17 July 2011
I haven't got his book, nor have I been to his cookery school, and have only seen Richard Bertinet on the BBC.
However, I would like to perfect (his) Richard Bertinet's dough mixing technique.
I've tried it a couple of times, half heartedly, and have succeeded in working the dough clumsily well.
If you are having trouble keeping your dough firm and shapely, this way of bringing the bread ingredients together will solve that for you.
So yesterday, I worked the sourdough in the RB fashion once again. Not for too long, I slapped and pulled for about 2 minutes, while he recommends about 10mins, until the dough tightened up just enough for me.
Left to rise for 2 hours, I shaped the dough form into 2 tin loaves.
Rested for a further 2hrs 30. Then baked at 220 for 40 minutes.
One thing that I do like is, the easily identifiable traces of your work in the crumb.
You can clearly see the bakers' turn I've used.
The "Zeb Bakes" slice, a photograph for display purposes only
And garnished with prawns, lemon, mayonnaise and dill.
150g rye flour & 450g white strong flour
Further information on Richard Bertinet can be found at his website: http://www.thebertinetkitchen.com/