French Baguettes | Richard Bertinet | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Baguettes by the master of everything dough @richardbertinet. A French boulangerie classic cooked in Dome.
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I love all your tips for baking French baguettes. Thank you!
french misery
Richard Bertinet’s baguettes are absolute perfection! The crust, the crumb, the technique—everything is masterful. Baking these in the Gozney Dome must take them to the next level. Can’t wait to try this combo! 🥖🔥
Thank you sir. I will try it ❤❤
Wow, this has been an adventure. I don't have a Gozney – yet – But I've been trying to perfect baguette for a while. My dough overran the bowl in the fridge, was stickier than Mr Bertinet's, and so far the first in the oven are heading toward 40 mintues and still pale. I am baking on a ceramic stone at 465, but well…
Lord have mercy!!! I have never experienced such mouth watering while watching a bread video!!! They look so delicious.
Master shaping! 🙏
Delicious crunchy baguette.
Thank you for passing us your knowledge. 😊
Keep going ❤
First time making this! Ran out of regular four so I had to add whole meal flour! Fingers crossed!
He is doing a masterpiece by his hands. The funny thing is that, if you don’t know you might believe it’s super easy but in reality it’s really hard
I didn't see the or in the bracket, my mathematical programming brain just couldn't register (or… in the recipe, also that jumper suggests room temp 10°c. I'll cook my brickuettes in a few hours, 😂
Why is he using 10g of fresh yeast and there's 10g of dry instant yeast in the recipe that he gives. There's a big difference between those.
❤❤❤🎉
لماذا لا توجد ترجمة عربية I wish there was an Arabic translation
Hi question from a complete novice, you don't do a 'pre-shape' in this recipe, is there a reason?
Watching some other videos, from John Kirkwood and NYT Cooking, even when they proof over night, they still do it. I'm just curios if there is something I'm not seeing that is different here, or if you just don't think it's necessary.
I still don’t get why Italians diss on French food. But oh kay.
Perfect camera angle, can see what your hands are doing, I’ve been trying to make baguettes since my trip to Paris, everyone has a way but they all seem to miss something, Je ne sais quoi
That crunch. 🥰
Great camerawork!
There are a lot of little things to learn and you get better after you’ve practised. I’ve tried a few baguette recipes and I find this one is one of the easier ones and I’ve had the best results with it.
Don't forget the WINE ^^
LO MEJOR DEL VIDEO ES EL FINAL CUANDO HACE CRUNCH LA BAGGETE
QUERES SER MI ABUELO BAGGETE
Unusual flavor combination, but so tasty!
I don’t have fresh yeast how much dry yeast would I have to use instead please
8:27 Is this an special attachment or you just can pour water into the oven?
How long does it need to sit at room temperature after it’s been taken out of the fridge? Thank you
Where did the recipe the link provided doesn't show the recipe
What's with the one eye symbolism on your thumbnail?
Pizzagate
Matthew 4:4 Jesus answered , “ It is written : ‘ Man shall not live on bread alone, but on every word that comes form the mouth of GOD. “🙏🏼❤️🕊Repent, believe in the Gospel, Be Born Again
I guess I have to grab my husband’s razor from the bathroom.
10:41 This is torture to look at . XD also with classic music
I think the French baguette is the pentacle of breads and i still don't think i had the real deal yet.
Brilliant video. Now to buy a Gozney.
too bad we don't cleary see the alveoles. from what I could see, they seem a bit small. I will try it tomorrow though…
What was the point of this video? Was it an advertisement?
I need that board he works on. Anyone have an idea on what kind of wood that is?
I bake bread weekly, this was a breeze for me. Thank you.
exquisite.
That’s amazing, I will try it😍
Oh that's how I was made
Making my stomach growl
Don't be a fool. Let it cool.
How long does one need to bake for par baked bread? and what would be the procedure for getting them done again? Defrost fully and then bake again?
I can taste it from here! 🙂
Is the water warm water or just room temp water?
These were the best baguettes I've made, thank you for sharing the methods good sir.
Bravo 🥇