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Richard Bertinet

Dough Paperback – Illustrated, 21 Feb. 2008

by Richard Bertinet (Author)

829 ratings

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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.

Print length

160 pages
Language

English
Publisher

Kyle Cathie
Publication date

21 Feb. 2008
Dimensions

22.4 x 1.6 x 25.4 cm
ISBN-10

1856267628
ISBN-13

978-1856267625
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From the Publisher

Meet Richard Bertinet

Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award. www.thebertinetkitchen.com

Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and his award-winning book Dough is an invaluable and beautiful guide to making simple, contemporary bread

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

Book Description

A cook book that won the Julia Child Award, the IACP Best Cookbook of the Year Award, a Guild of Food Writers' Award and a James Beard Foundation Award.

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Product details

Publisher ‏ : ‎ Kyle Cathie; new paperback edition (21 Feb. 2008)
Language ‏ : ‎ English
Paperback ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 1856267628
ISBN-13 ‏ : ‎ 978-1856267625
Dimensions ‏ : ‎ 22.4 x 1.6 x 25.4 cm

Best Sellers Rank: 10,199 in Books (See Top 100 in Books)
- 40 in Bread Baking

Customer reviews:
829 ratings

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About the author

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Richard Bertinet

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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.

Customer reviews

5 star		77%
4 star		16%
3 star		5%
2 star		1%
1 star		1%

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Top reviews from United Kingdom

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Scott

Misleading title

Reviewed in the United Kingdom on 2 April 2019

Verified Purchase

I'm not sure why this author likes bread so much but this is clearly not the Homer Simpson autobiography I wanted.

36 people found this helpful

Helpful

sandydog

I tried most of the recipes before writing this review

Reviewed in the United Kingdom on 27 March 2016

Verified Purchase

I have now used most of the recipes, with complete success. I nearly lost my nerve on the first batch of bread and considered adding more flour, but decided to trust the recipe and carry on. It seemed hopelessly sticky at first. By the second batch I had the hang of it. When I progressed to the sweet recipes my first batch was just a little too sticky so I added only about a teaspoon of flour at the end. I think it may have been needed because the eggs were a little large.

I have weighed the liquid for every recipe as it is much simpler than trying to measure it. I put everything in cold, but sometimes put the dough in the microwave for twenty seconds at the end of the kneading. It takes the chill off nicely while the weather is cold.

I have resisted buying any special equipment as I have very little storage space. I have used an upside down baking sheet to drop the bread onto a pizza stone in the oven. I first put the bread on silicon baking paper and slid that out onto the stone with the bread still on it. Very easy.

For the Pain Campagne I used a sieve (stood in a saucepan) and a colander lined with t towels as rising baskets. They worked perfectly, if not elegant to look at. I used a sharp knife or scissors to slash the dough. I am too clumsy to want to try razor blades.

The only instruction I the recipes I have ignored is to put the oven on at the start of the recipe. It would cost far too much in electricity.

I thought I knew how to make basic bread but this book has simplified the whole process and given me much better results. The only problem I have now is to stop eating so much of it.

45 people found this helpful

Helpful

FAGES Wendy

Here's a cookbook that will not stay in the shelf!

Reviewed in the United Kingdom on 17 February 2020

Verified Purchase

Here is an masterpiece on all facets for crafting and baking traditional breads, taught by Richard Bertinet whose love for baking bread began at age 5 in his native Bretagne. You are never alone wrestling with sloppy wet dough; he's with you every step of the way, encouraging you to keep working it until it's the right feel and texture. I am baking my way through it right now! I also bought his sequel Crust, even more wonderful.

4 people found this helpful

Helpful

Amazon Customer

Great book for complete beginners. Covers the basics + lots of tempting breads to try

Reviewed in the United Kingdom on 11 April 2017

Verified Purchase

As a complete beginner at bread making I did a bit of research to find a good book when starting out and I am really happy with this purchase. The instructions are clear and the book gets you started with a minimal amount of kit and with confidence. It's very encouraging in tone! I like the fact that there is a DVD to show you the kneading technique, although I had a good stab it at just using the pictures and instructions in the book which are great. I find it's got a really tempting selection of recipes - I've tried the baguettes, the pizza dough, and the apricot and oat loaf so far. Will definitely be doing many more. Highly recommended.
It lost a star as I found it a bit confusing to switch between the basic steps and the recipe-specific steps, takes a bit of working out!

13 people found this helpful

Helpful

Mr. P.

Easy to follow and tasty!

Reviewed in the United Kingdom on 18 May 2020

Verified Purchase

I've read a few baking books recently, but most were either too complicated or too simplistic.

Thankfully this book came to the rescue. There's just enough information to teach you how to make amazing bread, but not so much information that you get overwhelmed.

I've made a few of these recipes from the book, and adapted some of the others to my own tastes. Every one has been brilliant so far!

The dough making method is brilliant too, so much easier than normal kneading.

3 people found this helpful

Helpful

Amy

A bread-making revolution

Reviewed in the United Kingdom on 2 October 2020

Verified Purchase

Oh my gosh. This book and the dough making method has changed my life! Haha, but seriously, once you get it, you've got it, and it is so easy. The book has a great range of interesting breads to make, and different ways to make different loaves and breads which you can then easily adapt to different ingredients. I'm having a lot of fun with it, and eating it! I already bought it for my mum!

One person found this helpful

Helpful

Emmster

Excellent book, excellent results

Reviewed in the United Kingdom on 29 July 2012

Verified Purchase

The book itself is nice. Well written and with lovely photos. The step by step pictures at the start are a nice tough because they let you see the intermediate stages of working the dough - which is an important element.

This book has opened my eyes to two things: the first that, when I use fresh yeast, the results are awesome in comparison with dried. The second that, with the working technique given, I can produce a family loaf for proving in about 10 minutes from measuring to cleaning up. If you really get into a good rhythm with the dough - it really doesn't need much more than 5 minutes working.

For a straight loaf, I bung my dough into a loaf tin, let it rise until I'm happy and then put it into a hot oven - no knocking back, no messing around. This gives me a lovely light and airy crusty loaf in minimal time with minimal fuss - which is exactly what I wanted.

There are several different dough variants (go look in the table of contents!) and lots of minor variations in the dough cutting / minor ingredients that you can use to produce a whole range of lovely looking (and tasting!) bread. The fougasse is a great little bread to give you confidence and will impress the wife/husband/partner/kids when you present them with it.

I cannot recommend this book enough if you want a non-nonsense guide to knocking up a quick loaf or any of the other included breads.

13 people found this helpful

Helpful

Katkin

Different technique!

Reviewed in the United Kingdom on 6 April 2013

Verified Purchase

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 technique which traps lots of air bubbles in the dough giving the characteristic light and airy continental breads such as French stick. The DVD is very good and it's easy to follow the processes which Bertinet demonstrates. Have made several types of bread from this book, all of which have turned out very well. One word of caution... Even though he advocates using dried yeast in the same way as fresh yeast, the dried type for hand baking which we can buy here in supermarkets, still needs to be activated with warm water and sugar as per instructions otherwise it won't work!
Apart from that proviso, I can heartily recommend this book.

10 people found this helpful

Helpful

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