Richard Bertinet

An Introduction to Bread Making

  • Recommended

    $299

    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

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

  • White Dough

    By the end of this lesson you will understand how dough works, giving you the foundation to make the perfect base dough every time. You will learn the techniques needed to make a white dough, and will be learn how to avoid sticky dough and overcome common mistakes. You will then learn how to make Bertinet’s iconic fougasse.

  • Enriched Dough

    You will build on the foundational skills you acquired in the last lesson to make an enriched dough, and will learn how to mould and shape this for loaves of any shape and size. By the end of this lesson you will have made the perfect Pain de Mie.

  • Olive Oil Dough

    Now you know how to mix dough by hand, Bertinet will teach you how use an electric mixer. By the end of this lesson you will have learned how to make a delicious, richly coloured olive oil dough, pizza and breadsticks.

  • Brown Dough

    In the final lesson you will be learn how to make a brown dough, and will be introduced to techniques which will allow you to roll and cut your dough into different shapes. You will be taken through making a fruit and nut loaf, seeded breads, and how to create innovative shapes with your dough, including stars and plaits.

Choose how you want to learn

  • The Expert option

    Recommended

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

    • Start course whenever you like
    • 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
    $299

  • 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 whenever you like
    • 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
    $99
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Learn better together

  • Online classroom

    Start anytime and join a class of no more than 20 students

    Start anytime and join a class of no more than 20 students

  • Test yourself

    Practice what you learn with assignments after each lesson

    Practice what you learn with assignments after each lesson

  • Personal tuition

    Exclusive assignment feedback from Expert Tutors

    Exclusive assignment feedback from Expert Tutors

  • Share

    Share ideas with classmates from around the world

    Share ideas with classmates from around the world

Meet Richard Bertinet

Richard Bertinet - Food & Drink
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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