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Dough Paperback – Illustrated, 21 Feb 2008

4.7 out of 5 stars 198 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 (198 customer reviews)
  • Amazon Bestsellers Rank: 11,263 in Books (See Top 100 in Books)

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 the Hardcover edition.

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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
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: 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: 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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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: Hardcover
Being in the baking industry for a long time now and coming from many generations of bakers, I was suprised to find out and remember what great therapy it was to explore some of the different methods the author used to produce tasty european breads.
Mixing and working the dough and rejuvinating a 'starter' every day, in the ways described in the book gave a real sense of achievement in the end result.
Something that is obviuosly abundant with the author noticeable in the pride he takes in his craft.
I would say that whether novice or professional give this book a go.
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