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Dough: Simple Contemporary Breads Hardcover – September 30, 2005

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Dough: Simple Contemporary Breads + Crust: From Sourdough, Spelt, and Rye Bread + Pastry: A Master Class for Everyone, in 150 Photos and 50 Recipes
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Product Details

  • Hardcover: 160 pages
  • Publisher: Kyle Books; Har/DVD edition (September 30, 2005)
  • Language: English
  • ISBN-10: 1904920209
  • ISBN-13: 978-1904920205
  • Product Dimensions: 9.2 x 0.8 x 10.5 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #129,030 in Books (See Top 100 in Books)

Editorial Reviews


'Bertinet takes the scare out of making homemade bread with a lot of step-by-step photographs' -- Wilkes Barre Times Leader, Pennysylvania

'Make sure you read this book on a full stomach, or the stunning photographs will send you to the breadbox.' -- The Fresno Bee

Not only is the basic technique for bread in Dough quicker, easier and less floury, but it is laid out in step-by-step color photos and on a DVD that is invaluable. --Los Angeles Times, November 29, 2005

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

More About the Author

Originally from Brittany in Northwest France, Richard trained as a baker
both in Brittany and at the Grand Moulin de Paris. His catering background
included a stint at the Silver Plough at Pitton in Salisbury, England, where
in 1990, he was awarded American Express Magazine's UK Pub of the Year.

In 1996, a position as Operations Director with the Novelli Group of
restaurants brought him to London, where he set up the Dough Co., his
consultancy business, in 2000. Since then Richard split his time between
advising on the development of new products for several of the supermarket
chains, teaching, and writing.

In 2004, with a young family, Richard and his wife Jo decided to head to
Bath, England, to be closer to Jo's family. The plans for The Bertinet
Kitchen began to take shape and they opened in September 2005, the same year
that Richard's first baking book, DOUGH, was published by Kyle Cathie. That
book went on to win the 2006 Best Cookbook of the Year Award from the IACP
and the 2006 James Beard Foundation Award for Excellence for Best Book in
the Baking and Desserts category.

Richard published his second book, CRUST, in 2007, and is writing a third
book, COOK, to be published in 2010. The school has won many accolades and
was recently chosen as one of the top 10 cooking schools in the world by
GOURMET magazine. Visit it online at www.thebertinetkitchen.com

Customer Reviews

4.7 out of 5 stars
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See all 41 customer reviews
I have recommended this book to more than one person already.
A. G. Colston
Very clear instructions and the DVD is a great way to demonstrate the techniques described in the book.
H. E. Novell
This book/DVD combination is an accessible introduction to artisan bread baking.

Most Helpful Customer Reviews

74 of 76 people found the following review helpful By Charles J. Robinove on May 15, 2006
Format: Hardcover
The book won the IACP award for the "Best First Cookery Book" and was overall winner of the "IACP 2006 Cookbook of the Year". With a recommendation like that, it would seem that this is bread book that is hard to beat. I have made a few of his recipes, watched the very good DVD, and studied the book closely. I made fougasse, bread shots, baguette, epis, focaccia, and a couple of others.

I had to be very careful using the book because of the numerous confusions and inconsistencies. For example, a recipe ( page 33) calls for "1/3 ounce (10g) fresh yeast, 18 ounces (no grams specified) white bread flour, and 12 1/2 ounces water (or 13 fl. oz. in a measuring cup - just over 1 1/2 cups, but weighing is more accurate). Notice the confusion between avoirdupois ounces and fluid ounces. Other recipes combine fluid ounces, avoirdupois ounces, and tablespoons. I am also unsure if he uses British fluid ounces or American fluid ounces; there is a difference in weight.

Bertinet is a French baker who runs a cooking school in Bath, England. It's interesting that in the list of credits, among the Copy editor and the Indexer, there is an "Americaniser", a job I have never heard of before! It is obvious that no one proofed this book as well as they did the bread. Indeed, I wonder if, in picking this book for the prize, anyone actually made any of the bread or if they just liked the look of the book and the fact that it had a DVD with it.

Actually the book is good and the recommended way of handling the dough makes an excellent crumb. The baguettes and epis were great. I think it's a pretty good book for the home baker once the reader can figure out the recipes.
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51 of 52 people found the following review helpful By Amazon Customer on January 22, 2006
Format: Hardcover
Well, I found another gem...this book is just plain lovely. Richard Bertinet loves to bake bread. And he passes this on to the reader through his style, technique and results. Very clear explainations of ingredients, procedures, time required and with beautiful pictures on quality paper. Oh, and you get an instructional CD. It just doesn't get much better.

I have been baking bread for almost thirty years. Not always regularly since my kids are older, but enough to still love to learn a thing or two, or more from this book about flours, fresh yeast, a different way to work the dough. Not an all-inclusive book on bread, but rather a book of just what the title says, simple contemporary bread. I don't know that there is anything radically different in this book; it simply inspires and excites: Not too bad in itself. It also helps you to make darned good bread. The Fougasse is worth the price of the book alone.

Even if you have never baked a loaf in your life, give this a look. This book takes bread baking to exactly what it is: Flour, yeast, water, salt and your hands. This is not rocket science, this is simple, classy comfort. Perfect.
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19 of 19 people found the following review helpful By J. Henry on April 20, 2006
Format: Hardcover
The DVD included with this book gives the most detailed visual instructions on creating bread dough that I have ever seen, much less read. I'm not an avid reader of bread-specific baking books, but the instructions included with the bread recipes in the more general baking books that I own devote about two sentences to how to actually mix the flour with the wet ingredients and develop the dough.

This book presents an entire philosophy, and the results have been fantastic. Acceptance of the proper higher initial moisture level and the use of the stretching technique presented here have truly elevated our breads and our interest in breadmaking to a whole new level.
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50 of 57 people found the following review helpful By C. Terzis on November 9, 2006
Format: Hardcover
I expected different things from this book than what I received. Bertinet is a frenchman living in England, but instead of bringing his own bread culture to the english, he turned into an Englishman himself. The products in this book are oriented towards the English public. Yes, even the French traditional breads too. There are no baker's formulas not even metric weights! Everything is in English ounces, pounds and fluid ounces. The recipes are all simple both in the good and the bad meaning of the word. That is, they are easy to make, but they are lacking in taste. The reason is that the author uses almost exclusively the straight method for his breads ie mixing the dough, leaving it to double, cutting and shaping it, proofing and baking it, all in the space of about 2 hours! This is just not enough time for the dough to develop its taste. There are only a couple of recipes using the ferment method and none using sourdough. The breads do look good but their taste does not match their looks. I would give this book two stars if it wasn't for the beautiful photos and the DVD( which, by the way lasts only 22 minutes). If you want to bake beautiful looking, great tasting bread I suggest you get hold of "BREAD" by Jeffrey Hamelman or "The taste of bread" by Raymond Calvel.
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17 of 18 people found the following review helpful By Samuel Fromartz on October 24, 2006
Format: Hardcover
I have been baking for about 8 years now, on and off, and for the most part eschewed the simple straight doughs in favor of more complex sourdoughs, or poolish starters (making a mini-dough several hours to 1-day before mixing the dough and adding it to improve flavor.)

What so many bread books can't teach you is how to knead. Nancy Silverton's Breads from La Brea Bakery comes closest in explaining the technique, and emphasizing extremely important steps such as resting, to let the flour absorb water on its own. But there is always something lacking in a written description (and this from a writer).

My perennial problem with bread though was an inability to get enough air into the dough to create what I call uneven bubble structure, the sort that the best artisan bakeries achieve. The major contribution of Bertinet's book is that he shows you in the DVD how to trap air in the dough so that you get this uneven structure and an airy bubble-filled crumb. Although the DVD is a bit amateurish (too many shots of his head when we should be looking at the dough), it does show a great kneading tecnique of stretching the dough and trapping air that results in a great crumb. It also shows you what condition the dough should be in during different phases of kneading, such as soupy and gloopy at the outset and satiny and smooth toward the end. (This white dough recipe is also perfect for pizza).

I have been following his white dough recipe (for experienced bakers, he uses 70-percent hydration), with a few adjustments. I think if you just make a straight water, yeast, flour, salt dough with a 1 hour rest, shaping and 1 hour rise, as he suggests, the dough will taste yeasty.
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