Cameraman: "he's demonstrating a technique on the table this seems like a perfect opportunity for a close up of his face"

@karlsangree4679

3 жыл бұрын

I was getting a bit frustrated myself. Between the shots of Richard‘s face in the extreme close-up of the dough it was hard to figure out what he was doing at times.

@sukianata

2 жыл бұрын

I know🙄

@mariainnj

2 жыл бұрын

I didn't mind at all...hubba hubba ;)

@navawilk6443

2 жыл бұрын

I thought the close-ups of his face was quite helpful, it shows the seriousness of the subject matter: baking a really good bread is serious business.

@lynnaddis6403

Жыл бұрын

Agree!

This is great to watch, because when I was making a poolish based French baguette dough for the first time a few weeks ago, I thought I had to much water because the dough was so sticky and un manageable that I almost threw it out. I had dough stuck to everything within a ten foot radius. I was so frustrated but I kept slapping and slapping until at some point it started to come together. I didn't give up. The bread was really good and that's because I didn't add more flour. Until seeing this video, I always thought that I had too much water in the recipe. Now I know that the recipe was correct.

@lettuce1626

Жыл бұрын

My first time I made dough, I added way more flour because I thought it was supposed to be workable before kneading.

@sutil5078

9 ай бұрын

some one told me that just a month ago you were finally able to finish cleaning the pieces of stuck dough in your kitchen.. one month shy from 2 years! I hope that baguette was worth it

@JeffO-

9 ай бұрын

​@@sutil5078I'm sure the ceiling was the most difficult.

@renzopicerno2458

8 ай бұрын

tell the ingridients

@FelixSalazar

8 ай бұрын

​@@renzopicerno2458flour, yeast water and salt. Richard likes to use a 72% hydration doigh😮

When I was in pastry school, this was the technique they showed us if we were kneading by hand. It works great with the high hydration recipe.

@Sridarsh

6 ай бұрын

i have a question, one of my pastry chefs had told me to not do the slap and fold for a dough that was relevtively dryish, dough thats not wet, did your pastry chefs have the same feedback aswell?

it's definitely a great technique to handle wet dough, although has to be said, 70% hidration isn't that high. once you get into the 80% and beyond, there's not much you can do. and that's actually the point. when your dough is "too" wet to handle, just let it rest on the table. 10 minutes covered by a bowl. use a scraper to get it together, and fold the dough on itself. 2-3 minutes and repeat the rest time if needed. i made brioche buns the other day with almost 90% hydratation. it was a mess at first, but patience and diligence will get you out of trouble.

Why doesn't it show the part where he's covered in sweat, angry and yelling "WHY DOESN'T IT WORK LIKE THE VIDEOS!?" oh, that's the rest of us?

@MegaFregel

3 жыл бұрын

wdym? works like a charm

@hermione5330

3 жыл бұрын

That’s me while kneading bread dough! They make it look so easy in videos.

@mlarry90

3 жыл бұрын

you can always blame on the protein content of your flour ;)

@nothingbutmovietrailers

3 жыл бұрын

Been there done that 🤣🤣🤣🤣 It's definitely me!

@eyeshandy

3 жыл бұрын

HAHA exactly.

True frenchman, the way he throws shade at the "british method" and "british bread".

@Jackiecon

3 жыл бұрын

Luis well lucky for us that he is willing to share his knowledge in english. Can’t remember an english chief doin a video in french...

I tried this method and it worked out great. Stuck to the counter, and was a sticky mess to handle, but nothing terrible. I’ll continue to use his method, since my dough turned out nicely smooth, and I got a bit of my anger out as an added bonus.

@100PercentOS2

5 жыл бұрын

Did the bubbles increase in size once you baked your bread?

@jayreynolds57

4 жыл бұрын

You look like an angry person

@MsZoedog66

4 жыл бұрын

This is the 2nd vid I've seen using this technique - both continental (French and German). Pretty sure it is where I'm headed!

@MsZoedog66

4 жыл бұрын

@@jayreynolds57 YOU look like an angry person. Bet your mum still cuts your lunch for you, and you row your boat to school. Marry had a little lamb poppins!

@benbassist

3 жыл бұрын

@@100PercentOS2 you have to punch it out and kneed it after it rises to work those out.

Very clear video...now I understand how to make it! Thanks!

This is amazing and so helpful. Thank you Richard. You truly are a master...

Been slowly increasing the hydration in my pizza dough and this technique worked beautifully for my first 70% recipe.

I'd say that's a great video showing the way to deal with sticky dough. Too often we've seen masters and teachers working on their doughs skillfully with quick moves, whenever it comes to knead your own sticky dough it's a total different animal.

@angelshyam

2 жыл бұрын

True

I was taught this technique by a friend of mine who is a baker. From then on, this is how I make my bread dough. Best technique ever.

@judichristopher4604

9 ай бұрын

YES... I agree... a lot better for your hands... and arms... and back...

@robrobusa

4 ай бұрын

@@judichristopher4604 Honest question: What other technique do you use that hurts so much?

This was the beginning of convincing people to use high hydration dough and most of all, don't keep adding flour to it as you "knead" it to keep it from sticking. 8 years ago. He was a pioneer. Let it stick, as the gluten develops it'll want to stick to itself more than it wants to stick to your hands or the table. And this was a 70% hydration dough, now that's considered amateur hour. Modern bread starts at 80% hydration now.

@marianotamola5240

4 жыл бұрын

What about Traditional french bread?? I thought it is high hydration!

@MsZoedog66

4 жыл бұрын

I was told (I'm a beginner) to start at 65%

@user-ex1hl2gu2r

4 жыл бұрын

Why high hydration? What is benefit

@lynndeju

3 жыл бұрын

@@user-ex1hl2gu2r lighter and more irregular crumb and a crunchy crust

@84rinne_moo

Жыл бұрын

In professional bakeries a spiral mixer is the perfect use for such bread doughs.

Very helpful! Been looking for a way to knead 70% dough without adding flour and without a mixer. Thanks so much Richard!

This technique is amazing! I cannot wait to try with my next bread. Thank YOU!

Thank you so much Richard ...your tip of kneading method helped make the best bread .... really appreciate you making this video...helped me a lot ...😊

Thank you so much for this video! I was able to make bread without getting frustrated and adding more flour for the first time in my life.

Thank you Richard, finally I got my bread right . Thanks a million.

The cameraman seems to ask for a slap too with those exaggerated close-ups...

@bertthebestwazzup

3 жыл бұрын

Hahaha

@lylehutz

3 жыл бұрын

The first one hurt

Great technique and it's a simple way to learn. ❤

Thank you soooo much for sharing. Love the video.

I baked bread this morning using this technique and it’s delicious and perfect and I’ve never made bread loaves before ❤

This is just what I needed to know. Inspiring!

@Bryanu210

4 жыл бұрын

me too

Aaaargh needed this tip a few days ago. Will definitely use this next time I'm in that situation.

Thanks for adding substantial insight.

Richard, boa noite! Incrível essa técnica de de tapas e dobrar a massa do pão. Sensacional. Parabéns!

Brilliant. Thanks for a very helpful video. What a difference this made.

@bernadettehynes-cafferkey3917

5 жыл бұрын

It takes lots of practice, when I started making white yeast loaves, sticking was a nightmare, I looked liked something from a horror film, with big lumps of dough stuck to my hands, but I persisted and now I don't use flour or oil when kneading for the first prove, only a very small bit of flour when shaping into a loaf for the second prove before baking believe me it's all worth it in the end, hang in there.

I was given Crust for Christmas and tried this technique today, my first loaf using this method. A wonderful loaf!!

Thank you for this video. I can't wait to try this to see if i can develop the smooth ball without adding flour.

Thank you so much for this post. Now, let's practice!

Very impressive demonstration!

@bubblesstarts4023

4 жыл бұрын

😂

I had an exact problem with my dough yesterday. KZread knows me so well :') now I know what I should do tomorrow.

I watch the channel on KZread baking with Jack. He doesn’t use this method but he does knead it without flour. It’s amazing and now this is the method I use

Fantastic. Love it. Thank you!

I used this technique. Very challenging but worth it. My loaves/bread came out great 👍

Slapping and folding, looks like fun. Will try.

great video! trying to refine my technique, had been slapping but didn't really fold. I think it worked, but would try adding the folding in as well.

Absolutely beautiful!!

Beautifull work of art...

Excellent. I'd watched one of your more recent videos and tried this technique for my soughdough. But gave up too soon and resorted to flour after I had dough stuck on the walls and ceiling! 🙂 I will try again, knowing that it takes a lot more time and persistance to get the result. Thanks!

I literally had thos problem today making my first loaf of bread. Wish I saw this amazing video before I added more flour to the dough... turned out dense and didn't rise alot. Now I have this in my back pocket for the next time. I'll stick with this and trust the process.

That is literally beautiful... I've recently got into making sourdough pizza... This video is going to up my game no question.. Merci Beaucoup

Love the video. Very entertaining. I might try the slap and fold method myself the next time I make bread which will probably be in a couple of days. What caught my interest was the air getting trapped in the bread. And that is what I want.

Started doing something similarly, almost instinctively, while making some of my first loafs!

Yes I've finally figured out the whole dilemma with sticky dough! Keep at it and and a amazing transformation takes place! Only patience will tell....

@Bartooc

4 жыл бұрын

Actually it would transform from a sticky dough to non sticky on it's own. It's called an autolyse you just won't trap any air inside which is what is vital for baking high rise soft bread.

You're my hero mehn. Thanks

Man, dough can sometimes get so sticky, it feels like it's your baby - wants to grab your hand and come with you. The truth is, making dough takes many trials, long learning. No matter how many tutorials we watch, we still have to learn from own trial and errors because every dough is different, different flour (flour has different consistency in different countries), different humidity and so on.

@BLane-xr1ic

4 жыл бұрын

That's what I thought watching this video until I tried it. This is the easiest technique for sticky dough I have ever used! I love baking, so glad I watched this video.

@ILiveForTheSummers

4 жыл бұрын

Exactly! There is no better teacher than experience when it comes to bread.

@strongcoffee3243

4 жыл бұрын

Agreed. Ive been making bread for a month now and I noticed the large difference from my first week of making bread. I can handle 70-80% hydration now feels good man.

@rdu239

4 жыл бұрын

Rich dough is always a mess to knead if you do it by hand, that is why most of the time kneading is done on electric mixer

@JohnBoehners

4 жыл бұрын

@@rdu239 - *Tell us about using a mixer please, if you will. How long do you let the bread hook twist it, at what speed, and how many times do you knead it with the hook and how long do you rest inbetween mixer kneads, etc.*

I did this today ( my bread on second rise at the moment lol ) it's so difficult not to Give in to the temptation of adding more flour lol but I kept on and by the looks of it my onion bread is gunna be awesome 😃.Thank you for that video,it strengthen my resolve 😁 Subscribed to your channel!!

@bernadettehynes-cafferkey3917

5 жыл бұрын

I used to used flour or oil my work surface when kneading dough, I don't use either now, dough will be sticky at beginning, which can be frustrating, but after slapping it down a few times, magic, no longer sticking.

This was so useful, I managed to save my dough. Thank you.

This is mesmerizing.

You make it look easy sir!

LOVE him!! e got me over my fear of bread making!!!

Great! it really works, thanks a lot Master

Thankyou may God bless you

I make wheat bread using this method. It works great. It is a bit time consuming but worth of all the effort.. The bread is wonderful. Thank you for sharing your knowlegde ang skills.

French kneading works effective on rich dough. Rich dough is very sticky and using traditional kneading will give you a hard time. Although you might think you aint making progress using french knead, in a couple of minutes that sticky dough will became more manegable to touch

ياشيخ روح الله يفتح عليك، انقذتني.

😱 Gotta try this! Thanks!

@Peppermint , I 've agee with all your words , you said very right.

thank you Richard Bertinet

Thank you - I continue to struggle working wet dough. I will try this.

Nice. French baker Richard Bertinet showed this tehnic in his vidéos years ago. We all learnfrom each other.

Thanks for making this video! Great to see how it comes together. Just wondering, how would you add other ingredients like dried fruit and seeds to the dough?

@katiepayton2860

6 жыл бұрын

I’d suggest slap and folding your dough, then when you put it in the bowl to ferment longer you can add your dried fruit and seeds-pinch them into the dough, then do slap and fold in the bowl (just grabbing one side and pulling it up to the other side), until well incorporated. Another suggestion; theperfectloaf.com is an excellent bread-making source by a man named Maurizio.

@danielcohn6884

3 жыл бұрын

A lamination is the best way to incorporate inclusions like fruits and nuts. See @fullproofbaking or @joyridecoffee here on KZread or on Instagram

My brain cells finally connected. I shall try bread making again. Thank you Sir!

Yes! That give me a idea!! Thanks you!

Noobie, this is what I needed to see, thanks!!

Beautiful!

Hi. Thank you for the video and the demonstration. I have a question therfore: This slap and fold can it be applied to all kind of flour , rye flour (saigle) for instance or only Wheat ( a Gluten question ). Thank you

this, ..is when my Bread making evolved..now, it's a passion.

Excellent tutorial! Rarely do you see the sticky part phase of the kneading process.

BEAUTIFUL

Thank you sir, just what i need

Excellent! Merci bcp.🙂

Would you use the same technique for pizza dough? looks awesome!

A massa muda completamente a sua estrutura.

Thank u for this!!!!.. I was about to give up on my dough.... (And hard work)

Bravo. Thank you

At exact temperature should we bake this in if we have a electric stove oven?? Thank you in advance.💗

Anger management class during lockdown and with a yummy reward at the end🕺🕺🕺

Very impressing super. I hope the bread is very tasty.

With some trepidation I gave the slap and fold a try. The dough was easy to work with after one or two turns and it looks good sitting in the bowl for the final rise. Then into the banneton and the fridge till tomorrow's bake. Wish me luck

How long do you have to slap and fold the sticky dough before you have dough that can be formed into loaves?

That was amazing...I always get frustrated and add flour to my bread...this is wonderful. But I wonder 🤔 does it make any difference to the final outcome by doing it this way or my way?

This is amazing. I really hope this works for me the next time I make dough, because mine was _impossible_ to work with just recently, I ended up adding so much flour that eventually it wouldn't even clump properly to itself. Haven't baked it yet but I have the feeling it's going to be very dry....oh well, live and learn I guess.

@cletaspratt9162

Жыл бұрын

I had the same problem last week. I need to just trust that the dough will come together like it shows here.

Damn it I needed this technique four loaves ago... Will be slapping dough next time! 🤣

Thank you for the video. Which hydration has the dough?

@Maranna95

5 жыл бұрын

70%, he says

Very nice

Would you use the same technique for wholemeal flour?

How does the slap part make better formation of the dough ?

Is there an average time this should take? I've been at it about an hour and it's still impossibly sticky. Dough is much better, but still sticking to everything.

mesmerizing

what stage is he doing this? is starter added yet? looked it was just autolyse

Richard Bertinet is a living legend. His kneading method is the BEST for wet doughs.

Thank u so much..

These are very simple but important steps while making bread

How does it come together if your work table is maple?

Vous êtes un grand artiste monsieur Richard, je rêve d’effectuer un stage chez vous pour apprendre faire du pain, j’adore ça, êtes-vous en France? Comment il faut se renseigner pour s’inscrire? Merci

What dough is being used and what is the hydration ratio ?

I have played that video to my kitchenaid mixer. Will let you know if it's made any chamges..

@zac216

3 жыл бұрын

any updates? is it worth it for me to show my mixer the video?

Hard working man 👨👏👍