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Dough Paperback – Illustrated, 21 Feb 2008


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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 (166 customer reviews)
  • Amazon Bestsellers Rank: 42,733 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.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

34 of 34 people found the following review helpful By Amazon Customer on 12 Aug 2008
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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63 of 64 people found the following review helpful By A Customer on 26 Sep 2005
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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79 of 81 people found the following review helpful By Gary Nicklin VINE VOICE on 18 Sep 2007
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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66 of 69 people found the following review helpful By PS on 23 Feb 2009
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!
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8 of 8 people found the following review helpful By Paul on 18 Jun 2012
Format: Paperback Verified Purchase
I've been making all of the bread for our family for about 5 years now, and I've bought loads of books in the search for the perfect loaf. Of all of them, there are only two I really rate:

- This book, "Dough". This is my "how" book. It's brilliant for learning the basic techniques, and getting you away from that bread machine and into the world of real bread. My only criticism is that the recipes are a bit limited and unadventurous, but that fits with it being a beginner's book.

- Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman. This is my "why" book. For those with an enquiring mind, it explains why you do certain things, and introduces advanced techniques. It also has a huge range of recipes.

I think you need both; "Dough" to learn the basics, then the Hamelman book for everyday use. Both are brilliant.
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4 of 4 people found the following review helpful By Sevvy on 18 Feb 2012
Format: Paperback
I have been an enthusiastic breadmaker for some time now, normally using a bread machine to do all the hard work, and then finishing the bread off by hand.
I was given this book as a birthday present, and for my first attempt I decided to follow his recipe for baguettes to the letter.
Given my previous experience of bread making I was surprised at the amount of both salt and yeast he recommends (nearly double what I normally use). The techniques required are slightly tricky to the novice, as it's an entirely new way of making bread. But don't be put off - and follow it exactly.
All I can say is that at long last I have produced a baguette that tastes exactly like the ones you buy from a boulangerie in France. It really is that good. I have also made the olive bread, and that turned out beautifully as well.

You will need an oven baking stone. They are fearfully expensive, but I found that Argos sell a granite worktop protector for £15. It's a perfect size - just remove the rubber feet on the underside.

I think my bread machine maybe being retired. There's nothing better than handling the dough yourself, and Richard's method does away with all exertion pummelling the dough for 15 minutes that we have all seen on umpteen cookery programmes. With his method it takes about 5 minutes.

In think this book is a revolutionary approach to breadmaking, and really does make it possible for the novice to produce quick, healthy and tasty artisan bread. I can't praise it enough.
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