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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
Olive Magazine, October 05
revolutionary stuff
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
58 of 58 people found the following review helpful
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.
44 of 44 people found the following review helpful
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!
55 of 56 people found the following review helpful
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
Don't pay for fresh yeast
I can get fresh yeast free from my local Tesco - just ask at the in-store bakery. No need to buy from specialist websites! Read more
Published 1 month ago by Pam Wilkinson
really helpful
Really helpful book, great pictures and new techniques explained really well by the author. as someone who is baking everyday for my family in my single oven the techniques were a... Read more
Published 1 month ago by J. Douglas-de-fenzi
Transforming!
I have been making bread for over 10 years, have watched trends come and go, followed experts' advice . . . Read more
Published 2 months ago by Mildred Mittens
excellent
I loved this book more than I expected. This book truly is a must-read for anyone who loves doughs, breads, pizza and so on!!!!!
Published 2 months ago by laurab
An excellent intro to artisan breadmaking
I had been attempting to bake bread for years but was always disappointed with the results. Then I was loaned a copy of Dough, watched the DVD and haven't looked back. Read more
Published 3 months ago by paulpsych
Proper french bread at at last!
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. Read more
Published 3 months ago by Sevvy
good but not the best
I got a lot from this book (especially the DVD) and my bread making improved. However, I have found "The fabulous Baker Brothers" (supporting their channel 4 series) much more... Read more
Published 3 months ago by ray24
Amazing bread!
I have been making bread for a few years now and I have been using my Kitchen Aid to knead the dough as it does take out a lot of the hard work, plus you can get on with other... Read more
Published 3 months ago by Miss M
Things about bread I never new
Richard Bertinet is amazing when it comes to bread. My husband has become the bread maker in our house and has really spoilt us, cannot eat supermarket bread anymore. Read more
Published 5 months ago by Babs
Fantastic book and even better course at The Bertinet Kitchen
This is a great book, its clear and easy to follow and the extensive photos and the inclusion of the DVD make it invaluable for anyone wanting to make bread. Read more
Published 7 months ago by F. Black
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