Fee Download Dough: Simple Contemporary Bread, by Richard Bertinet
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Dough: Simple Contemporary Bread, by Richard Bertinet
Fee Download Dough: Simple Contemporary Bread, by Richard Bertinet
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This award-winning book is an invaluable and beautiful guide to making simple, contemporary bread. Richard Bertinet brings back the fun to breadmaking with his practical and easy approach that it is simple and do-able. He uses a method of ‘working' the dough rather than ‘kneading' it, allowing air and lightness to prevail, so you don't create that well-known home-made “brick bread”, and gives additional guidance on techniques as well as showing recipes step-by-step in the free 30-minute DVD.
The five chapters start with a basic bread―White, Olive, Brown, Rye, and Sweet―and from this “parent” dough you can bake 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 tantalizing 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 favorite flavors.
- Sales Rank: #206720 in Books
- Published on: 2016-10-01
- Original language: English
- Dimensions: 9.88" h x .54" w x 8.96" l, .0 pounds
- Running time: 30 minutes
- Binding: Paperback
- 160 pages
Review
"Richard Bertinet showed us his revolutionary way of baking bread, and I'm never going to see flour the same way ever again." (Ruth Reichl)
From the Publisher
Dough is winner of the 2006 IACP COOKBOOK OF THE YEAR award Dough has been awarded a 2006 James Beard Foundation Award for Excellence for Best Book in the Baking and Desserts category Dough has been nominated for an Andre Simon Award
From the Author
This wonderful book won two major culinary cook book awards.
The IACP (International Association of Culinary Professionals), an international association of culinary professionals with 4,000 members world-wide, bestowed two major honors on our title.
2006 COOKBOOK OF THE YEAR -- literally the best in show.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Wow - it works, and it's easy!
By Vin
WOW! Just WOW!
I've been trying to learn how to make good bread at home for a while, and have baked many loaves (about 3 5lb bags of flour worth), and have never been satisfied with the results, following directions and methods found elsewhere.
My very first attempt at Richard's methods has produced wonderful results! The dough is kneaded sufficiently in just a few minutes, has much better gluten development (without adding Vital Wheat Gluten), rises better... just better in every way than my previous attempts.
The included video is short, and I would say barely sufficient, but extremely helpful. No book can adequately describe the kneading method, and watching him do it on the video explains everything. I guess a picture is worth a thousand words after all.
If you want to make some good bread, get this book!
2 of 2 people found the following review helpful.
BEAUTIFUL FRESH BREADS
By mary
LOVE THIS BOOK: It's easy to weigh out the recipe, especially if you have a food scale. I use small paper bags for the flour as he uses.
I've had this book 3 weeks and already am the proud owner of 7 different flours in my arsenal. I'm amazed, how many , Different flours my local food store has. Today's bread has raisins,
Shallots, and hazelnuts. unusual and delicious at the same time. The book or the breads make great gift items.
Easy and concise instructions, and there's a video.
3 of 3 people found the following review helpful.
good book, DVD makes it much better
By J. Janssen
I have this book and "Crust" also by Bertinet and together they offer a somewhat unique, but effective, teaching method for making homemade breads. "Dough", the first book, is the one being reviewed but my comments also apply to "Crust" as the two books are essentially volume 1 & 2 of a bread making course.
Bertinet hails from Brittany and his northern French upbringing is evident throughout. He makes bread the way it's made in small French villages where the English influence predominates. The included short DVD's guide the reader through the basic mixing and kneading process that is somewhat different from the typical method employed in most bread books. Is it better? I don't think so, but it is another way of achieving the desired result and his demonstrations take place in a home (albeit, well equipped) kitchen rather than a commercial bakery or video production set so it's very reassuring to the novice.
The recipes themselves are good, but not great. And, like just about all bread making books they include a large percentage of breads that you probably won't ever make. I mean, let's face it, most home bakers want to make VERY GOOD baguettes/round loaves, a sourdough or two, good rye, some Italian loaves and a good pizza dough. Bertinet includes these along with numerous other breads and shapes, but then so does just about every other bread book out there. What makes these books valuable is the visual hands on experience one gets from the DVD's.
If you've never made bread (successfully) before these books would be a very good instructional tool and (with the included DVD's) worth the $50 they will run you. If you're a little more experienced I would HIGHLY recommend Maggie Glezer's "Artisan Baking". It's only available in paperback and there's no DVD's, but the content and photography is excellent. I would also recommend the chapter on bread in Julia Child's "The Way to Cook" as a excellent introduction to "french bread" making. It's also probably the best all around cook book you can buy.
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