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Dough Paperback – Illustrated, 21 Feb 2008

4.7 out of 5 stars 194 customer reviews

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Product details

  • Paperback: 160 pages
  • Publisher: Kyle Cathie; new paperback edition edition (21 Feb. 2008)
  • Language: English
  • ISBN-10: 1856267628
  • ISBN-13: 978-1856267625
  • Product Dimensions: 22.5 x 1.5 x 25.5 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (194 customer reviews)
  • Amazon Bestsellers Rank: 10,171 in Books (See Top 100 in Books)

More 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. He then started The Bertinet Kitchen in 2005 in Bath and his cookery and baking classes sell out almost immediately. He is author of 'Crust' and 'Dough' and has just published a much anticipated book 'Cook: In a Class of Your Own' in April 2010.

Richard continues with his popular cookery and baking classes at Ther Bertinet Kitchen which sell out almost immediately and was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards.

Product Description

Review

Richard is a master of his craft - ultra user-friendly, it might even change the way you look at bread forever. --Sunday Telegraph

Bertinet already has his own bread school in Bath, but I can t help thinking that, when his time comes, his reward will be much greater than that --Richard Johnson, Guardian

Step-by-step pictures of the process make it look almost easy and, thanks to Jean Cazals exceptional photography, each loaf looks as beautiful and dramatic as a Velazquez still life. --Daily Telegraph

Bertinet already has his own bread school in Bath, but I can t help thinking that, when his time comes, his reward will be much greater than that --Richard Johnson, Guardian

Step-by-step pictures of the process make it look almost easy and, thanks to Jean Cazals exceptional photography, each loaf looks as beautiful and dramatic as a Velazquez still life. --Daily Telegraph

Bertinet already has his own bread school in Bath, but I can t help thinking that, when his time comes, his reward will be much greater than that --Richard Johnson, Guardian

Step-by-step pictures of the process make it look almost easy and, thanks to Jean Cazals exceptional photography, each loaf looks as beautiful and dramatic as a Velazquez still life. --Daily Telegraph

From the Publisher

Winner of this year's IACP awards for 'Best First Book' and 'Best Overall Cookbook.'
Shortlisted for the 2006 Glenfiddich awards for 'Cookbook of The Year' and 'Best Cookbook Photography.' --This text refers to an out of print or unavailable edition of this title.

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Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I bought this book after a recent trip to France. I've baked my own bread for years, but a different style bread to that found in French bakeries. So I was looking for something that would show me how to make it in the French style.
The author is a a French man who did his training in France but has lived in England for many years, and now runs a cooking school in Bath. He writes very clearly, providing detailed step-by-step instructions that leave no doubt as to what is intended. However if you are confused, the book is accompanied by a DVD to make it even clearer.
The major difference in his breadmaking is the kneading technique, although the doughs are also slightly "wetter" (higher liquid content) than traditional English doughs. The first time of using his kneading technique was a bit tricky, but it quickly became natural. And it works - I can now make French-style bread at home.
I'd highly recommend this book both for beginners (as it has very clear, detailed instructions) and experienced bakers wanting to learn a new technique.
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Format: Hardcover
Excellent book for anybody interested or passionate about breadmaking. Indepth introduction to procedures. Lots of photographs. Easy to follow instructions. The recipes are divided into five sections: white, brown, olive, rye and sweet. And whilst it is ideal introduction to anyone new to the art of breadmaking there are also enough "different" recipes to keep enthusiasts busy. Highly recommended.
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Format: Hardcover
I've been making the odd loaf of bread for a while, but never really got quite the consistency that I wanted. Then I attended one of Richard Bertinet's courses in Bath and bought this book. It shows a completely new (to me at least) way of working the dough which, although a bit sticky and messy to start with, soon comes together to produce fabulous bread.

The DVD that comes with the book is well worth a watch as it makes Richard's technique easier to understand than the text and pictures alone. Once you've mastered the initial technique, the book then shows a multitude of different ways to use it to produce a variety of breads.

This is a great book, I can't recommend it enough.
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Format: Paperback
I'm Portuguese and have been living in the UK for over 10 years. Never been really happy with the tin bread you buy, just seems wrong for any bread to last well over a week even though its left just in the plastic bag?! :) I then started buying the supermarkets in store baked bread which is better. Still missed my own country bread, which has a richer flavour and next day its great as toast, so sometimes bought bread from an artisan's shop which is on the expensive side at £2-£3 a loaf. Sometime ago i bought a breadmachine but the holes at bottom simply were no good. Enter Dough! I then came across this book and been using it for nearly a year. As long as i follow the recipes, weight everything for correct measures, dough coming off the fridge need to come to room temperature and way we go: always with good results. Soon enough you'll get the feel for the perfect dough consistency too. I've also looked for a bread stone, but on the net you'll find them costing as much as £30!! and off-cuts might be a bit hard to get hold off. Nonetheless, I found a granite stone sold in asda as a chopping board (other supermarkets have similar at are same price but thinner), for me this one is a perfect oven bread stone, rectangle shape, thick and perfect fit for my oven - for £10! If you are or want to be passionante about good bread, this book is fantastic especially alongside with a breadstone. In fact just eaten some fantastic bread :) Good baking!
3 Comments 70 of 73 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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Format: Paperback Verified Purchase
I read so many great reviews of this book before i purchased it, which can lead you to be disappointed when you finally get your hands on it.

I'm just starting my bread-making journey. I was really hoping for more explanation of the techniques and what effect changing the ingredients has on the bread. For example, what effect does using some milk instead of water have on the final bread, or what happens if i add some butter? Or what happens if you make the dough rise twice? or three times?

If you are the type of person who tends to just follow recipes, then this book is great. But, if you have an enquiring mind like myself, and want to really understand the recipes and techniques, I think this book falls a little short.

The recipes are good though. I am finally getting the hang of the kneading technique, and the DVD helps explain this a lot.

I have however found out as much, if not more information from free online forums (thefreshloaf) and the occasional You Tube video.

Enjoy your bread making!
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Format: Paperback
This book isn't just a collection of recipes, it's more of a guide. The central treatise is that most British breadmaking relies on adding as much flour as required so that you're left with dough which isn't sticky and which can be kneaded without making too much of a mess, but that this makes pretty poor bread.

The solution is to work with more water and to understand how to handle sticky dough and how to turn it into really good bread. So the main point of this book is to teach skills rather than recipes and although the skills are quite simple, it's a really hard task to communicate them, especially in the medium of print. Fortunately this book is very well thought out and is written by a man who understands bread, but more importantly, understands how to teach. It also comes with a DVD with a short video which is also helpful.

Although I've only made bread twice since getting this book the results have been immeasurably better than my prior attempts. Highly recommended!
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