Mastering Bread Making The Bertinet Method
Richard Bertinet Method
I truly fell in love with baking, and I owe a huge thank you to Richard Bertinet for that. His teaching, his energy, and his unique approach to working with dough have completely changed the way I see bread making. Watching him in action, you can feel the passion he has for baking—it’s not just about following a recipe, but about understanding the dough, feeling its texture, and working with it rather than against it.
One of the biggest revelations for me was the Bertinet Method, a technique that completely transformed my approach to kneading. Instead of the traditional push-and-fold kneading style, Richard Bertinet teaches a slap and fold technique, allowing wet, high-hydration doughs to develop structure naturally. The result? Lighter, airier, and more flavorful bread.
So, if you’ve ever struggled with sticky dough or dense loaves, this method might just change the way you bake forever. Let’s dive into the Bertinet Method of bread making and bring the magic of baking into your kitchen!
Understanding the Bertinet Method
The Bertinet Method is all about working with wet doughs to create bread with a light, airy crumb and a crisp crust. Unlike traditional kneading, this technique incorporates air into the dough through stretching and folding rather than pushing it down.
Why Is This Method Different?
✔ Uses high-hydration dough for a better structure and texture.
✔ No excess flour—keeps the dough light and prevents dryness.
✔ Develops gluten naturally through stretching and folding.
✔ Creates a superior texture and crust—perfect for artisan bread!
The first time I tried this method, I was a bit skeptical—the dough felt too sticky, almost unmanageable. But as I continued working with it, I could feel the structure forming, the stickiness fading, and the dough transforming into something smooth and elastic.
And just like that—magic!
The Perfect Dough Ratio: Flour, Water, Salt & Yeast
Before we start, let’s get the ingredient ratios right. Bread making is all about precision, and the correct flour-to-water ratio plays a huge role in how your dough behaves.
Ingredient
Getting the right balance of ingredients is key to a perfect loaf. Here’s a simple formula to follow:
Flour – 100% (Base ingredient)
Water – 70% (Creates hydration for a soft, open crumb)
Salt – 2% (Enhances flavor and strengthens gluten)
Yeast (Fresh) – 2% (Activates fermentation and dough rise)
Yeast (Instant Dry) – 1% (If using dry yeast, use half the amount of fresh yeast)
Example for 500g of Flour:
500g flour
350ml water
10g salt
10g fresh yeast (or 5g instant dry yeast)
This ratio ensures a high-hydration dough, allowing for better gluten development, airy texture, and a crisp crust when using the Bertinet Method.
This ratio ensures a high-hydration dough, which leads to great elasticity, a crispy crust, and a soft, airy crumb—everything you want in a homemade loaf!
Step-by-Step Guide to the Bertinet Method
Step 1: Mixing the Dough
1️⃣ In a large mixing bowl, combine the flour and yeast (keeping the salt separate at first).
2️⃣ Add the water gradually, mixing until a rough dough forms. It will be sticky—don’t worry, that’s normal!
3️⃣ Once the dough has come together, add the salt, ensuring it's evenly distributed.
At this point, you might be tempted to add flour to reduce stickiness—don’t! Just trust the process.
Step 2: The Slap and Fold Magic
Now comes the fun part—the slap and fold technique!
1️⃣ Lift the dough up from the counter.
2️⃣ Slap it down onto the work surface.
3️⃣ Stretch and fold the dough over itself.
4️⃣ Repeat this process rhythmically, without adding extra flour.
Step 3: Letting the Dough Rise
Once the dough is smooth and elastic, shape it into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth and let it rise for 1-2 hours, or until it has doubled in size.
This is where patience pays off.
As the yeast works its magic, tiny air pockets will develop inside the dough, giving your bread that soft and airy texture we all love.
Step 4: Shaping the Dough
Now that the dough has risen, it’s time to shape it:
1️⃣ Gently turn the dough onto a lightly floured surface.
2️⃣ Fold the edges into the center to create surface tension.
3️⃣ Shape it into a round boule or a loaf.
At this stage, the dough should feel smooth, elastic, and full of life—a far cry from the sticky mess it was before.
Step 5: Final Proofing & Baking
1️⃣ Place the shaped dough on a baking tray or proofing basket.
2️⃣ Cover it and let it proof for another 30-60 minutes.
3️⃣ Meanwhile, preheat your oven to 220°C (430°F).
4️⃣ Before baking, make a few slashes on the surface with a sharp blade to help the dough expand.
5️⃣ Bake for 20-30 minutes or until you hear a hollow sound when tapping the bottom of the loaf.
The Reward: A Perfect Loaf
The moment you pull your bread out of the oven, that golden, crackling crust will make all your effort worthwhile. The scent will fill your kitchen, and once you slice into it, you’ll see the soft, airy crumb—the hallmark of a well-executed Bertinet method loaf.
Every time I bake this way, I feel a deep connection to the craft of bread making. It’s tactile, sensory, and so incredibly rewarding.
If you’ve never tried this method before, I encourage you to get your hands messy and give it a shot. It may take practice, but the results will make you fall in love with bread making all over again.
Final Thoughts: Bread Making is Magic
There’s something beautifully simple and yet profoundly magical about making bread from scratch. The Bertinet Method reminds us that sometimes, the best results come not from fighting against the dough but from working with it, trusting the process, and letting it take shape naturally.
Have you tried the Bertinet Method? Let us know in the comments! And if you’re looking for more kitchen tips, recipes, and baking essentials, check out LittleMiddleKitchen—where food meets passion.
📌 Watch Richard Bertinet in action:
The Art of Dough by Richard Bertinet
Happy baking!