For the brioche dough: 100g Full-Fat Milk 2 Medium Eggs 250g Strong White Bread Flour, plus extra for dusting 10g Fresh Yeast - for dry acti...

Recipe from Crumb: Show the dough who's boss by Richard Bertinet!

Tim Hayward learns a new technique for handling dough in a bread-making masterclass with Richard Bertinet

Here's how to get your starter started. Stage 1 50 g spelt flour 150 g white bread flour 40 g honey 100 g water (at about 100 degre...

- Bread and buns: The foolproof baking guide | Weekend | The Times Rum and sultana brioches

- French Memories from French chef and baker Richard Bertinet This is all about baking a whole meal in one dish, which you can bring from t...

- French Memories from French chef and baker Richard Bertinet I like to use Kalamata olives for this, but you can use any good-quality blac...