5 of 5 people found the following review helpful
Great bread (and a minor irritation),
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This review is from: Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (with DVD) (Paperback)
I've got both "Dough" and now "Crust" by Richard Bertinet. Both are excellent books. They include DVDs in which Bertinet demonstrates his "kneading" technique. Using these recipes I've been able to bake lighter and crustier bread than with the ones I'd used before.
So why only 4 stars and not 5? Some of the quantities that Bertinet uses are almost commercial. For example, the recipe for fermented dough baguettes makes 12 baguettes. To be fair, he includes instructions for part-baking and freezing, so any surplus beyond your immediate needs can be stored, And of course, it is possible to cut the quantities of ingredients to make a smaller batch of dough. I just feel that this defeats the object of baking bread myself, which is to have it fresh.
Which brings me on to another point of (minor) irritation. For the same recipe as above, Bertinet gives you quantities for making 600g fermented dough, when the recipe only calls for 400g. Go figure!
So, on balance, a great book for baking, but it could be more practical for the domestic baker.