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Kavey Eats » Richard Bertinet’s Kouign Amman Recipe Richard Bertinet, Kouign Amann, Local Bakery, Making Bread, Sunday Lunch, My Boss, Bread Cake, Amman, Bread Dough
Richard Bertinet
Kouign Amann
Local Bakery
Making Bread
Sunday Lunch
My Boss
Bread Cake
Amman
Bread Dough

Richard Bertinet’s Kouign Amman Recipe

This is a traditional bread-cake, made with a buttery, caramelised dough from my native Brittany. It contains a lot of butter (‘amann’ is the Breton word for butter) which is layered into the dough. When I was growing up this was a real treat, one that our family often had after Sunday lunch. It is said that Kouign amann was first made in 1860 in the town of Douarnenez, on the coast of Finistère, when a boulangerie ran out of cake and the baker was told to create something quickly. As he was…

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Take your bread game to the next level with this mini baguettes recipe. Expert baker Richard Bertinet's mini baguettes are airy and crisp. Small Baguette Recipe, Food Nanny Baguette Recipe, Breakfast Baguette, Quick Homemade Baguette, No Yeast Baguette Recipe, Recipes For Picnics, Rustic Baguette Recipe, Baguettes Recipe, Richard Bertinet
Small Baguette Recipe
Food Nanny Baguette Recipe
Breakfast Baguette
Quick Homemade Baguette
No Yeast Baguette Recipe
Recipes For Picnics
Rustic Baguette Recipe
Baguettes Recipe
Richard Bertinet

Richard Bertinet's mini baguettes

Take your bread game to the next level by baking mini baguettes. Expert baker Richard Bertinet’s recipe makes 18 crisp and airy little baguettes. Want to learn more about bread making? Richard Bertinet’s Baking Bread BBC Maestro course is available from 1 September 2021. All online courses cost £80 each. Find out more here

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Four seasons.: Brioche – a recipe from Crust by Richard Bertinet. Richard Bertinet, All Purpose Flour Recipes, Beet Kvass, Brioche Recipe, Pie Crust Dough, Jam Tarts, Recipe Journal, Yogurt Cake, No Knead Bread
Richard Bertinet
All Purpose Flour Recipes
Beet Kvass
Brioche Recipe
Pie Crust Dough
Jam Tarts
Recipe Journal
Yogurt Cake
No Knead Bread

Brioche – a recipe from Crust by Richard Bertinet.

- Bread and buns: The foolproof baking guide | Weekend | The Times Rum and sultana brioches Makes 12 muffin-sized brioches Ingredients 500g strong white bread flour, plus extra for dusting 30g fresh yeast 100ml full-fat milk, at room temperature 250g sultanas 2 tbsp dark rum 3 medium eggs 100ml double cream 60g sugar 10g fine sea salt 80g cold butter, plus a little extra for greasing For the glaze 2 eggs A pinch of fine sea salt For the rum glaze 100g caster sugar 2 tbsp dark rum 100g water

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white_tin_loaf Richard Bertinet, Tin Loaf, Cosy Kitchen, Bread And Butter Pudding, Loaf Recipes, Bread Making, Simple White, How To Make Bread, Bread Crumbs
Richard Bertinet
Tin Loaf
Cosy Kitchen
Bread And Butter Pudding
Loaf Recipes
Bread Making
Simple White
How To Make Bread
Bread Crumbs

An Introduction to Bread Making with Richard Bertinet - thelittleloaf

‘Hold the bread close to your nose and breathe in deeply. What can you smell?’ My mum and I are standing amidst an assortment of aspiring bakers in the cosy kitchens of Richard Bertinet’s eponymous cookery school in Bath. Any grumbles about leaving London at crack of dawn have long been suppressed by rounds of …

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