Richard Bertinet's Sourdough Masterclass

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Richard Bertinet's Sourdough Masterclass

This video presents a comprehensive sourdough bread-making tutorial by renowned baker Richard Bertinet, showcasing his refined techniques and years of professional expertise. The demonstration, published on May 23, 2025, provides viewers with practical guidance for creating perfect sourdough bread through simplified yet effective methods that emphasize technique over complexity[1][2].

Essential Ingredients and Setup

Richard Bertinet begins his demonstration by emphasizing the simplicity of sourdough ingredients, requiring only a prime sourdough ferment, flour varieties including spelt and malt, salt, and water[1:1]. He demonstrates proper measurement techniques using a kitchen scale, starting with 400 grams of active ferment, though he notes that slight variations of 10-15 grams are perfectly acceptable[1:2]. The ingredient preparation showcases his practical approach, with cool water specifically recommended rather than hot or warm temperatures[1:3].

The baker demonstrates his mixing philosophy, emphasizing slow-speed mixing throughout the entire process to avoid incorporating excessive air while maintaining the dough's lightness[1:4]. His technique involves combining all ingredients except salt initially, then adding salt halfway through the mixing process, followed by strong bread flour[1:5]. This methodical approach ensures proper gluten development without overworking the dough.

The Bertinet Kneading Method

The video showcases Bertinet's signature kneading technique, which transforms sticky, difficult-to-handle dough into manageable, shaped bread through specific hand movements and positioning[1:6]. He demonstrates how to handle sticky dough by using controlled movements that maintain the dough's top surface while working the stickier bottom portion[1:7]. The technique involves spinning the dough and using directional movements to create shape and reduce stickiness through proper handling rather than additional flour[1:8].

Bertinet emphasizes the importance of understanding dough behavior, showing how proper technique allows bakers to control even very sticky dough effectively[1:9]. His method involves walking with the dough and using leg movement to maintain control, demonstrating that technique and understanding are more valuable than brute force or excessive flour addition[1:10]. This approach reflects his professional background and years of hands-on experience in developing efficient bread-making methods.

Fermentation and Timing Management

The video details the critical fermentation stages, beginning with the initial rest period of one to one and a half hours after the initial mixing[1:11]. Bertinet explains how to recognize proper fermentation by observing the dough's expansion and the formation of air pockets, indicating active yeast activity[1:12]. He demonstrates the turning technique, which involves giving the dough additional folds to strengthen its structure during the fermentation process[1:13].

The baker shows how to perform dough turns using a scraper to maintain the dough's integrity while building strength[1:14]. His technique involves turning the dough over itself while preserving the top surface, followed by tucking motions that create tension and structure[1:15]. He recommends 45 minutes to one hour between turns, emphasizing the importance of reading the dough rather than following rigid timing schedules[1:16].

Shaping and Basket Preparation

Bertinet demonstrates the division and pre-shaping process, showing how to create two different sized loaves from a single batch of dough[1:17]. He weighs out approximately 600 grams for a smaller loaf and 1.2 kilograms for a larger traditional sourdough, emphasizing the importance of maintaining the dough's top surface throughout the division process[1:18]. His technique for dividing dough uses a scraper and careful hand positioning to avoid damaging the dough structure[1:19].

The video includes detailed basket preparation techniques, showing how to properly flour proofing baskets to prevent sticking[1:20]. Bertinet uses spelt flour and demonstrates a circular dusting pattern that ensures even coverage without creating lumps[1:21]. He emphasizes that proper shaping technique is more important than excessive flouring, noting that well-shaped dough will not stick to properly prepared baskets[1:22].

For shaping, he demonstrates two classic forms: the traditional boule (round loaf) and the batard (elongated shape)[1:23]. The boule shaping involves folding corners toward the center and creating tension through proper seam closure[1:24]. The batard technique requires folding the dough lengthwise, creating a spine, and sealing the edges to maintain shape during proofing[1:25].

Scoring Techniques and Baking Process

The video showcases professional scoring techniques using a razor blade at specific angles to create both functional and aesthetic patterns[1:26]. Bertinet demonstrates two distinct cutting styles: a continuous round cut around the circumference of the boule and a series of parallel cuts across the batard[1:27]. He emphasizes holding the blade at a 45-degree angle and using smooth, confident movements to achieve clean cuts that will open properly during baking[1:28].

The baking process begins with a preheated oven at 230°C, with Bertinet explaining the importance of high initial heat to compensate for the thermal mass of the bread[1:29]. He demonstrates the loading technique and discusses the critical role of steam in the early baking stages, which softens the crust and allows for proper expansion[1:30]. The baker explains how steam helps create the characteristic "ears" on properly scored sourdough bread[1:31].

Temperature Control and Finishing

Bertinet provides detailed guidance on temperature management throughout the baking process, starting with high heat and gradually reducing temperatures based on the bread size[1:32]. After the initial 10-15 minutes at maximum temperature, he reduces the oven to 210°C, explaining that larger loaves require lower temperatures to ensure proper internal baking without burning the exterior[1:33]. He demonstrates how to recognize when the oven has recovered to proper temperature after loading[1:34].

The video concludes with the finished products, showing the characteristic golden-brown crusts and proper crust development[1:35]. Bertinet explains the final temperature adjustment for the larger loaf, reducing to 170-180°C in the last five minutes to achieve optimal crust color without over-browning[1:36]. He emphasizes the importance of allowing the bread to cool properly before cutting, noting the beautiful aroma and visual appeal of the finished loaves[1:37].

Professional Insights and Practical Applications

Throughout the demonstration, Bertinet shares insights from his professional experience, emphasizing patience, proper technique, and understanding dough behavior over rigid adherence to timing schedules[1:38]. His approach reflects years of commercial baking experience, where efficiency and consistency are paramount[1:39]. The video serves as both a practical tutorial and a window into professional bread-making techniques adapted for home bakers.

The demonstration reinforces Bertinet's reputation as an expert instructor, combining technical precision with approachable teaching methods that make complex bread-making accessible to home bakers[3]. His emphasis on technique over equipment or complex ingredients aligns with his broader philosophy of making excellent bread through understanding and skill rather than specialized tools or ingredients[3:1].

  1. watch?v=IRj88QVr3LY ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎ ↩︎

  2. https://www.futurelearn.com/courses/sourdough ↩︎

  3. https://www.oxmag.co.uk/articles/richard-bertinetandrsquos-sourdough-masterclass/ ↩︎ ↩︎