Dough by Richard Bertinet

Dough by Richard Bertinet

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Richard Bertinet takes you on a journey of development, so that once you have mastered the simple recipes, you can use them to create more innovative and advanced creations.

All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the perfect dough.

This award winning book is an invaluable guide on how to make simple contemporary bread. Richard Bertinet brings back the fun to breadmaking with his practical and easy approach so you will never want to buy a supermarket loaf again. He uses a method of 'working' the dough rather than 'kneading' it, allowing air and therefore lightness to prevail so you don't create that well-known home-made brick bread. The five chapters start with a basic bread - White, Olive Oil, Brown, Rye and Sweet - and from this 'parent' dough you can make a vast variety of breads really easily.

There are breads for every occasion - bake a pile of scones for tea, make pizza dough with the kids or friends, impress your guests with puff balls for supper, knock up a tantalising focaccia for an informal lunch or treat yourself to a honey and lavender loaf for breakfast - the choices are endless as once you've mastered a 'parent' dough you can experiment with your own favourite flavours. Making any of these imaginative breads is bound to lighten your mood and brighten your meal.

About the author

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen, his immensely successful cookery school in Bath. Richard continues with his popular cookery and baking classes and was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010.

Book details

160 pages
Kyle Cathie
Publication date
February 2008



Tuesday 17 January, 2012 at 5:15pm

I have this book and it is brilliant. He is very keen on not kneading bread dough to death nor adding extra flour and he is right, not a single disaster so far. NB I have been using fresh yeast as OH bought me a subscription for monthly deliveries of it as my Xmas present. So that might make a difference, So far have made baguettes, loaves and a Chelsea bun which was a variant on his chocolate bun recipe. The only downside is that the general method is given in one section and then the specifics for each recipes next stages is further on, which can result in a lot of sticky dough on the book. But his recipes have given me massive bread and bun confidence!

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