Cook: In a Class of Your Own with Richard Bertinet Sep 16, by Richard Bertinet Richard bertinet collection 3 books set (crumb [hardcover], crust, dough). Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants. of 38 results for Books: "Richard Bertinet" . Dough and How To Make Sourdough 2 Books Bundle Collection - 45 recipes for great-tasting sourdough.
|Language:||English, Spanish, Dutch|
|Distribution:||Free* [*Sign up for free]|
CRUST by Richard Bertinet (Paperback) (Signed copy). Price: £ COOK by Richard Bertinet (Signed) NEW or USED copy, UK or US edition. Price: £. Results 1 - 25 of 25 Discover Book Depository's huge selection of Richard-Bertinet books online. Free delivery worldwide on over 20 million titles. Looking for books by Richard Bertinet? See all books authored by Richard Bertinet, including Cook, and Dough: Simple Contemporary Breads, and more on .
Showing 1 to 25 of 25 results. Most popular Price, low to high Price, high to low Publication date, old to new Publication date, new to old. Simple Contemporary Bread Richard Bertinet. Add to basket.
Crust Richard Bertinet. Pastry Richard Bertinet. Crumb Richard Bertinet. Patisserie Maison Richard Bertinet. Dough Richard Bertinet. Notify me.
Backwerkstatt Richard Bertinet. Try AbeBooks. So they rather put more flour into it. But if you are ready to accept that you communicate with the dough, then the dough will come off the table and fly, and be smooth and beautiful, and you can work with it. Jarkko: Yeah, actually, I think I first found out about you through a video on handling dough that you did for Gourmet magazine.
I had never seen it done that way before! Richard: This technique is nothing new. It has been done for hundreds of years. What I have done is only repeat what they used to do in the old days.
They all want to make a nice, light, crusty, and beautiful loaf. There are plenty of bakers who always try to compromise. They will put oil on the table, and more flour. But you would never do that in a mixer. You never add flour or oil in the mixer. So, if it sticks, they fight with it.
But you should be able to handle it with no flour, no oil, nothing. You need to work with the dough. You need understand the dough. The top and bottom of the dough, the smooth side. This is what we try to teach on day one at the school. So, usually, if you spend five days with us, you mix about kilos of dough by hand.
So you will get the technique right by it. There is no messing around. Learning is repetition. When you are young, you learn very quickly. The older you get, the harder it is. I still get email now from people who say they are still baking the same way with no problems. Jarkko: You do classes with kids too — is it different with them?
Richard: Children have no fear.
You put my children on the skis, and they fly downhill. Same with bread.
So, for them, the most important thing is to enjoy the concept of baking, of cooking, and all this stuff that together have been part of the grain of world.
We started doing a class for schools on Skype. When they want to do a bread project, they contact us, and we send them a box of books and scrapers and things like that. They start a week before and then I spend an hour on Skype with them through a plasma screen in their school. We did a class in America, one in France, two or three in England.
And we are now trying to get a project going on to take it a bit further afield so we can do two or three classes at the same time around the world and to bring many kids to bread.
Richard: Yes, we do it live. We see each other. First, we talk about bread and everything else. Then, I get my flour, my water, and do it in front of them — with them. We do it together. Jarkko: Is there anything else that you are experimenting with? What are you interested in right now? What is the big thing that takes most of your time at the moment? Richard: My children take a lot of time.
We just opened the new shop three days ago, so we are working to get the right products in there, and the right look for the shop. Jarkko: So, can you tell a bit about your bakery? How much do you participate in its daily work yourself? They are working every night, every day. You got to be able to trust people around you and let them get on with it as well.
A lot of people come to us who have baked from my books for a couple of years. They know the recipes, have done it, and they are itching to do something different. You know, to make a living out of it. You get a nice buzz out of it.
So people want to multiply that buzz by hundred and get a bakery. Mix the yeast into the flour well. Add the salt and water. Work the dough with a plastic scraper or spatula of some kind for 2—3 minutes, until the dough starts to form.
Lift the dough onto your work surface. Even though the dough will feel quite soft and moist and look like thick, sticky porridge do not add any flour or oil to the work surface.
Scrape the dough into as small a ball as possible. Begin to work the dough. The idea is to stretch it and get as much air into it as possible.
Forget the way you have probably been taught to knead the dough, by pummelling it with the heel of your hands and rotating it. The way to work it is to slide your fingers underneath it like a pair of forks, with your thumbs on top, swing it upwards then slap it back down, away from you, onto your work surface. Stretch the back of the dough towards you, then lift it back over itself in an arc to trap the air , still stretching it forward and sideways and tucking it in around the edges.
Do this 5 times then scrape the dough back into as small a ball as possible and repeat as necessary. Remember to use the tips of your fingers, not your whole hands.