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Bread Making

Richard Bertinet

Bread Making

Bake showstopping loaves with the world-renowned 'bread genius' and bestselling author.

This course includes:

26 lessons

6 hours

22 recipes

What you'll learn

Join Richard as he shares his techniques to perfect the dough and bake with complete confidence.

  • Get to grips with bread making fundamentals
  • Learn the art of the dough
  • Discover the best tools and ingredients
  • Perfect the magic of fermentation
  • Bake everything from bagels to brioche
  • Master the mighty sourdough

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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 (26)

  1. 01

    Bread Making Introduction

    02:02

  2. 02

    The dough

    21:32

  3. 03

    Tin loaf & leopard bread

    18:36

  4. 04

    Baguette

    29:35

  5. 05

    Pizza

    21:55

  6. 06

    Tartiflette pizza

    09:44

  7. 07

    Ciabatta & fougasse

    24:54

  8. 08

    Focaccia

    14:57

  9. 09

    Rye bread

    16:15

  10. 10

    Bagels

    19:58

  11. 11

    Burger buns

    18:32

  12. 12

    Brioche

    28:16

  13. 13

    Challa

    20:56

  14. 14

    Babka buns

    12:46

  15. 15

    Green pea & chickpea flatbreads

    08:12

  16. 16

    Cornbread

    06:20

  17. 17

    Seeded loaf

    05:33

  18. 18

    Sourdough: making the ferment

    19:38

  19. 19

    Sourdough: making the bread

    24:57

  20. 20

    Sourdough: keeping your ferment going

    03:30

  21. 21

    Sourdough: freezing or drying the ferment

    07:45

  22. 22

    Sourdough crackers

    04:54

  23. 23

    Stollen

    32:54

  24. 24

    Mince pies

    18:40

  25. 25

    Bonus lesson: buckwheat blinis

    11:10

  26. 26

    Au revoir

    00:55

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Cook fresh pizza at home with baking expert, Richard Bertinet

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Price

$89

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$120

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1

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35+

(incl. Richard Bertinet)

Across 7 categories

Length of access

Lifetime

1 year

Access to new releases

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