Dough - Richard Bertinet

Simple contemporary bread. 

Dough is the essential practical (and award-winning) guide to achieving bakery-standard bread in your very own home kitchen. Richard Bertinet's expertise is unparalleled and here he distills all his knowledge into easy-to follow steps that are the key to a perfect baguette, fougasse, focaccia, ciabatta, pizza, pain viennois... and all the many many other mouthwatering things that can be done with a little flour, yeast, water and a pinch of salt.

The five chapters begin with a basic bread - White, Olive Oil, Brown, Rye and Sweet - and once you've mastered these parent doughs, the sky's the limit. Nothing is complicated or time consuming and all you need is a standard domestic oven and a healthy appetite . And with recipes for Apricot and Oat Bread (extremely good toasted with cheese), Seaweed Bread (fantastic with oysters) and Orange and Mint Loaf (ideal with scrambled eggs and crispy bacon), there is a tempting doughy delight for every occasion, perhaps even every day!

First published in 2005, Dough has won countless awards and been hailed as a true classic. No self-respecting home baker should be without it.  

Publishers: Octopus Publishing Group

ISBN: 9781856267625

Pages: 160

Weight: 753g

Dimensions: 252 x 222 x 16 mm