filmov
tv
At Home | Richard Bertinet's Seeded Bread Rolls | Waitrose
Показать описание
We’re in the kitchen of French baker, chef and author Richard Bertinet as he shows us how to make seeded bread rolls, baked in a muffin tin.
These rolls are made using seeded, malted flour with oats, sunflower seeds and pumpkin seeds for extra texture. Soft and springy in the middle, the rolls have a golden crust infused with fresh rosemary or thyme. Great warm from the oven with salted butter - perfect with a bowl of soup.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think.
Ingredients:
500g LoveLife Seeded Malted Bread Flour, plus extra for dusting
10g sea salt
1 tsp easy bake dried yeast
250g water, at room temperature
10 sprigs rosemary or thyme
For the paste
150ml whole milk
50g LoveLife Seeded Malted Bread Flour
Vegetable oil or butter for greasing
These rolls are made using seeded, malted flour with oats, sunflower seeds and pumpkin seeds for extra texture. Soft and springy in the middle, the rolls have a golden crust infused with fresh rosemary or thyme. Great warm from the oven with salted butter - perfect with a bowl of soup.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think.
Ingredients:
500g LoveLife Seeded Malted Bread Flour, plus extra for dusting
10g sea salt
1 tsp easy bake dried yeast
250g water, at room temperature
10 sprigs rosemary or thyme
For the paste
150ml whole milk
50g LoveLife Seeded Malted Bread Flour
Vegetable oil or butter for greasing
0:11:18
French Baguettes | Richard Bertinet | Gozney Dome
0:06:26
Richard Bertinet's White Bread Masterclass | Waitrose
0:35:43
'The Bertinet Method: Slap & fold kneading technique' with Richard Bertinet
0:21:30
Richard Bertinet making bread (DVD from the book DOUGH)
0:10:52
Pesto Bread | Richard Bertinet | Gozney Dome
0:16:39
CRUMB: Mixing By Hand
0:06:06
The Best Cinnamon Buns | Richard Bertinet | Gozney Master
0:04:15
Far Breton | Richard Bertinet | Gozney Dome
0:00:47
Richard Bertinet reveals some of his best-kept secrets! 😎
0:29:53
Make Beautiful Baguettes With Claire Saffitz | Try This at Home | NYT Cooking
0:08:28
Apple & Caramel Brioche | Richard Bertinet | Gozney Dome
0:01:50
Richard Bertinet gives David Trick a lesson in doughnuts!
0:15:03
The perfect loaf: degassing is the key?
0:32:55
Richard Bertinet's indulgent take on Stollen - BBC Maestro
0:02:27
Richard Bertinet An Introduction to Bread Making Trailer
0:09:51
CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
0:00:21
Perfect Dough with this trick
0:00:51
How to shape baguette dough
0:05:00
Stop Wasting Time & Flour Maintaining A Sourdough Starter. This Strategy is Way Better
0:07:45
Master class in baking quick simple bread from a French Master Baker Richard Bertinet
0:06:27
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
0:01:00
Baking Steel 24 Hour Baguette Recipe
0:18:23
Baguettes Masterclass with Patrick Ryan
0:03:55
How to Make Pizza Dough at Home | The New York Times
Комментарии