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Dough: Simple Contemporary Breads [Hardcover]

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Item Number 270242  
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Item description for Dough: Simple Contemporary Breads by Richard Bertinet...

Richard Bertinet takes you on a journey of development, so that once you have mastered the simple recipes, you can use them to create more innovative and advanced creations. All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the perfect dough.

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Item Specifications...

Pages   160
Est. Packaging Dimensions:   Length: 1" Width: 9.5" Height: 10.5"
Weight:   2.3 lbs.
Binding  Hardcover
Release Date   Oct 25, 2005
Publisher   Kyle Books
ISBN  1904920209  
ISBN13  9781904920205  

Availability  0 units.

More About Richard Bertinet

Register your artisan biography and upload your photo! Richard Bertinet is a James Beard Award-winning author and the owner of the Bertinet Kitchen cookery school in Bath, England, which draws attendees from all over the world. He lives in England.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Baking > Bread
2Books > Subjects > Cooking, Food & Wine > General

Reviews - What do customers think about Dough: Simple Contemporary Breads?

dough by richard bertinet  Sep 1, 2008
This is an excellent guide to breadmaking whether you are an experienced cook or just a beginner. Very clear instructions and the DVD is a great way to demonstrate the techniques described in the book. My previous attempts have produced rather brick-like specimens but 'dough' has transformed my bread into the genuine article.
Every bread I make has improved  Apr 5, 2008
Since I use the method of working the dough used in this book every bread I make has improved. The crust is better, the crumb is better and the bread has a better spring in the oven. The DVD is a great learning tool because watching Richard Bertinet makes his method easy to understand and to follow.

The only regret I have is that I did not have Richards Bertinet book/DVD 10 years ago when I started my bread baking hobby.

Richards second book "Crust" is also fantastic.
Simple bread cookbook, but with surprisingly good recipes  Mar 15, 2008
I borrowed this book from the library, along with lots of other bread cookbooks. I've returned the other books, but I keep renewing this one. I didn't think that this cookbook would have enough oumf, or expertise that I like in the Peter Reinhart books, but I think I like the recipes better in this one. Every recipe I've tried has worked really well and the dough has really been quite easy to work with. The DVD shows a new (to me anyway) method of kneading the bread, which worked quite well, although I still like the old push-pull knead style. And if you want to make whole wheat bread, the brown dough recipe works really well. I've also changed the author's all-white-flour recipes by substituting whole wheat flour and making an overnight biga. I will agree with another reviewer that the measurements are inconsistent and confusing, but I haven't had trouble figuring them out, and after all bread-making is not about exact measurements, it's about the feel of the dough. The format is well-organized and visually appealing. All-in-all I highly recommend this book to anyone who likes bread baking. I'm debating about whether this would be a good book for a beginner and I'm on the fence about that. It does have the DVD to demonstrate techniques and the recipes are simple enough, but the directions and amounts of ingredients are not crystal clear. As for experienced bread bakers, this book has some new tricks for old dogs (although one would never guess it, since the book has the look of an "easy" cookbook--more photo spread than substance).
great book and DVD, very inspirational  Jan 12, 2008
I got the bread baking bug after getting a Cuisinart and learning to make pizza. I've made a few breads before getting this book but this book is a revelation - full of great ideas and fantastic pictures. Sometimes the instructions leave you wishing you could ask questions or leave a few details out. Overall, though, a great book of ideas and bread-making inspiration.
Simply Great Results  Nov 4, 2007
With a few simple alterations in technique and measurements, you can go from the heavy brick like permeated with the overwhelming scent of yeast American type bread to delicious artisan bread as good as you can buy in the bakery if not better. Having the dvd to see exactly how Richard Bertinet works the dough is a wonderful addition. I felt like a bread-making genius after the first loaf. I didn't know you could get great bread from a normal oven at home.

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