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An Introduction to Bread Making

Taught by Richard Bertinet

Course Description

The Bertinet Kitchen opened in September 2005 in the centre of beautiful and historic Bath. Owned and run by French baker and chef Richard Bertinet, the school offers a range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread making courses for amateurs and professionals alike. Bertinet has made a name for himself in the international arena of chefs and bakers, earning awards for both his cooking school and his publications

Based on Richard’s award winning book Dough, you will learn how to make and work the dough to create a range of breads from a white and an olive dough. One of the most important aspects of learning how to work dough, is really by studying and observing the hands of a master like Bertinet. Being critiqued on your own technique during this course, will also ensure you really understand the breadmaking secrets used by generations of professional bakers and shared with top chefs.

By the end of the course you will have created fougasse, tin loaves, bread sticks and focaccia amongst others. The collaborative learning environment will give you the opportunity to share your ideas and creations with others in the classroom, and will get you to the top of your breadmaking game!

Course outline

  • Introduction to breadmaking

    During this lesson you will be learn how you can make white dough. You will explore the differences between good and bad bread, and learn how to make your bread perfect every time. You will also be shown how to handle, cut and bake fougasse as well as how to cut and shape breadsticks. Don’t forget to share your work as you go.

  • Pain de Mie

    Paine de Mie is a fragrant and different loaf which makes a welcome addition to bread making. Perfect for toasting too. You will learn how to make an enriched dough, and how this can be moulded and shaped for tin loaves. You will also be taken through baking tins, bread in salads, croutons and crostini.

  • Olive Dough & Pizza

    You will be shown how you can make an olive dough, focaccia and pizza. Pizza dough will be very sticky in the beginning but as you continue stretching and folding under the guidance of Monsieur Bertinet himself, it will come together and feel alive and elastic in your hands.

  • Bread as a Meal

    During this lesson you will make flamiche, pissaladiere and pain surprise. You will also be shown how you use your leftover bread in innovative ways, and will learn tips for storing and freezing.

Choose how you want to learn

  • The Expert option


    Develop your learning further with marked assignments and personal tuition from Richard Bertinet

    • Start course anytime from April 10th 2020
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Richard Bertinet
    • Certificate of completion from Richard Bertinet
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    Start anytime from April 10th 2020
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course anytime from April 10th 2020
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    Start anytime from April 10th 2020

How it works

About Richard Bertinet

Originally from Brittany in north-west France, Richard trained as a baker from the age of 14. Having moved to the UK in the late 1980s, he started cooking and his catering background included stints at the Chewton Glen Hotel, as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury where in 1990 he was awarded the Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year. In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London where in 1998 he started advising small food related businesses. The business flourished causing Richard to set up the Dough Co, his consultancy business, in 2000 and to split his time between consultancy work advising on the development of new products for several supermarket chains, teaching and writing.

In 2004, with a young family, Richard and his wife Jo decided that it was time to leave London and head West to be closer to Jo’s family. The plans for The Bertinet Kitchen began to take shape and they found the premises at 12 St Andrew’s Terrace, Bath at the tail end of that year.

The cookery school opened in September 2005 in the same month that Richard’s first book Dough was published to critical aclaim and a host of awards (IACP cookery book of the year 2006, James Beard Award for Best Book (Baking & Deserts) and the Julia Child Award for Best First Book). Richard published his second book Crust in 2007 (World Gourmand Award for Best UK Book -Baking) and Cook – In A Class of Your Own in 2010. Two immensely popular books have followed: Pastry in 2012 and Patisserie Maison in 2014. Most recently, in 2019, Richard has published Crumb – Show the Dough who’s boss!.

Richard was named the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010.

Richard makes regular TV appearances on programmes such as Saturday Kitchen and An Extra Slice.

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