Ebook Dough: Simple Contemporary Bread, by Richard Bertinet
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Dough: Simple Contemporary Bread, by Richard Bertinet
Ebook Dough: Simple Contemporary Bread, by Richard Bertinet
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Review
"Richard Bertinet showed us his revolutionary way of baking bread, and I'm never going to see flour the same way ever again." (Ruth Reichl)
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About the Author
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. Richard's baking classes for cookery schools are always sold out and in 2005 he launched The Bertinet Kitchen, his immensely successful cookery school in Bath.
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Product details
Hardcover: 160 pages
Publisher: Kyle Books; Reprint edition (October 1, 2016)
Language: English
ISBN-10: 9781909487536
ISBN-13: 978-1909487536
ASIN: 1909487538
Product Dimensions:
9 x 0.6 x 10.1 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
66 customer reviews
Amazon Best Sellers Rank:
#102,195 in Books (See Top 100 in Books)
WOW! Just WOW!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!
Five simple doughs with lots of variations, and step by step instructions for french-style kneading with high-hydration doughs., Lots of luscious photos to whet your appetite. This is an excellent book for the beginning baker, or for an experienced baker who wants to experiment with adding flavors and new shapes to her repertoire. First thing I tried was the fougasse, because it's just so much fun, and it came out perfectly -light and chewy with a great crust. Comes with a CD showing Bertinet's kneading and shaping techniques, which is a nice bonus, even though most of it's available on YouTube. The only problem (I have the paperback edition) is the little round rubber thing that's supposed to hold the enclosed CD on the front cover. It's just not efficient and the CD kept falling off, so I had to file it separately from the book. a minor inconvenience.
I have this book and "Crust" also by Bertinet and together they offer a somewhat unique, but effective, teaching method for making homemade breads. "Dough", the first book, is the one being reviewed but my comments also apply to "Crust" as the two books are essentially volume 1 & 2 of a bread making course.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.
This book and the DVD that comes with it show you how to make absolutely great bread at home without any fancy equipment or appliances. What you do need is good natural flour, yeast, salt and water and some inexpensive simple kitchen equipment. The only reason for not giving it 5 stars is that this version uses the rather archaic avoirdupois system of ounces & pounds, and teaspoons & tablespoons -- while at the same time telling you to be accurate in your measurements. It even uses Fahrenheit temperatures [though some recipes give the conversion to Celsius. I still recommend it highly.
This book/DVD combination is an accessible introduction to artisan bread baking. In my opinion, the DVD alone is worth the price of the book/DVD together. There are more complex books that delve into preferments, retarded fermentation and sourdough, but this is a simple introduction that will inspire bakers to fire up the oven.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.
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