The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Richar Bertinet

Father Raphael's picture
Father Raphael

Richar Bertinet

I tried Mr Bertinet's method and the results had very nice holes.  I question however using only one teaspoon of instant yeast in 1000g of flour and then with only a one hour  first rise.  I'm not so sure that the baguettes weren't a little doughy howerver.  I baked them on a hot stone at a high temperature - they were 204 degrees when done) .The brand of instant yeast he is using must be considerably more potent than Red Star??


Boulangere's picture

I don’t think he uses instant yeast. In his book he says he uses fresh yeast. He sells it at his bakery.