain flour ????????????
Por favor traducir a español . Me encanta todo lo de Bertinet
ua-cam.com/video/V3FwhCwg7ak/v-deo.html
I agree with all those who find Richard's "kneading" method therapeutic. I am almost disappointed when the dough is fully-kneaded and ready to go back into the bowl 🤣.
Love the way of kneading. But I want to know is the amount of water is always the same in your way of doing, because my kitchen in summer is almost 85 degrees F . I live in Dominican Republic and is very hot and humid almost every year,
In high humidity, you want less water. I assume Mr Bertinet is using 72% of water to the 1000g of bread flour. I have tried 65 to 70% works OK for humid climates.
is the dough getting stronger?
This is fantastic. How much flour does he use please?
Depends on how big the final loaf will be, try 500g and you should be OK, if it is still too lose, add some more flour.
1000g bread flour (1 kilo)
720g water (72% hydration)
20g fine sea salt
20g fresh yeast.. I use instant yeast and get by with 10g
I’ve watched this video twice, and there appears to be one critical omission - how many grams of flour is he using? He gives us the measurements for the salt, yeast, and water, but not the flour. Without this information, or some indication of the hydration percentage he is going for, its pure guesswork, and will surely lead to some disappointments. If I’ve missed this somewhere, please let me know. Also, it would be helpful to know the temperature of the water he is using, as it can have a dramatic impact on the activation of the yeast. Lastly, it is important to recognize that he is using STRONG flour in this demonstration. Strong flour has a higher protein content and absorption capacity than BREAD Flour, so for those of you who may have tried to follow along using “all-purpose flour” or even “bread flour”, you may be in for a rough time.
Based on other recipes and videos of his, he uses 2% of yeast and 2% salt in these kinds of doughs so you’re probably looking at 1000 grams of strong bread flour. With water at 720 grams I think it should be a 72% hydration level dough.
Yes, it's correct. He is using 1 kg of flour. Please , see other video ua-cam.com/video/bWN9mxR_iXI/v-deo.htmlsi=bmNPE1_J35486D_c
1kg flour 72% hydration
Thanks.
Esa cantidad en la mesa… NO es 1 Kilo
Lifting dough off table is decoupage?
I couldn’t find fresh yeast any where, so I’ll use my usual instant yeast, but how much should I add of that to flour?
Instant yeast will use half the amount in grams of fresh yeast. I get fresh yeast from the bakery section of local supermarket, they just give you it if you ask nicely. Sainsburys for me, not sure where you are from. You can also get it from Amazon.
Divide fresh yeast amount by 3.3 to get the amount of instant yeast needed. So 15g fresh yeast will mean around 4.5g instant yeast.
I like your saying wet water@ 1.26 😂😂😂😂
Bertinet's book, "Dough" and following the exact recipe for baguettes, I found that after 24 hours in the fridge, I cut the dough in half (wanting to make two baguettes) the dough would not shape probably. I rolled it and tried to stretch it but it would not keep the length. the bread tasted great but had very small crumb. What should I have done? Thank you.
did you let it warm up at all out of the fridge.
Why is bread making so addicting to watch?
Take the dough for a little walk, show It who's boss. The godfather of bread.
Beginning to feel like I just don't have the counter space to do this properly. Also wondering, where do you find a scraper that large? If anyone knows, please direct me.
MissSara look up bench scraper on amazon
Just out of curiosity, M. Bertinet: did traditional bakers spend that much time on each loaf? If not, what enabled them to shorten production time?
If they did, their daily production would be pretty small. This is a technique that worked best in larger quantities: here we see just one loaf but normally we would be working with a much larger quantity of dough. Also, many types of production call for a bulk fermentation, so this technique is not used at all.
This is most often used for more expensive loaves.
@@rentregagnant I just saw this now--thank you very much for your explanation :)
You're welcome!
When i use this technique i wait for the dough to fart to know its done. It means the dough is well aerated and strong enough to hold the bubbles together.
At 1.21 use wet water, was going to try this with dry water but I think it may be a bit powdery.
If you only have dry water, you just need to re-hydrate it and it should be an ok substitute. I wonder if you can somehow substitute evaporated water since I sometimes use evaporated milk instead of wet milk.
@@Gluesticky21 go for it, you obviously got the know how.
Helllo
Can this recipe be used for making Napoli style pizza ?
I tried this and it was a total failure. 🤯🤬😩 My hats off to Mr. Bertinet’s skill, he makes it look much easier! 💕 I am stuck for now with too heavy Betty Crocker white bread. 😩🤦🏼♀️
Noooo!!! Keep trying!! Practice. I messed up the first two or three times but then I started to get it. you will feel it in the dough. you will say, "ohhh, now I can feel it." If I can do it anyone can do it! The trick is the bowl scraper!! And mixing it long enough. I'm serious. It really works.He's the best. But you have to have a scraper. I got mine at Sur la Table. Don't get a small one. Get his book Dough to start out. He's my hero. I got over my fear of making bread because of this technique. And his kind personality which you pick up on when you read his books.
Dianne Coil i did try again with a scraper and it worked much better. Now I just have to find a better recipe for flavor than what I found on google. 💕🤗
@@daniellesnyder1244 Get his book Dough. It's only $20ish which is not a lot as cookbooks go. He has a video in there too. Essentially the same thing but so nice to pause it. I am a FB page Baking Bread with Friends (Yeasted and Sourdough). It is a great learning site and there aren't rude people on there. If anyone is they're gone lickety split. So if you're on FB join. you will learn so much.
Dianne Coil thank you so much! Just submitted to join. And yes, I would love to get his recipe book! It’s on my wish list. 💕
I have a troubleshooting question. Does the protein content make a really big difference? I used AP and my dough never got elastic, it was still very sticky. I kept trying for 15-20min. and never got close, still super sticky. I did the right amounts of flour to water etc. I just never got that response with it. Would the countertop material matter? I was working on a stainless steel counter.
Bread flour has more protein and is therefore denser than AP, allowing the level of hydration (72%) that he uses..Try bread flour if possible but if you can’t find any try cutting the water back, say to 65%.. Or try a mix of 60% AP flour and 40% whole wheat flour along with 72% hydration.. The whole wheat flour has a higher density than either AP or bread flour and that should make a nice loaf.. Good luck..
Thanks for the reply Steve. I did buy some bread flour and I've tried a couple batches. It's slightly less sticky. Sadly I'm still not getting the look of his dough, mine doesn't get smooth. It's turning out pretty good after baked, so maybe I just shouldn't worry about it too much.
Kevin.. I’m glad your bread turned out well.. the end result after all is the goal.. I’m recalling that the first few times I used his method the dough didn’t look like his, but with practice comes experience and improvement.. also the air temp and humidity in your kitchen may be affecting the dough.. you could cut back on the hydration a little, say to 68 or 70%, until you get the results you want.. Best wishes, Steve
I have done this and I have to say the bread as it came out of the oven was amazing. The crust was beautifully crispy and smothered with some butter was delicious. However after a few hours as the bread cooled (covered with a tea towel) to room temperature it all turned soft and chewy. Why is this so?
Christian Psaila Because you covered it with a tea towel
Yeah the tea towel is the problem. Let it cool completely on a cake rack/wire and then store in paper and it will keep its crust
Oooh if it cooled several hours after you tasted it, that means you cut it while it was hot. That will ruin the texture like soft and chewy. Never cut bread until it cools.
I've tried his technique couple of times but I can't seem to get my sticky dough to a smooth dough ....
How long did you knead?
I kept at a dough for about 40 minutes once and added the tiniest bit of flour (just once) before I reached 30 minutes of kneading. I suspect a *measurement* was off. After that it started coming together nicely and much easier to work with
Edit: I should add: I forgot what the dough was for but the directions said something like to knead for 20 minutes *or* until dough is smooth and elastic. This was an "or until dough is smooth and elastic" moment
I thought you rotate the dough during the slap and fold
Honest questions: where do we find Strong Bread Flour? How would we know if our Bread Flour is ‘strong enough’, or if the one we have is ‘good enough’? I mean if my baked bread rises and tastes good, is that enough of a gauge? Or is there a way to know if our Bread Flour is strong enough? Thank you!!!
Strong bread flour is high-gluten flour. I live in the US, and can buy King Arthur bread flour in the grocery store. If you live elsewhere, just look for bread flour (different from all-purpose). Good luck! 😄
You can look up the amount of proteins (which roughly equates with the amout of gluten, the proteic complex responsible for giving the dough strength) on the package. I would suggest you use flour with at least 12% protein content. For example, King Arthur Bread flour is 12,7%.
Manu M Thank you!
@@manum309 Don't use durum wheat flour though. High gluten/protein but far more difficult to get this result. I speak from experience. I do make good pasta now though!
wet water, impressive 😀
I will break my back 😢because my kitchen table is too high and yours is below your waist line so you’re on top of your dough table. Thank you for tutorial.
How much bread flour are you using? 20g yeast, 20g fine sea salt and 720g of water. Flour???
Probably 1000g
outsiderdf you were right...I just got his books Crumb, Dough...and it said 1000g...thanks.
I.e. 72% hydration - 2% yeast & 2% sine sea salt -
He uses different amounts throughout his videos, sometimes 30g yeast, sometimes 730gs water, sometimes 700gs. Doesn’t really seem to matter too much
Maestro @richardbertinet it's a joy to see you show the dough who's boss, thank you for this great tutorial.
I must have tried this technique well over 50 times by now. I cannot get it. It doesn't make sense! Lift, slap, fold, repeat. 'Walk' with the scraper. So simple. I cannot work out what I'm doing wrong.. All ingredients perfectly weighted out. The video is right there in front of me. It never gets beyond a shaggy, sticky mess and it won't get smooth! It's killing me!
take the caputo cuoco flour and it will work
Does he say how much flour hes using????
So you would do this in place of the stretch and fold every 30 minutes in the bowl? Truly interesting
Monique Champagne He uses a lot of fresh yeast so there wouldn’t be enough time to do the stretch and fold method IMO. I make whole grain bread using lievito madre and the S&F method every 45 minutes four times. It’s amazing how the dough changes during that time.
Stretch and fold is a different technique which accomplishes the same result but in a much longer period of time. Here the dough was done in 16 minutes when with the stretch and fold it will take you a few hours. The stretch and fold is more suitable for sourdough starter because that works much slower than fresh yeast.
After 1 hr of slapping stretching folding and not wanting to give up finally gave up couldn’t get it into the smooth dough
I had the same problem chap. You could try reducing the amount of water but the bread doesn’t turn out as nice. What I did notice in all his videos is that he seems to work the dough with a “smooth side” always touching the table and I also watched another video (which I’ll post below) which confirmed this. Since I leant this secret my dough has improved. Keep at it, Rome wasn’t built in a day.
ua-cam.com/video/oednglADc0M/v-deo.html
How much protein is in your STRONG flower? In Russia almost all flower is 10,3 g of protein. And this method doesn't work good
Flour.....
In your case I would use less water. Go for 60-65% hydration until you find the best value for your flour.
Купи Казахстанскую муку. Она качественнее)
You mention the quantity of the salt and yeast (20 gr) and of the water (720 gr) but you did not Say how much flour to use. Is It one kilo? Thank you.
Yes, one kilo of strong/bread flour.
Wet water! Where will I get that??? ( just joking) seriously cannot do this, I have tried.Perhaps I will try one more time.
Great. It's just a lttle work. But, it is nice to feel it just achieving the strength in dough with it's own hands. Experimental time. At the end you get paid by grest loaf and later Bread. No shit inside.
drivin me Nuts watching this technique - I can't keep my dough from tearing as I start the stretch and fold and it just makes a damn mess so I question how much hydration I have, if my flour is bad, if my technique is weak all of it. So jealous
Try your best to not tear the gluten networks as you knead the dough. I had much more better results extending the dough (but not to the point of breaking it). Over time the gluten will become stronger and the dough more elastic. It kinda makes sense because you want to create tension by extending the dough, then the gluten networks will relax and become stronger - but if you keep tearing them it will do no good. If you still have the problem, try to buy a stronger flour, decrease the hydration and/or letting the dough rest after mixing (autolyse).
Perhaps you could try and use the scraper more in the beginning, to "round up" the dough and move it around on the table, before using your hands? Every scraping movement will create a tension in the dough and help it develop gluten threads. Professional bakers often use a high-protein flour (like 14%), but since the only organic bread flour available where I live has 11% I need to reduce the hydration in some recipes.
How much flour?
1000 grams or 1 kilo..
РЕЦЕПТ?
How much flour? This is very important but you didn't tell us. I first learned this technique about 15 years ago and had the recipes then but recently got back into baking and want to this method but my first attempt was a disaster.
1kg flour
720g Water
20g Fresh Yeast
20g Salt
@@sam52x7 Thank you.
so a full kilo of bread flour did he say??
СКОЛЬКО МУКИ?
Dear sir!
I came across your video ua-cam.com/video/8clAqfrk-pk/v-deo.html almost purely by accident (was searching for kneading techniques, but).
Never knew who you were (I do now!), never knew that dough does not need to be smothered in flour while being kneaded/rolled, never knew what a difference a proper technique makes, even for a simple no-yeast lavash.
Thank you!
I have a newfound appreciation for breadmaking!
Merci beaucoup!
wheat porn - i love it. Im curious from pro bakers - how is this replicated commercially? great technique for a handful of loafs but im guessing not practical for large scale work
Great job! But if you have to make lets 100 loafs of bread for resale you would be there all night just working the dough.
Patrick Raffaelo artist
Obviously in that case you will mix with a professional mixer.
Great video; but it would be of added benefit if in describing "strong" bread flour, he were to specify the protein content. Folks who think they can achieve the same results with King Arthur Bread Flour will be disappointed, as the 12.7% protein content will be insufficient to absorb that much water and develop the needed gluten structure. I suspect our chef is using a flour with a protein content of at least 13.5%.
Wet water lol
How many grams is the flour? 😂
French and Italians will never give you measurements...never ever the exact ingredient...
I don't know why...is not all about them sometimes...they think they are the best and keep it secret
The recipe is for 1kg of flour. He doesn't say it but it's probably just an oversight, because bakers' recipes are usually given for 1kg of flour. It also checks out with the amount of water, yeast and salt he's using. That would give you a 72% hydration, which is fairly typical.
I’ll bet it’s 1,000 G of flour.😊
presumably the dough is losing water during these manipulations
Hi.richard.i.have.been.watching.your.videos.for.a.while.now.learning.how.to.bake.since.covid.my.question.is.what.your.preferred.hydration.for.a.standard.bread.dough.using.all.purpose.flour.for.a.loaf.of.bread.burger.bun.and.common.bread.rolls.and.hot.dog.buns.i.just.want.a.go.to.standard.recipe.for.the.dough.im.christian.from.Aotearoa.new.zealand.thankyou