Richard Bertinet's White Bread Masterclass | Waitrose & Partners

  • Published on Apr 29, 2013
  • Master baker Richard Bertinet offers a masterclass in making white bread, including how to make a beautiful leaf-shaped fougasse. Find the recipe here:
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Comments • 251

  • Danielle Wilson
    Danielle Wilson 14 days ago

    Love his sense of humor and skill!

  • Ann Shaw
    Ann Shaw 15 days ago

    Absolutely brilliant film. I could watch this guy all day and I'll never be afraid of my bread dough ever again.

  • M Khonger
    M Khonger 25 days ago

    What would be the measurements for whole wheat, or other types of flour? Any thoughts?

  • Leandra Van Nevel
    Leandra Van Nevel Month ago

    J'adore, merci pour expliquer ci bien.

  • N.
    N. Month ago

    Sıra dışı harika teknikler.
    Keşke dil seçeneği de olsaydı ...

  • Erion Maxhari
    Erion Maxhari Month ago

    How much time takes kneeding? It tool me 35 minutes and the dough was still sticky and not that soft.

  • SaxonBlau
    SaxonBlau 2 months ago

    Trying to hear him talk over crappy background muzak is a drag.

  • Matthew Gillespie
    Matthew Gillespie 4 months ago

    I enjoyed watching this. This man is excellent,

  • E Neal
    E Neal 5 months ago

    This chef is awesome but his way of making this bread is way to involved for me. I'll leave it to the experts.

  • neelam jhaveri
    neelam jhaveri 6 months ago

    Wow Richard 👍😍😍👌👌👌💖💖💖💖😘😘😘😘😘😘😀 love watching you n want the fresh hot bread right now

  • King Loz
    King Loz 6 months ago

    he didnt cut into it but okay

  • Dan Boyle
    Dan Boyle 6 months ago

    What temperature water should be used in this? Slightly warm or cold?

  • Terryann Corapi
    Terryann Corapi 6 months ago

    Take the dough for a walk 😁😁

  • Estrella Alizondo
    Estrella Alizondo 7 months ago

    Hola que las tima que no 👎 pongas las cantidades no se bale perdemos tiempo mirando

  • Kamis Burhan
    Kamis Burhan 7 months ago

    Buat Roti Pun Pakai Cincin. Bukalah CINCIN tu Dulu.

  • Phyllis Gordon
    Phyllis Gordon 8 months ago


  • Phyllis Gordon
    Phyllis Gordon 8 months ago

    Did you use room temperature water?

  • Randi Behrends
    Randi Behrends 8 months ago

    Thanks. :)

  • Andrea Salgado
    Andrea Salgado 8 months ago

    I LOVE this! 👏

  • Aniket Sharma
    Aniket Sharma 8 months ago

    5:30 when u rub someone's ass

  • Mika Hina
    Mika Hina 8 months ago

    Can i use a sourdough started instead of manufactured yeast like that? and how much in that case

  • Ninad Mundhe
    Ninad Mundhe 8 months ago

    This is so relaxing 😢

  • Hugo Trujillo
    Hugo Trujillo 8 months ago

    The master

  • Beefy B
    Beefy B 8 months ago

    How much fresh yeast would that be?

  • Philippe Tusler
    Philippe Tusler 8 months ago

    OK, the Kitchenaid goes back into the corner....... i've got to try the "Meh" method of slap-and-fold!

  • Edwin De la Cruz
    Edwin De la Cruz 8 months ago

    Moreeeeee of thiiiis

  • tonkaslim
    tonkaslim 9 months ago +4

    I tried this... it was a very frustrating experience. The dough seemed to get stickier as I went, and after 5 minutes or so there was almost as much dough on my hands as on the board. Obviously, it's not as easy as it looks, but I'll try it again when my blood pressure stabilizes.

    • Irene Xx
      Irene Xx 8 months ago

      @mustafa198289 strong flour has a high % of proteine ... I bought once in a turkish shop Turkey Red Whole Wheat Flour I think it was called which had a very high proteine .. this was an organic flour made from an ancient variety of wheat and I had the best and delicious bread made from it. I hope this helps

    • tonkaslim
      tonkaslim 8 months ago

      @mustafa198289 In the U.S. it's just called bread flour. It has higher protein content, as you note, and forms stronger gluten.

    • mustafa198289
      mustafa198289 8 months ago

      Irene Xx You’re right. It did catch my attention. The thing is, I’m living in Istanbul, Turkey. I’m having a hard time finding a translation of strong flour and what would be an equivalent here. I obviously used regular all purpose flour, which made the whole thing messy for me. Should I assume this one has a higher protein content? I’ll check it out on the website and see the details.

    • Irene Xx
      Irene Xx 8 months ago +1

      @mustafa198289 if you watch the video you'll see he uses strong flour ... the difference between strong flour and all purpose is that the strong one absorbs more water

    • tonkaslim
      tonkaslim 8 months ago

      mustafa198289 This low hydration technique works (so far) for any recipe. I'm getting good results with rye bread, baguettes and bagels with 60% hydration:

  • Terryann Corapi
    Terryann Corapi 9 months ago +3

    Wow. Mr. Bertinet you sir are amazing. Thank you for being so kind as to share your wonderful talent, I have so far purchased all your books and have learned so much. May good fortune forever be yours 💋🌈💕

  • John Martinez
    John Martinez 9 months ago

    Great video, easy recipe love the sound of the crunch,looks good

  • nomi34
    nomi34 9 months ago

    Why not cut the bread with a large knife and you hear the crust

  • Patrick Mcgowan
    Patrick Mcgowan 9 months ago

    Very good but is the water warm...?

  • Puja Das
    Puja Das 9 months ago


  • Evin Petekkaya
    Evin Petekkaya 9 months ago

    you are maestro şef :))

  • Fat AngMo
    Fat AngMo 9 months ago

    buddy, thanks for sharing - epic

  • Sudhakaran
    Sudhakaran 9 months ago +4

    Show the dough who is boss 😂😂

  • scuba man
    scuba man 9 months ago

    Art. I love it

  • Adelynn Lim
    Adelynn Lim 9 months ago +1

    Halved the recipe to make one big loaf and it turned out amazing! Every other recipe has failed me except this one and I even got to pick up a cool kneading skill, so kudos to you, Mr Bertinet!

  • Surowy Szef
    Surowy Szef 9 months ago


  • Evan Anderson
    Evan Anderson 9 months ago

    Baguette traditionale please Waitrose

  • Complex Carbivorous
    Complex Carbivorous 9 months ago

    So many methods of making bread... I've watched videos of no knead breads with good results, but when I try it out, it doesn't come out well. As a beginner, my bread making is random, sometimes it works, sometimes it bricks :o/
    If I don't get the amount of water right at the beginning and the dough starts sticky, it ends up bad, with too much kneading in a K. mixer, trying to get it right and non-sticky. I luv how he used just enough flour for kneading, without waste.

  • Tony Z
    Tony Z 10 months ago

    烤箱不用洗!有錢人 !是印抄票的設備!不是保險箱

  • Alex Den
    Alex Den 10 months ago


  • G Hol
    G Hol 10 months ago

    So good

  • Andrew G
    Andrew G 10 months ago

    0:58 veryyy slowlyyyyy

  • Silvia Santillan-Baranek
    Silvia Santillan-Baranek 11 months ago

    Clive Meadows ... I'm sorry but I don't agree with you. I dislike this man's way of handling the dough... too sticky for my liking. I do it much dryer and it turns out just as good. And also since I'm American, we don't weight our ingredients ... we measure by cups and teaspoons so he's lost me on the measuring too. Great if you live in other countries, not in AMerica.

  • outsiderdf
    outsiderdf 11 months ago

    Should've cut into the loaf, that's the real test ;).

  • Ma Carmen Roca Fandos

    Por favor traducirlo al castellano 🙏

  • 啧啧香米饭
    啧啧香米饭 Year ago

    2:17 Cool!!😄😄😄

  • Marc-André Yelle


  • Dynamic Prepper
    Dynamic Prepper Year ago

    Not a fan of this recipe... Like other comments I think its a bit too much water, it just never comes together. I like to work wet dough, and I am very versed at it. But this is just too wet, I got it kinda in the ballpark after working it for about 20 mins and then dusting with flour but still it never came completely together. I also think the salt to yeast ratio is off... too much salt and not enough yeast. I'd tone down the salt by 1/3 and increase the yeast by 1/3... in other words not this recipe. 7-10 minutes of bench work is all a dough should need, if your slamming a gooey mess after 20 minutes... shit is off. The second rise underperformed... and I know it was not underproofed because there was no oven rise. And the bread is TOO SALTY!

  • Mateus Ramalho
    Mateus Ramalho Year ago +1

    my dough will just keep sticking forever, dont know what to do since Im using the same measurements from the book

  • Clive Burnell
    Clive Burnell Year ago

    Don't doubt this guy is a professional but 1 teaspoon of yeast to a kilo of flower just didn't work for me.

  • Gary Daniels
    Gary Daniels Year ago +1

    This bread looks so good, and very likely one of the best master bakers to learn from. The patisserie in his book is devine.

  • Chris Jones
    Chris Jones Year ago

    You chickened out of how to show us real fresh yeast method

  • Sam Griffiths
    Sam Griffiths Year ago

    Whenever I try and bake 865g of this dough in a loaf tin, the shaped dough tends to not bloom as it proves. Any advice for me?

  • Bernadette Hynes - Cafferkey

    Wish my loaves would look like that 🍞

  • cf
    cf Year ago

    It is hard for me to understand him.

  • outsiderdf
    outsiderdf Year ago

    This is great if you want to eat all that bread in one day. After that, it gets all dry and stiff. Use MILK instead of water and a touch of oil.

  • Karen Devaney
    Karen Devaney Year ago +1

    Help! No matter how long I lifted and slapped the dough down, it didn't get any less sticky. What did I do wrong? I measured the water carefully ...

    • mustafa198289
      mustafa198289 8 months ago

      Karen Devaney same here... the more I worked the dough, the worst it got

  • Alexandria Miller

    Thanks for the tutorial.