Richard Bertinet’s White Bread

This is the best white bread I’ve eaten in ages. You can either mix it by hand using the “French way” of ‘kneading’ which uses the stretch and fold technique or throw ingredients into your stand mixer and let it do the kneading for you. I have made this bread ten times, by hand. The first time I tried it, my countertop was a sticky gluey mess, with sticky dough flying in every direction. I was however, determined to learn so I made it again and again until I learnt how to do it. I can now slap and stretch the dough in five minutes flat. The bread is soft and airy on the inside and nicely chewy on the crust. Everybody in my house eats it. The other day we ate two loaves in one day. I wish you all the best if you decide to try this technique and recipe. I highly recommend it.

with the rounded end of the scraper turn the rested dough onto a lightly floured countertop. Divide the dough into two equal portions and mould each into a loaf shape (watch the video).

Place the shaped loaves into the prepared loaf pans, cover with a lint free dish towel or cling film or plastic bag and set aside in a draft free place for 45-60 minutes or until doubled in size. (I am still learning how to shape the loaves, professionally-not yet there!)

Sprinkle and rub a little flour over the top of each risen bread

Place the bread into the oven and using the spray bottle, give the loaves three big square of water, then bake at 475ºF (250ºC) for ten minutes. Reduce the temperature to 425ºF (220ºC) and continue baking for another 20 minutes or until golden and cooked through. Remove the loaves from the oven and transfer on a cooling rack to cool at least 30 minutes before cutting.

Please watch Richard Bertinet’s video before making the bread

Richard Bertinet's White Bread

Original Recipe: Dough: simple contemporay Bread by Richard Bertinet

Preparation time: 20 minutes; Resting time: 2 hours; Baking time: 30 minutes; Makes: two 8 x 4 inch (20 x 10cm) or 2 x 450g (1Ib) loaves

Ingredients for Richard Bertinet’s White Dough

  • 10g fresh yeast or 1½ teaspoons instant yeast or 1 envelope active dry yeast
  • 625g (22oz, 5 cups) white bread flour
  • 1-2 teaspoons salt (I use 1½ teaspoons)
  • 1 teaspoon sugar (optional when using instant yeast)
  • 435g lukewarm water (1¾ cup + 1 tablespoon)
  • You will also need a spray bottle filled with cold water

Instructions

  1. Preheat the oven to 475ºF (250ºC) ten minutes before using. Grease two 8 x 4 inch (20 x 10cm) loaf pans and set aside.
  2. Make Richard Bertinet’s white dough, by hand (steps 2 and 3) or in a mixer (step 4) and let the dough rest for 1 hour (step 5).
  3. Moulding and resting the risen dough: with the rounded end of the scraper turn the rested dough onto a lightly floured countertop. Divide the dough into two equal portions and mould each into a loaf shape (watch the video). Place the shaped loaves into the prepared loaf pans, cover with a lint free dish towel or cling film or plastic bag and set aside in a draft free place for 45-60 minutes or until doubled in size.
  4. Baking the bread: Sprinkle and rub a little flour over the top of each risen bread. Place the bread in the oven and using the spray bottle, give the loaves three big squirts of water, then bake at 475ºF (250ºC) for ten minutes. Reduce the temperature to 425ºF (220ºC) and continue baking for another 20 minutes or until golden and cooked through. Remove the loaves from the oven and transfer on a cooling rack to cool at least 30 minutes before cutting.

Points to Note

  1. It’s highly recommended that you use fresh yeast. I have never used fresh yeast because I’m still figuring out where to buy it. I used Fleischmann’s instant yeast.
  2. To freeze the bread: partially bake the bread (10 minutes at 475ºF (250ºC)  and ten minutes at 425ºF (220ºC) then cool it completely. Wrap with parchment and seal in a plastic food bag.
  3. To bake partially baked frozen bread: put the bread in a cold oven and set to 400ºF (200ºC) and bake for 12-15 minutes or until the oven reaches 400ºF (200ºC). If baking in an oven preheated to 400ºF, then bake 8-10 minutes.
  4. Last Updated: April 18, 2018

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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