Dough: Simple Contemporary Breads [With DVD] Hardcover – 25 Oct 2005
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"a wonderful book" -- Sarah Stacey, You Magazine, Mail on Sunday, September 05
"an essential tome" -- Tom Parker Bowles, Mail on Sunday Feb 06
Richard is a master of his craft... ultra-user-friendly... it might change the way you look at bread forever. -- The Daily Telegraph, 5 November 2005
irresistible... will change the way you bake bread -- LA Times, November 05
revolutionary stuff -- Olive Magazine, October 05
scrumptious... provides all you'll ever need to know about basic boulangerie -- The Scotsman, December 05 --This text refers to an alternate Hardcover edition.
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 alternate Hardcover edition.
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Top Customer Reviews
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.
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.
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!
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.
Most Recent Customer Reviews
Got this first one then had to get crust! says it all really. DVD is a fantastic addition because it takes away the scariness of giving it a go. Read morePublished 3 months ago by Amazon Customer
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... Read morePublished 4 months ago by sandydog
superb book if you are interested in making bread products. Great theory and practicePublished 4 months ago by H. Harriott
Love this book, I've made bread on and off over the years, but always ended up with a much denser loaf that I'd like, but this book gives an alternative way of working the dough... Read morePublished 5 months ago by Andy Dane