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Alexandra
Joined: 26 Sep 2006
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Location: North Yorkshire
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 Posted: Sun Jul 20, 2008 10:32 am Post subject: |
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I need to get Crust and Dough out again, as all the bread I had made and frozen in slices has virtually all gone!  So must get around to making some more! 
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Alexandra
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indiebird
Joined: 20 Apr 2006
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Location: Piedmont Italy
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| Posted: Tue Jul 22, 2008 8:08 am Post subject: |
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Where did it go? You can't poosibly have eaten it all!!   
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Alexandra
Joined: 26 Sep 2006
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Location: North Yorkshire
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Alexandra
Joined: 26 Sep 2006
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Location: North Yorkshire
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Alexandra
Joined: 26 Sep 2006
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Location: North Yorkshire
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| Posted: Sat Oct 18, 2008 3:55 pm Post subject: |
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Richard Bertinet was featured yesterday on Rachel Allen's Bake! on UKTV Food. He was showing her how to make a viennoisserie dough which they made into doughnuts.
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littlejerseybean
Joined: 18 Apr 2007
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| Posted: Sat Oct 18, 2008 6:50 pm Post subject: |
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I nodded off 
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Alexandra
Joined: 26 Sep 2006
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Location: North Yorkshire
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| Posted: Sat Dec 06, 2008 4:29 pm Post subject: |
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I must get around to making some Stolen from Richard's book ... although I cannot remember of the top of my head which book! Last year it went down very well and I gave some to friends and cut some into pieces to freeze too.
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Jaynie
Joined: 02 Jun 2008
Posts: 451
Location: Tarbert, Argyll
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| Posted: Sat Dec 06, 2008 5:10 pm Post subject: |
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mmm.... I'm a big fan of stollen! Yum!
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indiebird
Joined: 20 Apr 2006
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Location: Piedmont Italy
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| Posted: Mon Dec 08, 2008 6:59 pm Post subject: |
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Both of his books are on my xmas list. Keep your fingers crossed for me please!!
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indiebird
Joined: 20 Apr 2006
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Location: Piedmont Italy
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| Posted: Mon Jan 05, 2009 6:26 pm Post subject: |
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finally got Dough for xmas from Mil (she's not all bad I spose ) anyway, I need to get to grips with his kneading technique as my dough seemed very sloppy and unmanagable when i had a go at his layered rolls recipe yesterday (i added more flour ) need to watch the dvd methinks!! but thanks Alex for a good recommendation.
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Alexandra
Joined: 26 Sep 2006
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Location: North Yorkshire
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| Posted: Tue Jan 06, 2009 12:01 pm Post subject: |
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Indie go and watch the DVD now!!!!! Do not, I repeat, do not add any more flour to his recipes ever again as you do not need it, the dough will come together I promise! I have been to Richard Bertinet's cookery school when it first opened 3 years ago to do his bread course and absolutely loved it. You must watch the DVD, as it will help you with his techniques which bear no resemblance to the way you get taught in schools and elsewhere and I now make the best bread I have ever made! I have also signed up for their newsletter, I have emailed you the last newsletter.
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indiebird
Joined: 20 Apr 2006
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Location: Piedmont Italy
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| Posted: Tue Jan 06, 2009 4:42 pm Post subject: |
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Ok, watched the DVD at 6am this morning.... made more white dough, did it his way like he shows on the DVD (loving his messy lived-in kitchen too!!- although he is a bit more french than I would have thought ) it did come together, and quick too and I trusted it and I made bagettes with it. I tried to bake the first two on a very hot upturned baking tray as he suggested but they just burned on the bottom as I am convinced that my oven heats unevenly. I therefore, greased a second cold baking tray, put the second two on here and baked these for 10 mins in the bottom of the oven and then 10 minutes in the top.... and they looked like proper bread!! Thanks for the newsletter too Alex. I think I am a convert!!
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Alexandra
Joined: 26 Sep 2006
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Location: North Yorkshire
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| Posted: Tue Jan 06, 2009 7:54 pm Post subject: |
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Very pleased to read of your bread success. I was so lucky when I went on his course, as the school had only been open about 6 weeks and there were only 4 people on these 2 one day courses (inc me) - I did both days and 2 of the other people were chefs and the other lady I think knew the Bertinet's. I think it is highly unlikely that you would ever get this small a number of students in one of his classes these days! The Bertinet Kitchen also has a few bakery items for sale on their website. I have a couple of their dough scrapers, which are a bit different to the ones you can buy in the shops. It is the thickness, shape and pliability that makes it different.
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Alexandra
Joined: 26 Sep 2006
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Location: North Yorkshire
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| Posted: Mon Feb 15, 2010 11:43 am Post subject: |
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The lovely Richard Bertinet has been at it again! He is bringing a new book out in April called 'Cook'. I must also get around to visiting The Bertinet Kitchen again and doing at least one of the courses on offer this year.
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indiebird
Joined: 20 Apr 2006
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Location: Piedmont Italy
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| Posted: Tue Mar 16, 2010 10:48 am Post subject: |
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ooooh Alex, I do love a good Bertinet bookxxx
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