Richard Bertinet's indulgent take on Stollen - BBC Maestro
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- čas přidán 27. 08. 2024
- Make your very own stollen with the UK godfather of baking, Richard Bertinet. It’s a frangipane twist on the Christmas classic, perfect as a gift or for entertaining friends and family over the holidays. Taken from Richard’s BBC Maestro course, Bread Making.
📔Download course notes for this lesson here:
bbcm.co/stollen
🎥 Stream the full course here:
bbcm.co/breadm...
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I’ve done King Arthur recipe 4 years - 15 gifts. Did Chef Bertinet’s this year: everyone said “best ever”. The best. Thanks
This is my third Christmas season making your Stollen Richard. My Father in Law is German and he looks forward to seeing the white paper wrapped Stollen. He claims it is better then what his father made in Germany. His father was a baker. Wishing you the very best. Merry Christmas 🎅 🎄
Wow, that's very high praise!
Can you share the recipe and measurements, please?!
@mothersagainstgunviolence8277 go to the description and download lesson pdf. It looks like it's a recipe for 6 loafs, so cut it down to your specs.
Hey @Simplycomfortfood, can you tell me, how much milk you are using for the dough? Please :) I tried the recipe, which is linked below the video but my dough was much more moist then his.
The MASTER Baker I've never baked anything in my life but I could watch richard bake all day
Hardest step: “Find some friend to share with”
If youre making this ill be your friend lol
The wrapping with a glass of wine is essential. I gave this as a gift for 2023 Christmas and it was the best gift ever. This truly the best way to give people a touch of style!! Thank you Chef Richard great masterclass🎉
I think important to point something that bakers know, and which often puzzles people with flour quantities. Every flour has a different hygrometry. Meaning that some flours absorb more liquids than others. So, most of the time, flour quantity is indicative and you will have to play a bit around, in order to get that right consistency. I would advise to begin with a bit less liquid (here, milk) and check regularly if the consistance of your dought fits your expectations. Then add more liquid, if needed. It is ill advised to pour all your liquids at once, then have to add flour ! (I apologize if my english isn't perfect, but I am french speaking...)
Thank you for the advice! Your english is fine :)
Better English than most native English speakers. Bravo!
Thank you.
Wow. What a masterclass my goodness
Master baker!. Thank you Sir.
"Don't over mix, I'll show you"...."Start on 4 then mix for 4 mins, then increase speed to 3, I'll show you" love the accent!
I'm so glad I've come across ur videos. Baking school....loving it,learning so much
Not only have I never heard of this before, but feel an incredible desire to bake these and give them to my family at Christmas, I also want to say how impressed I am with your asbestos hands!
Awesome masterclass. One day i might make stollen like these!
This guy the GOAT,
Did I just watched the best video ever ?!😊 Thank you so much really
Watching Bertinet using the kneading machine for breadmaking is like watching Roger Federer play Virtua Tennis.
It is always a great pleasure to watch your video . A great Master ❤😋 👍👏 👌🙏 🇺🇸 Thank you
I made them today. I am enjoying the house aroma three hours later. Thanks so much for the lesson.
Glad you like them!
Love the practical tips... Your feet when whisking, weighing the 6 portions and how to tuck other buts underneath, keeping the eggwash jug with you, checking that your oven doesn't have a hotspot. Lovely!
Massive fan of everything having 'a touch of rum*. And then not just a touch a rum.
I could watch Richard cooking all day. He has a great way of teaching.
Just wanted to ask if you can post the ingredient amount. Thank you.
Hi - the full list of ingredients are included in the notes when you sign up to Richard's course.
@@BBCMaestro Oh ok! Thank you
Thanks 🙏❤
I’m disappointed in the number of recipes in Richard Bertinet’s series in the BBC Masterclass collection. The material that is there is extraordinarily rich and very well presented. I wish there were more.
Thanks for adding actual captions for the Deaf
Thank you so much! I made this and its super soft and moisty, for now on an absolute must for my Christmas!
Thanks nice recipe 😋😁❤
Wonderful!!!! Thank you!!
Buone festività a voi e a chi vi vuole bene 😊
MAESTRO.
Desde Argentina lo saludó.
Mi admiración por su trabajó.
🙋🏻♂️👏👏👏
Tarifiniz için teşekkür ederim, hiç tatmadım ve yapmadım ama oldukça yaşlı Alman komşularımıza yılbaşı sevinci olsun diye yapmak istiyordum. Epey araştırdım ve sonunda sizin tarifinizde karar kıldım. Umarım önceden yediklerine benzer birşeyler yapabilirim.
Can someone supply the recipe with the measurements, please? I'd love to make this!
Richard “Give one away and eat five”
Me “Give none away and eat all six” 😉
I wish I had the talent to make this!
Thank you for sharing👌🏻
Frangipane is delicious, but recipe made more than I needed. I kept in fridge and will use it to make a fruit or nut torte. This is moister stollen I’ve made.
Yes… about half of the amount in the recipe is sufficient for 6 small stollen.
Amei demais !!! Gratidão ❤
This perfect job and amazing practice, with lovely cake , what is the name of that loaf , thank you .
nice one
Well. last year I tried to copy a German recipe and procedure. It was ok - but I have to confess - I have purchased better. Soo... I'm clearly going to be trying your approach this year. Thanks for giving me something to aim for!
mmm I love stollen
Boy if that doesn't make you want the Stollen nothin will
I need a stand mixer. That’s what I’m mixing
yummy... where to download the recipe? Manage to make its delicious stollen... yeah
Hi Eric, the recipe is in the description. Click the link that says 'Course Notes'.
What can I use instead of rum please 🙏 a non alcoholic substitute
Thank you for the recipe. Is it possible to freeze the dough when it's ready with the fruits and nuts? Cheers
French cuisine really is unmatched.
yes, but stollen is a german sweetness
Could I use sourdough starter instead of yeast?to give it a bit more complexity 👍
It could take longer to rise but I suppose you could, but there is loads of flavour hear😊
comes out of the mixer and you have an inch deep of sticky gloop on your fingers and look at his clean hands and just know somewhere its already gone horribly wrong
I am not sure how to make Marzipan. Pls advice me. Thank you.
There are plenty of recipes on line!😊
laughing so much .... just a little bit >
Great but how much quantity of f b e m.?
Hey one thing if I am using dry yeast what quantity should I use
A good rule of thumb is to use half as much dry if subbing for fresh.
Divide by 3
Can't find written recipe
assets.bbcmaestro.com/richard-bertinet-stollen-notes.pdf?Website&Coursenotes&Stollen
Chef-a list of ingredients and quantities please!!!!!!
Can you dial I down the music a bit. Or increase the voice I guess.
please stop adding music to every cut, it's distracting
Рецепт на русском плиз🤧🦋👻
Stollen without Marzipan just isn't Stollen. I've been making Stollen for the last 5 years using the recipe from @daringgourmet and last December I baked 15 on special order to huge compliments- there's no comparison! ☺️