Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Dough: Simple Contemporary Breads Hardcover – September 30, 2005
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Customers who bought this item also bought
What other items do customers buy after viewing this item?
'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
Top customer reviews
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!
I like to par bake and freeze loaves for later. Also like adding sesame seeds to top. Crust is excellent after spraying oven with water. So much easier than buying pricey containers to bake bread in as suggested by mothers such as Sullivan street no knead book. Also like to bake or thaw a par baked epi just before dinner. I will enjoy making many breads in Dough, to be sure.
I paid too much to buy fresh yeast as book recommends. Dry yeast works fine for me. The recipes are a bit a trouble to use because you have to flip back to several early sections to get basic info, however photos, videos, and text is beautiful and informative. I love working with dough more because of Dough.
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.
The book is broken into five sections, each dealing with a different dough formula: white (that's white as in French baguette, not Wonder Bread), olive, brown, rye and sweet doughs. I have made a few of the formulas and they are simple, sound and delicious. Small chapters also deal with ingredients, technique and loaf shaping. All in all, the book is solid and informative, as well as inspirational. It makes you want to bake.
The bonus DVD that's included shows Richard Bertinet working a batch of white (French) dough. Now whether you REALLY have to smack the dough on the counter is debatable, but the joy that Richard derives from working the dough is certain. The real gem is the forming of the dough into baguettes and rolls. Loaf forming is nearly impossible to learn from a book. The only way to catch on is by standing next to a master at work, but a close second is watching a master do it on video (this DVD). The only other DVD I have seen that deals with detailed loaf shaping is from King Arthur Flour (also recommended highly).
If you do pick up this book and have people over for dinner, make a few of the fougasses (the leafy looking loaf on the cover of the book)!!! On the DVD, Richard provides the details on how to form them. They are simple to make (once you have the dough made), wonderful to eat, and will get you raves from your guests. Trust me on this one.
Most recent customer reviews
Simple enough to use it over and over for basic breads, enough in depth knowledge to be able to get creative with your own flavor combos.