My first go at fougasse, which look fab but are actually very simple. I followed Richard Bertinet’s recipe from Dough for these ones. It just involves making his basic white dough then shaping it.
His basic white dough is 10g fresh yeast rubbed into 500g strong white flour, then 10g salt mixed in, and 350g water [...]
Entries Tagged as 'richard bertinet'
Fougasse
June 14th, 2010 · 1 Comment · Baking
Ciabatta
February 15th, 2010 · 2 Comments · Baking
This is my first stab at ciabatta, using the recipe in Richard Bertinet’s Dough.
Despite being somewhat misshapen, they turned out very tasty. But it was touch-and-go for a while there.
Bertinet’s technique here involves making a “ferment” a day earlier – basically some dough that sits around giving the yeast a chance to do its thing. [...]
Tags:cibatta·dough·richard bertinet
Bertinet baguettes
February 13th, 2010 · No Comments · Baking
This is my first attempt at baguettes, using the recipe in Richard Bertinet’s Dough. (Bertinet is a Breton, who trained in Paris, worked at some award-winning pubs in Britain, and now runs the Bertinet Kitchen, in Bath.)
M Bertinet starts by dismissing British techniques for handling dough – we make it too dry, we abuse it [...]
Tags:baguette·epi·richard bertinet