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Dough: Simple Contemporary Breads Hardcover – September 30, 2005
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'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
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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.
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.
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.
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.