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Whether you are an experienced bread baker or a novice, Dough by Richard Bertinet will have something for you, from basic techniques to specific recipes.
The book begins with a section titled "Bread Talk." Here, Bertinet defines terms, lists basic equipment, and describes the basic method for making dough. Everything is well illustrated with clear and detailed photos. For example, there are a full dozen photos accompanying the section on how to work dough.
The remaining chapters are organized by type of dough: white, olive oil, brown (whole wheat), rye, and sweet. Each chapter opens with the instructions for how to make the base dough. Next we are treated to two pages of photographs of the beautiful breads that can be made from that single dough: flavored breads, shaped breads, free-form breads, and flat breads.
Then, of course are the recipes themselves. Each one is given in clear step-by-step detail with gorgeous photographs showing the completed loaf and/or specific baking methods. Bertinet has even enclosed a DVD so you can see him working the dough and forming loaves.
The Layered Rolls, made from the white dough, will probably end up on my table for my annual New Year's Eve dinner, and I plan to bake the Pecan & Cranberry Bread, made from the brown dough, this coming week. The soup bowls, made from the olive oil dough, look like a lot of fun; I hope I'm brave enough to ladle soup into them.
Here is a short video, from the Gourmet magazine website, showing Bertinet working sweet dough.
Published by Kyle Books, 2005
YTD: 90Source: Bought (see review policy)Rating: A