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Dough: Simple Contemporary Bread by Richard Bertinet

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Notes about this book

  • Eat Your Books

    2006 James Beard Award Winner, International Association of Culinary Professionals (Cookbook of the Year)

Notes about Recipes in this book

  • White dough

    • Astrid5555 on May 05, 2016

      Excellent base recipe for a lot of other delicious breads in this book.

  • Fougasse

    • Astrid5555 on October 01, 2016

      These are made from RB's simple "White dough" and are easy to make. They look quite impressive once you have mastered the shaping and cutting. Great for dinner parties because you can parbake them in advance and finish them innthe oven right on time once needed.

  • Layered rolls

    • Astrid5555 on December 31, 2013

      Super simple and fun to make. Next time would make them smaller by using small cookie cutters. Used half a recipe of white dough, as I had leftovers from the Olive, herb and Romano sticks.

  • Olive, herb, and Romano sticks

    • Astrid5555 on January 01, 2014

      Looks impressive, tastes great - a real winner!

  • Coarse salt and rosemary focaccia

    • Astrid5555 on July 28, 2016

      This is a simple yet delicious focaccia recipe. Made in my standmixer instead of by hand due to time constraints, works well! Very wet dough.

  • Brown rolls

    • Delys77 on February 25, 2013

      There are about 62% whole what can be completed in just a few hours of proofing without any fermentation (Biga). The result is quite light, with very good flavour an excellent texture. The only challenge was that they took closer to 13 minutes to brown. Perhaps next time I will use the convection function.

  • Doughnuts

    • Astrid5555 on October 08, 2016

      These are quick and easy to make and delicious! Made without filling and coated only with cinnamon sugar. Kids could not get enough of them!

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Reviews about this book

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  • ISBN 10 1909487538
  • ISBN 13 9781909487536
  • Published Oct 01 2016
  • Format Paperback
  • Page Count 160
  • Language English
  • Edition Pap/Dvdr R
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

This award-winning book is an invaluable and beautiful guide to making simple, contemporary bread. Richard Bertinet brings back the fun to breadmaking with his practical and easy approach that it is simple and do-able. He uses a method of ‘working' the dough rather than ‘kneading' it, allowing air and lightness to prevail, so you don't create that well-known home-made “brick bread”.

The five chapters start with a basic bread?White, Olive, Brown, Rye, and Sweet?and from this “parent” dough you can bake a vast variety of breads really easily. There are breads for every occasion?bake a pile of scones for tea, make pizza dough with the kids or friends, impress your guests with puff balls for supper, knock up a tantalizing focaccia for an informal lunch or treat yourself to a honey and lavender loaf for breakfast?the choices are endless as once you've mastered a “parent” dough you can experiment with your own favorite flavors.

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