BBC Maestro

Richard Bertinet - Bread Making

'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.

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.

Where to Watch Richard Bertinet - Bread Making

26 Episodes

  • INTRODUCTION
    E1
    INTRODUCTIONDiscover Richard’s philosophy of breadmaking: it’s all about starting with the right foundations.
  • THE DOUGH
    E2
    THE DOUGHTo 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.
  • TIN LOAF & LEOPARD BREAD
    E3
    TIN LOAF & LEOPARD BREADLearn how to turn your dough into a simple Tin Loaf and beautifully crusty Leopard Bread.
  • BAGUETTE
    E4
    BAGUETTEDiscover the magic of fermentation and learn how to work dough in a mixer, before making your very own artisanal baguette.
  • PIZZA
    E5
    PIZZALearn to make this Italian classic with a French Maestro. Perfect your pizza dough, prepare your toppings and let the oven work its magic
  • TARTIFLETTE PIZZA
    E6
    TARTIFLETTE PIZZADiscover Richard’s simple twist on the iconic tartiflette, in this mouth-watering ode to molten cheese.
  • CIABATTA & FOUGASSE
    E7
    CIABATTA & FOUGASSEFollow Richard’s simple steps to make a fermented dough to bake both a light and airy ciabatta and a crunchy fougasse.
  • FOCACCIA
    E8
    FOCACCIALearn how to make the perfect oily dough and then follow Richard’s trusted technique for fantastic focaccia.
  • RYE BREAD
    E9
    RYE BREADLearn to work with a new ingredient as Richard guides you through the essentials of rye flour, turning a sticky dough into delicious bread.
  • BAGELS
    E10
    BAGELSDiscover how to make brilliant bagels that any deli would be proud of by following our Maestro’s trusted method for this family favourite.
  • BURGER BUNS
    E11
    BURGER BUNSLearn how to make your own brilliantly shiny burger buns from scratch. Your BBQ will never be the same again.
  • BRIOCHE
    E12
    BRIOCHETurn 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.
  • CHALLA
    E13
    CHALLAAdd 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!
  • BABKA BUNS
    E14
    BABKA BUNSMove 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.
  • GREEN PEA & CHICKPEA FLATBREADS
    E15
    GREEN PEA & CHICKPEA FLATBREADSRichard 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.
  • CORNBREAD
    E16
    CORNBREADDiscover how easy it is to make this Southern staple with a gluten-free recipe.
  • SEEDED LOAF
    E17
    SEEDED LOAFWith 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.
  • SOURDOUGH: MAKING THE FERMENT
    E18
    SOURDOUGH: MAKING THE FERMENTThere is nothing to fear from Sourdough! Richard breaks down the process into simple stages starting with the ferment.
  • SOURDOUGH: MAKING THE BREAD
    E19
    SOURDOUGH: MAKING THE BREADNow 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!
  • SOURDOUGH: KEEPING YOUR FERMENT GOING
    E20
    SOURDOUGH: KEEPING YOUR FERMENT GOINGIn this simple lesson, Richard shows you how to refresh your ferment so you can use it again and again.
  • SOURDOUGH: FREEZING OR DRYING THE FERMENT
    E21
    SOURDOUGH: FREEZING OR DRYING THE FERMENTYou’ve baked the sourdough but what else can you do with the ferment? Richard reveals all his tips and tricks to keep it going.
  • SOURDOUGH CRACKERS
    E22
    SOURDOUGH CRACKERSMake sure none of your ferment is wasted with this simple recipe for beautifully crisp crackers.
  • STOLLEN
    E23
    STOLLENDiscover 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.
  • MINCE PIES
    E24
    MINCE PIESDiscover 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.
  • AU REVOIR
    E25
    AU REVOIRIt’s not goodbye but au revoir from Richard as he recaps his baking philosophy.
  • BONUS LESSON: BUCKWHEAT BLINIS
    E26
    BONUS LESSON: BUCKWHEAT BLINISLearn 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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