![Dough: Simple Contemporary Breads [With DVD]](http://photo.goodreads.com/books/1188317198m/1784947.jpg "Dough: Simple Contemporary Breads [With DVD]")
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 innovati...
read full description
reviews
Jul 01, 2009
DeAnne
rated it: 
Richard's book has revolutionized how I make bread...and I make bread a lot. After learning his methodology, I've been able to keep the KitchenAid under the cabinet, and gave my bread machine away. I do everything with just a scale, a mixing bowl, a bowl scraper and a clean counter top. It takes no more time than doing it in a planetary mixer, but I feel so much more involved in the process, and I believe that I've become a much better baker by being able to handle and learn the textures of "
More...
0 comments
like
(1 person liked it)
Feb 04, 2012
Charles
rated it:
The notion of no-knead bread has become commonplace in the last few years - The smell and flavor of fresh bread with minimal effort. After several failures at 'real' bread making, no-knead provided a magical shortcut for this tricky, humiliating, process. Several years later I gave kneading another chance, inspired by a video of Richard Bertinet athletically slapping the dough on his work surface and conjuring four perfect baguettes. Only kneaded bread can be shaped this way, so I mixed the four
More...
Feb 16, 2010
Ellen
rated it: 
I love to bake bread, and after reading a number of reviews, I assumed this book would change my life. Yes, I know that is a lot to ask, but nonetheless.
Instead this has to be the worst editing job of a book I have ever seen. Ingredients are left out and then mentioned later. Temperatures are off. Its a big fat mess with lovely, lovely pictures. On top of all of that I don't particularly like his method. It seems needlessly cumbersome and sticky.
I still prefer m More...
Instead this has to be the worst editing job of a book I have ever seen. Ingredients are left out and then mentioned later. Temperatures are off. Its a big fat mess with lovely, lovely pictures. On top of all of that I don't particularly like his method. It seems needlessly cumbersome and sticky.
I still prefer m More...
Jan 06, 2012
Mara
rated it: 
I find the layout sometimes confusing (e.g., inclusion of the pesto recipe where it seems to be in another recipe), but almost all of the breads have worked out beautifully. I alternate between his kneading method and what he calls "The English method" and have not noticed a significant different in the end result. I still like knocking my dough back a couple of times instead of just once to enhance flavours, but I am truly a fan of this book.
Aug 01, 2011
Jarkko
rated it:
After trying every recipe from this book, I guess I can safely say I have read it :)
This was the book that got me hooked to making bread. Now that I'm an addict, I have already read many more books than this one, but I still return to Dough for some of the basic recipes when in hurry. Richard Bertinet is a great teacher, and I will wholeheartedly recommend his books as primers to cooking and bread making alike.
This was the book that got me hooked to making bread. Now that I'm an addict, I have already read many more books than this one, but I still return to Dough for some of the basic recipes when in hurry. Richard Bertinet is a great teacher, and I will wholeheartedly recommend his books as primers to cooking and bread making alike.
Oct 16, 2008
Libbeth
rated it:
I much prefer Richard's way of working the dough. Somehow I never got along with kneading but I love this way, that is new to me. I happened to mention the book on my blog and Jo Bertinet commented and gave me great advice to use a floured linen tea towel to prove the dough on, so that it doesn't stick and thus make it difficult to transfer to your baking stone or tray.
I also bought one of the special scrapers but find a good silicone spatula works quite well - but the scraper is better fo More...
I also bought one of the special scrapers but find a good silicone spatula works quite well - but the scraper is better fo More...
Oct 13, 2009
Donna
rated it:
Super, super cookbook. My son never had made bread, and everything he baked out of this book was great.
Mar 02, 2011
Jane
rated it:
One of my favorite bread books--and something I give as a gift from time to time.
It even comes with a DVD. I've had a lot of fun with this bread book, and the most amazing thing it has done for me is to cure me of my fright of a moist dough. Lots of fun recipes--really like the basic mixes of sweet and French doughs. The photos are inspiring--makes your mouth water just paging through...
It even comes with a DVD. I've had a lot of fun with this bread book, and the most amazing thing it has done for me is to cure me of my fright of a moist dough. Lots of fun recipes--really like the basic mixes of sweet and French doughs. The photos are inspiring--makes your mouth water just paging through...
May 21, 2008
Janet
rated it:
The way how Richard's way of making a dough is really good, more time efficient and I feel the bread is more airy. The DVD that goes with it is a must have making it easier to understand. Also his suggestion of keeping back a small dough in the fridge as a ferment and add to the next dough is more manageable than making sourdough. Especially when you travel a lot.
Sep 07, 2011
Brian
rated it:
I used this book to teach myself how to bake bread, and it was the perfect guide. The doughs are simple to make, and Bertinet's methods are a little different but very effective. In particular, I recommend learning his method of kneading. This book comes with a useful DVD that illustrates some of the his techniques.
Sep 07, 2011
Jane
rated it:
I'm having such fun with this book. I love the basic kneading process--so different from what one finds in other books, but what I used to witness in my dad's bakery. I'd recommend this book before any other to the brand new baker. His technique keeps moisture and flavor trapped in the dough and is light on the biceps!
Jan 05, 2008
Jerzy
rated it:
He's got a really interesting way of working the dough, quite different from the usual kneading. The DVD that comes with the book shows it pretty well, and once you've gotten the hang of it, it takes much less effort than kneading. Plus the breads are tasty and fun!
Jan 29, 2012
Ich liebe dieses Buch.
Bisher ist mir jedes Rezept gelungen, wobei ich noch lange nicht alle ausprobiert habe.
Aber allein die Aufmachung des Buches macht Lust darauf, selber Brot zu backen. Oder Pizza. Oder Grissini.
Einfach herrlich.
Bisher ist mir jedes Rezept gelungen, wobei ich noch lange nicht alle ausprobiert habe.
Aber allein die Aufmachung des Buches macht Lust darauf, selber Brot zu backen. Oder Pizza. Oder Grissini.
Einfach herrlich.
Sep 07, 2011
Mo
rated it:
This book is great! The recipes are super simple, and everything I've made so far has been fantastic. My favorite: it's a tie between the Everyday Loaves and the Scones. So tasty!
Jan 29, 2012
Jan 10, 2012
Jan 05, 2012
Dec 19, 2011
Dec 28, 2011
Nov 10, 2011
Nov 07, 2011
Sep 24, 2011
