BBC Maestro: Richard Bertinet - Bread Making

Discover Richard's philosophy of breadmaking: it's all about starting with the right foundations.

To make good bread you need good dough. Learn the tricks and techniques to make the perfect batch with Richard's simple step-by-step guide.

Learn how to turn your dough into a simple Tin Loaf and beautifully crusty Leopard Bread.

Discover the magic of fermentation and learn how to work dough in a mixer, before making your very own artisanal baguette.

Learn to make this Italian classic with a French Maestro. Perfect your pizza dough, prepare your toppings and let the oven work its magic

Discover Richard's simple twist on the iconic tartiflette, in this mouth-watering ode to molten cheese.

Follow Richard's simple steps to make a fermented dough to bake both a light and airy ciabatta and a crunchy fougasse.

Learn how to make the perfect oily dough and then follow Richard's trusted technique for fantastic focaccia.

Learn to work with a new ingredient as Richard guides you through the essentials of rye flour, turning a sticky dough into delicious bread.

Discover how to make brilliant bagels that any deli would be proud of by following our Maestro's trusted method for this family favourite.

Learn how to make your own brilliantly shiny burger buns from scratch. Your BBQ will never be the same again.

Turn a rich dough into legendary bread, following Richard's method. When a Maestro is guiding you, there's nothing to fear - patience (and butter) is the key.

Add this impressive looking bread to your baking repertoire by learning how to plait a sweet dough. Even Richard says it's easier than it sounds!

Move beyond banana bread. Follow Richard as he shows you how to make a sweet velvety dough before transforming it into eye-catching buns that taste as good as they look.

Richard gives the humble flatbread an exciting twist by working with both green pea and chickpea flour. Follow his simple guide for making the batter, incorporating herbs and oil, right through to pan frying.

Discover how easy it is to make this Southern staple with a gluten-free recipe.

With a vegan and gluten free recipe that everyone will love, you'll see this versatile loaf couldn't be simpler. And once you've mastered it, it's easy to change up the flavours too.

There is nothing to fear from Sourdough! Richard breaks down the process into simple stages starting with the ferment.

Now you've mastered the ferment, it's time to make the sourdough with this step by step guide. Richard says the hardest thing is waiting for it to be cool enough to eat!

In this simple lesson, Richard shows you how to refresh your ferment so you can use it again and again.

You've baked the sourdough but what else can you do with the ferment? Richard reveals all his tips and tricks to keep it going.

Make sure none of your ferment is wasted with this simple recipe for beautifully crisp crackers.

Discover how to bake this Christmas classic with the exact recipe Richard teaches to his students. Learn to make a rich dough, add fruit and fold it to produce your own piece of culinary magic.

It's not goodbye but au revoir from Richard as he recaps his baking philosophy.

Discover Richard's simple twist on the festive British classic, as he teaches you his techniques to create delicate and tasteful mince pies that will be remembered long after the holidays are over.

Learn how to make traditional buckwheat blinis from scratch as Richard takes you step by step through the process. Small and delicious, it's hard to not eat them all before serving.

Join Richard Bertinet in this special edition Christmas lesson, where you will learn how to make a mouth-watering baked brie brioche. Fill your kitchen with the perfect festive aromas as your wow guests and adorn any Christmas spread.