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This is misleading. You gloss over the fact you need to feed whatever starter you have a proportional amount to its own weight and that you can over feed it, but you should never under feed it. Your method implies this is irrelevant, and that you can gauge how much to feed it by consistency alone, compounded by the fact you also said you don't need to discard any (which you clearly do off camera in parts of the video). But in fact, how much to feed it very much depends on how much starter you have, and the more you feed without discarding, the more you have to feed it by weight, otherwise you're just underfeeding it which is going to throw off a lot of people who think they can apply your vague method to any volume. It's very easy to get the right consistency using ANY amount of flour you want by riding how much water you add... but you could also be under-feeding your starter which is going to start giving very inconsistent results and lots of confusion when the volume just keeps growing and they're still adding the same amount of flour.

Awesome technique, thank you very much! Patissier Bartinet is a great teacher. But the camera panning is frustrating. The chef is doing something to the dough and it's not shown.

Hi there, what quality of flour was used by mr. Bertinet?

That dough looked disgusting

😊

i got irritated when they didn't pop that bubble at the start

Instructions unclear sourdough lasted two thousand years

I made focaccio at 88% hydration with olive oil not mixed in the dough but all over the dough after mixing. I found that after baking it, it can turn into a nice pizza if you add toppings after baking the dough and then bake them in top for a short while again.

Wer hat es erfunden? ..... Die Schweizer.

Inglés ahora 😮

I like !

GREAT video!!! Look forward to the next one with added cold fermentation. Don't forget the humor.

You're using the wing and not the hook for dough?

Wie rico. 😋

just a star

Unhealthy food

Yes it all purpose supermarket flour but why don’t you mention the percentage of the protein it has !

Greaszza

really dissapointed ....i followed all in the video.....no success at all

Awww thank you, this is very easy to understand the trick😊😊😊

Si no le entiendes al inglés, escuchalo en su canal en español

He looks like Arnold swarzanegar

That crusty sound put a smile❤

Why they so scared to put on sauce?

qe esta hablando el pelado este

Michelangelo is gonna be proud! ☺️

i want to bring that focaccia to a pillow fight

very nice indeed.

That's a really great dough, greetings from Argentina 😂

Sua invenzione il ghiaccio sulla pizza ma finiscila 😂😂😅

Shit camera man!!! We want to see the dough not their faces!!!

🤤🤤🤤🤤🤤

No tomatoe paste

Looks like cheap/drunk pizza

Is this a pizza or a sandwich or both or neither??

Did you leave the biga at room temp ?

Plastic style pizza

Great video, thank you! Quick question: for more crunchy pizza, what percentage of semolina flour do you recommend mixing in? 30% 50% ??

what do you they spray before starting baking ?

🤤🤤🤤🤤🥰

why not use machine?

It doesn't look good ugh

Loved watching all your pizza baking. I have had a wood fired oven for about 14 years now. It started me out on a big quest to learn to make the perfect pizzas and then it got into baking sourdough breads. Now I'm 79 and still love baking breads and pizzas. I make a great (fantastic) pizza :) and beautiful SD breads. I bought a lot of bread books, supplies and joined a bread forum. It all paid off with a lot of practice. One of the first and very important things I do is get everything in order "mes en place" :) something like that. I can slip my pizza dough stretched and loaded right onto a wooden peel and slide it right into my WFO or home oven. I love your reheat hack and I will definitely make your pizza sandwich. So many lovely pizzas you made.

I cried when you cut into that beautiful (warm) loaf. Though it still looked delicious. Love your videos!

I love baking sourdough breads also love your videos. I have a countertop oven and have been thinking about trying a smaller loaf because I have a small covered enamel pot..I think it will work..what do you think?

Also second I think was the flat loaf..it also looked over proofed.

put pineapple :)

GARLIC?!?!?!?! WHY????

Nothing like knowledge and technique...

I don't get why you call that "thing" levain. It's same as a sourdough starter just fed a day before, which you do anyways... so what is the difference? potatoe potato ?