
Richard Bertinet
'Bread genius' and teacher to some of the world's top chefs, Richard Bertinet reveals the secrets of baking in this easy-to-follow, 26-lesson course. With over 30 years' experience, a batch of awards and an effortless, approachable style, Richard will soon have you baking with total confidence and spectacular results.
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What you'll learn
Join legendary baker, Richard Bertinet, as he takes you through his bread making philosophy in 26 lessons. Start with getting the dough right before moving from a simple tin loaf up to the mighty sourdough and beyond. With his informal, no-nonsense style Richard will soon have you baking with confidence - and spectacularly delicious results.
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Meet your Maestro
Richard first fell in love with baking as a 14-year-old apprentice in his native Brittany. He moved to England in the late ‘80s, where he has taught his unique and incredible style of baking to some of the greatest chefs in the world. In the early 2000s, Richard founded the Bertinet Kitchen Cookery School and his first book Dough was published to great acclaim, winning awards such as the IACP cookery book of the year, the James Beard Award for Baking and Dessert, and the Julia Child Award for Best First Book. For the first time, Richard is teaching his lifetime of experience and his unique bread-making secrets to you, here on BBC Maestro.
Lesson Plan
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2 mins
Discover Richard’s philosophy of breadmaking: it’s all about starting with the right foundations.
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21 mins
To make good bread you need good dough. Learn the tricks and techniques to make the perfect batch with Richard’s simple step-by-step guide.
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19 mins
Learn how to turn your dough into a simple Tin Loaf and beautifully crusty Leopard Bread.
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30 mins
Discover the magic of fermentation and learn how to work dough in a mixer, before making your very own artisanal baguette.
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22 mins
Learn to make this Italian classic with a French Maestro. Perfect your pizza dough, prepare your toppings and let the oven work its magic
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10 mins
Discover Richard’s simple twist on the iconic tartiflette, in this mouth-watering ode to molten cheese.
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25 mins
Follow Richard’s simple steps to make a fermented dough to bake both a light and airy ciabatta and a crunchy fougasse.
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15 mins
Learn how to make the perfect oily dough and then follow Richard’s trusted technique for fantastic focaccia.
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16 mins
Learn to work with a new ingredient as Richard guides you through the essentials of rye flour, turning a sticky dough into delicious bread.
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20 mins
Discover how to make brilliant bagels that any deli would be proud of by following our Maestro’s trusted method for this family favourite.
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18 mins
Learn how to make your own brilliantly shiny burger buns from scratch. Your BBQ will never be the same again.
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28 mins
Turn a rich dough into legendary bread, following Richard’s method. When a Maestro is guiding you, there’s nothing to fear - patience (and butter) is the key.
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21 mins
Add this impressive looking bread to your baking repertoire by learning how to plait a sweet dough. Even Richard says it’s easier than it sounds!
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13 mins
Move beyond banana bread. Follow Richard as he shows you how to make a sweet velvety dough before transforming it into eye-catching buns that taste as good as they look.
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8 mins
Richard gives the humble flatbread an exciting twist by working with both green pea and chickpea flour. Follow his simple guide for making the batter, incorporating herbs and oil, right through to pan frying.
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6 mins
Discover how easy it is to make this Southern staple with a gluten-free recipe.
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6 mins
With a vegan and gluten free recipe that everyone will love, you’ll see this versatile loaf couldn’t be simpler. And once you’ve mastered it, it’s easy to change up the flavours too.
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20 mins
There is nothing to fear from Sourdough! Richard breaks down the process into simple stages starting with the ferment.
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25 mins
Now you’ve mastered the ferment, it’s time to make the sourdough with this step by step guide. Richard says the hardest thing is waiting for it to be cool enough to eat!
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3 mins
In this simple lesson, Richard shows you how to refresh your ferment so you can use it again and again.
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8 mins
You’ve baked the sourdough but what else can you do with the ferment? Richard reveals all his tips and tricks to keep it going.
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5 mins
Make sure none of your ferment is wasted with this simple recipe for beautifully crisp crackers.
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33 mins
Discover how to bake this Christmas classic with the exact recipe Richard teaches to his students. Learn to make a rich dough, add fruit and fold it to produce your own piece of culinary magic.
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18 mins
Discover Richard’s simple twist on the festive British classic, as he teaches you his techniques to create delicate and tasteful mince pies that will be remembered long after the holidays are over.
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1 min
It’s not goodbye but au revoir from Richard as he recaps his baking philosophy.
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11 mins
Learn how to make traditional buckwheat blinis from scratch as Richard takes you step by step through the process. Small and delicious, it’s hard to not eat them all before serving.
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Cook fresh pizza at home with baking expert, Richard Bertinet