found your videos recently. Picked up three of your books. So far everything I've tried has come out exactly as you described or showed. Wonderful After 50 years of trying off and on and making "bricks" it is so nice to do things your way and succeed !!! Thank you so much for sharing your knowledge. Wish I'd come over the pond and taken some classes in person.
How relaxing to watch and he makes it look way too easy. But I will try this for sure as I have some nice fresh tomatoes in my greenhouse and fresh garlic. I have to do iiiit!
You've already helped me with my sourdough bread, ,with the twist and slap, Thanks. Is the Wilfa ProBaker worth buying. I am using a Kenwood but like the look of the Wilfa. Only 700w? ca suffit?
Many thanks for a wonderful and informative vlog. Please could you kindly advise (a Gwenn-ha-du question) do you have an occasional baking school in Brittany? If so please could you kindly send me details. My wife and I have strong Bretton ties ( mainly Callac, Guingamp, Combourg - plus, regions) and are often in Brittany. Many many thanks.
Wow ! This is Pro ! Only thing I don't agree with, is removing, or making it a habit to remove the inside of the garlic. Hopefully he is not throwing them out. Instead ferment the whole garlic and use it. Gives alot more flavour.🧄
This is real cooking. Few ingredients. Simple preparation. Maximum flavour. Love this dude.
For him to remove the germ of the garlic was beautiful. The care of both ingredients & craft.
Truly heartfelt. ❤
There's no going back once you've had a Richard Bertinet lesson..!!! Awesome..!!! Thank you...
Yep. No joke, he’s honestly amazing.
😂
it is a pleasure to watch Richard in the kitchen...
Honestly, this kind of content has driven me more to buy a Gozney, thanks!
One of the most underrated youtube channels out there. I loved this video.
Thank you Richard for such a brilliant recipe !
This man is a beast! Damn, professional at peak! Amazing! Tks Gozney
found your videos recently. Picked up three of your books. So far everything I've tried has come out exactly as you described or showed. Wonderful After 50 years of trying off and on and making "bricks" it is so nice to do things your way and succeed !!! Thank you so much for sharing your knowledge. Wish I'd come over the pond and taken some classes in person.
richard b. is the GOAT
WOOOWW ..... so much pleasure, just from watching....
OMG they look like baked heaven!
I love watching Richard!!
I love this man. The only One so in love with baking and cooking, you can feel hits passione for what he does. Thank you🌹
Oh my word, everytime, amazing. Jealous of the smells the Gozney team must get in the studio
I love trying his recipes!!
Richard, you are a World Treasure! What a beautiful way to dress up a plate of chicken alfredo or your favorite pasta dish. Magnifique! Bon Appétit.
Once my kitchen reno is over this is on the list. They look incredible
Esta receta está wow!
No tengo gozney oven pero si uno similar.
This looked AMAZING.... I want this.
🤎..great end delicious result...
Man I love that board
AMAZING MEN !
MERCI BEAUCOUP !
This is going on my must list for my Arc XL lol.
This is just next level, wow.
Richard, Wow! Thx...
Mesmerising!
How relaxing to watch and he makes it look way too easy. But I will try this for sure as I have some nice fresh tomatoes in my greenhouse and fresh garlic. I have to do iiiit!
Apart handling this type of dough, it is fairly easy. Well and you need something that can do really high temps for baking.
Amazing recipe!
Oh wow, I wish I could bake like that, c'est tellement appétissant! Merci pour le partage, I could watch you cook all day!😊
אוהב את המתוכנים שלך!!! הכי טובים ברשת
OMG It's AMAZING !!! Can't wait to try this recipe !
Thank you sir. Excellent instructions paired with enthusiasm helps make us better home cooks.
❤❤❤! I’ll be making these with sourdough levain! Yum!!
Amazing
As always, beautiful bru!
Now that is food you want to eat!
So nice, so beautiful, thank you for this great video….❤😊
You've already helped me with my sourdough bread, ,with the twist and slap, Thanks. Is the Wilfa ProBaker worth buying. I am using a Kenwood but like the look of the Wilfa. Only 700w? ca suffit?
BEST CHEF! Link for extra vergine olive oil
Shared and subsided ,thank you
He's the Goat
This man is the sole reason that I’m wanting to try and talk my wife into getting a Dome
So the question as always regardless of the work needed is it doable by hand?
What stand mixer do you use???
Good Lord. Heaven on Earth!
This is the stuff I workout for
What type of tins are being used? I can’t find anything oven safe up to 300
Many thanks for a wonderful and informative vlog.
Please could you kindly advise (a Gwenn-ha-du question) do you have an occasional baking school in Brittany?
If so please could you kindly send me details.
My wife and I have strong Bretton ties ( mainly Callac, Guingamp, Combourg - plus, regions) and are often in Brittany.
Many many thanks.
What kind of dough mixer are you using Richard?
This is the Wilfa Probaker. Designed by the Norwegian culinary National team.
What is the brand of that mixer... Someone tell me please!!!
What would be temp in a classic kitchen owen?
Go for max 300 Celsius if possible. 20-25 Min. If it is black its burned.....
Anybody know where you can buy the little tins ?
Found them in Dunelm 👍
I started dribbling 😂🍷
What mixer are you using please
Wilfa Probaker i think it is called (have the same at home).
what exactly is "strong" flour?
Flour with high protein content
I want to be like Richard Bertinet
😍😍😍😍‼️
Amazing, but that amount of garlic would kill me :)
A beautiful man!
he's clearly a world class expert, but that dough seems overproofed, clearly deflates when he touches it to flatten it
1
Wow ! This is Pro ! Only thing I don't agree with, is removing, or making it a habit to remove the inside of the garlic. Hopefully he is not throwing them out. Instead ferment the whole garlic and use it. Gives alot more flavour.🧄