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Dough: Simple Contemporary Bread
22.00 JOD
Available on: 2026-02-26 at 3:00 am
Description
‘Richard is a master of his craft – ultra user-friendly, it might even change the way you look at bread forever.’- Sunday TelegraphBreadmaking 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 Bertinet 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.
Additional information
| Dimensions | 20.3 × 26.6 cm |
|---|---|
| by | |
| Format | Hardback |
| Language | |
| Pages | 160 |
| publisher | |
| Year Published | 2026-2-26 |
| Imprint | |
| Edition Number | 1970-1-1 |
| Publication City/Country | London, United Kingdom |
| ISBN 10 | 1804193577 |
| About The Author | The Dough Co. Consulting Ltd (Author) Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award. http://www.thebertinetkitchen.comRichard Bertinet (Author) Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award. http://www.thebertinetkitchen.com |
| Other text | New edition of the highly successful Dough from expert-baker Richard Bertinet on how to make the perfect dough. |
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