‘Richard is a master of his craft – ultra user-friendly, it might even change the way you look at bread forever.’
– Sunday Telegraph
Since it was first published in 2005, Dough has been widely recognized as the definitive guide to making bread at home. With over 60 recipes, this revised edition marks 20 years of Richard Bertinet’s practical and simple approach to home breadmaking.
Breadmaking has never been more simple and do-able. Though the doughs themselves vary, the technique for making each one is identical. The beauty of it is that it takes little to no time at all to fill a bread board with Fougasses, Breadsticks, Moroccan Rolls or Poppy Seed Stars, Sesame Plaits or Cardamom and Prune Bread, and no one will guess that they are all part of the same ‘family’.
Richard has been teaching bread making for several years and with his refreshing and easy approach you will discover how to ‘work’ the dough, get a feel for essential techniques, and have the confidence to experiment with your own ideas. Most of the breads in Dough take less than 1 hour to bake and there are suggestions on how to make the dough in advance ready for a wide range of sweet and savoury bakes – all in the knowledge that you’re being guided by a master of the craft.
New recipes: Pizza with a Biga Dough, Sultana and Rosemary Rolls, Apple Poolish Rye Bread, Cardamom Spiced Knots and Hot Cross Buns.
Contents include:
– Chapter 1: White Dough
– Chapter 2: Olive Dough
– Chapter 3: Brown Dough
– Chapter 4: Rye Dough
– Chapter 5: Sweet Dough
– Additional Recipes
– Suppliers
– Sunday Telegraph
Since it was first published in 2005, Dough has been widely recognized as the definitive guide to making bread at home. With over 60 recipes, this revised edition marks 20 years of Richard Bertinet’s practical and simple approach to home breadmaking.
Breadmaking has never been more simple and do-able. Though the doughs themselves vary, the technique for making each one is identical. The beauty of it is that it takes little to no time at all to fill a bread board with Fougasses, Breadsticks, Moroccan Rolls or Poppy Seed Stars, Sesame Plaits or Cardamom and Prune Bread, and no one will guess that they are all part of the same ‘family’.
Richard has been teaching bread making for several years and with his refreshing and easy approach you will discover how to ‘work’ the dough, get a feel for essential techniques, and have the confidence to experiment with your own ideas. Most of the breads in Dough take less than 1 hour to bake and there are suggestions on how to make the dough in advance ready for a wide range of sweet and savoury bakes – all in the knowledge that you’re being guided by a master of the craft.
New recipes: Pizza with a Biga Dough, Sultana and Rosemary Rolls, Apple Poolish Rye Bread, Cardamom Spiced Knots and Hot Cross Buns.
Contents include:
– Chapter 1: White Dough
– Chapter 2: Olive Dough
– Chapter 3: Brown Dough
– Chapter 4: Rye Dough
– Chapter 5: Sweet Dough
– Additional Recipes
– Suppliers
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