French Baguettes | Richard Bertinet | Gozney Dome

hi chef :)
just one question, do you and how to cover dough while resting at room temp, and how about while in the fridge?
thx for the recipe :)
I am trying it for the first time (I will cover both with a kitchen towel)

When i saw you're video picture of the bread it reminded me the bread i used to eat in Somalia have be may years without tasting it thank for teaching me how it is made ❤ hopefully it will taste like i remember

Flour makes all the difference!

This guy is the real deal.

I see you belong to the "cover one eye" club - ugh

PRO-Fessional baker ....... Wow. Tried this, and it was very very good. No need to spend 2 euros (upscape french bakery) on baguettes

Merci beaucoup.

BAM!!!💥! And just like that…a masterpiece was created RIGHT before our eyes!!! Wow!!! And that sandwich…😮…fabulous! Now wait, are you British??? If so, you have France seeping through your pores! 🇫🇷Voila! Bisou Bisou!😘😘

A military grade technics. Passion, Precision, concise. So relaxing and reassuring ❤ many thanks!

Such an excellent teacher, very pedagogue. With humility and simplicity, he teaches every detail. Thank you! This video and its content is a pure work of art!

He explains shaping so well

I would like my baguette a little more charred

His face lit up as he was taking the bread out the oven. Such joy in the results.

Qualche volta ,puoi fare un video ,almeno per un tipo di pane ,tra i 400 tipi di più di pane italiano....grazie

can we use levain to replace fresh yeast ?

The all seeing eye of houras thumbnail Ha even the food guys are soul sellers

I LOVE THIS GUY AND THE BREAD HE'S MADE. THIS WOULD BE GREAT WITH OLIVE OIL AND GARLIC ( FOR DIPPING ).. "CHECK MATE" !!😜

French name
British flour
The “woah-tah” threw me

Merci

It’s a good thing I just had a sandwich with those same components. I would be more upset by you eating that in front of me without a means to offer me a bite. (Different homemade bread though.)
My bread didn’t crunch like that. I need me some crunch now.

Watching you work has been extremely helpful

Toss a little bit of mustard on those sandwiches and I'm game.

Genius!!!!

M I the only one who doesn't understand what he is saying?

good lord, learn how to shape bread before posting videos. what is up with those points on the ends? very poor.

best

I still believe that it requires a special kind of flour

Not sure I enjoyed the recipe or just become hypnotised by how he talks

Vraiment bravo, vous êtes un artiste, merci pour la démo je vais essayer

Very amazing bread

Classy tutorial among those bakery channels

This guy needs his own channel.

Great presentation! Well Done!👌

A good idea will be to add the temperatur of the water..
Cheers from a danish baker..😊🌾

Could you freeze the dough after it prooving in the fridge? I do this with pizza dough and it always turns out good!

Lord help me find a woman who looks at me the way that man looks at baguettes.

I've made following his tips and recipe ...i got excellent result...thanks a lot

Hard as stones

That is some wobbling crap mixer

Great video, but you don't mention, how long baguette dough stays in the oven before you take it out and prepare to freeze them. Would you please tell me the time? Thank you

Cuban Bread is better....

Very interesting about the mixing time being reduced by adding salt later. We will try it.

what an awesome guy
i dont know him, but he seems like such a nice,calm and passionate character
and hes baguettes really looked very good

Why not let it rest at room temperature overnight? Honest question: I don’t understand anything about bakery 😅

THIS... is a Gift. Thank you.

Love it❤

I have never had such a primal urge to click a video. And I am defiantly not disappointed

What is the point of those sharp points of the breads? They must be hard and unpractical to est.

Is he using Lukewarm water or from tap?

Authentic Chef w/ excellent wit & humor