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.
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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
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.
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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Customer Reviews
Most Helpful Customer Reviews
70 of 70 people found the following review helpful
By Gary Nicklin
VINE™ VOICE
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.
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.
63 of 63 people found the following review helpful
By PS
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!
56 of 57 people found the following review helpful
By A Customer
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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Most Recent Customer Reviews
5.0 out of 5 stars
Great for Breakmaker fanatics
My wife just loves this book - my son spied it when staying and wanted one. So I was glad to oblige.
Published 4 days ago by Charles Sibthorpe
5.0 out of 5 stars
A different way to knead!
I have always kneaded bread in the traditional way, and I was intrigued to discover how Richard Bertinet's French method would compare. Read more
Published 7 days ago by Jan Mannix
5.0 out of 5 stars
Dough
I was somewhat dismayed to find the book I ordered was ripped down the spine, and had a few folded pages on the inside as well.
A bit disappointed in the quality.
A bit disappointed in the quality.
Published 7 days ago by Doddi
5.0 out of 5 stars
Wow!
Best book on bread making. Bread is really good and there is such a variety of different things to bake. Want to try them all!
Published 21 days ago by Pat Clapp
5.0 out of 5 stars
The best book I have read about bread
Excellent book & the cd is invaluable - I now consider myself a pretty decent baker of bread thanks to Richard Bartinet
Published 1 month ago by sally morris
5.0 out of 5 stars
Different technique!
For bread making novices or seasoned bakers alike, this is a great book and very practical. The British method of kneading with the heel of the palm, is replaced by a drop and fold... Read more
Published 1 month ago by Katkin
5.0 out of 5 stars
But beware!
This is a fantastic book which, with the DVD, will appeal to a novice but also has plenty of more challenging recipes for the more experienced baker. Read more
Published 1 month ago by Steven Foster
5.0 out of 5 stars
Doughtastic
If you are a regular bread baker buy this book. Brilliant. Well laid out. Instructions easy to follow. DVD useful. Read more
Published 2 months ago by Simon Powell
5.0 out of 5 stars
very very good
This book has a video to accompany it, so it is like when my mother showed me how to cook. At last I can bake bread instead of bricks.
Published 3 months ago by guinne55
5.0 out of 5 stars
A must have
This is a fantastic insight into how to make really classy bread. I now have a reputation for making great bread, all credit to Bertinet and his desire to share his knowledge. Read more
Published 3 months ago by Lizzy Loo
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