Dough: Simple Contemporary Bread

(Paperback)

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Description

The essence of this contemporary book on breadmaking is that it is simple and do-able. With Richards refreshing and easy approach you no longer knead the dough, but `work it, allowing air and lightness to prevail, rather than creating that well-known, homemade `brick bread. Each of the five chapters begins with a slightly different dough White, Olive, Brown, Rye and Sweet and from this `parent dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canap or show off with home-made Doughnuts the recipes are a delight.

Includes a free 30-minute DVD

Author Bio

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food-related businesses. Richards baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen (TheBertinetKitchen.com), his immensely successful cookery school in Bath.