Dough: Simple Contemporary Bread by Richard Bertinet

  • White dough

    from Dough: Simple Contemporary Bread Dough by Richard Bertinet

    • Categories: Bread & rolls, savory
    • Ingredients: store-cupboard ingredients; bread flour
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Notes about this book

  • mjes on September 26, 2019

    This cookbook has been the cookbook of the month for March 2019 for the Great British Chefs Cookbook Club

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.

    • Kellythesocialfoodie on August 04, 2023

      Before leaving the dough to rest you can add olives, roasted peppers, roasted onions or herbs

  • 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!

  • Baguettes

  • Pain facon beaucaire

    • kateastoria on September 02, 2025

      great everyday sandwich rolls. Super-fast to shape and slice. Always have a really good crumb.

  • Pain de mie/everyday loaves

    • kateastoria on March 12, 2026

      Excellent in a 9" pullman pan

  • 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.

    • Kellythesocialfoodie on August 04, 2023

      Variation: pesto olive and peppadew

  • Ciabatta

  • Seaweed bread

    • kateastoria on September 02, 2025

      couldn't really taste the guinness or the seaweed. Not sure it was worth the hassle compared to white doug; the cider bread is so much tastier.

  • 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.

  • Walnut bread

    • reader1trees on March 28, 2024

      I made this using Doves Farm light rye flour and it was a great success. My only problem came when moving the proved dough onto the baking sheet which spoiled the perfect appearance so if I made this again I would do the second proof on a lined sheet rather than a cloth. The loaves didn't rise much in the oven and because they have a large surface area they cook through very quickly so keep an eye on them and check quite early on. They cut into lots of small slices which are good for dipping or using as part of a mezze style meal.

  • Somerset cider bread

    • mjes on October 05, 2021

      This rye-wheat-cider bread is an excellent base for open-faced sandwiches especially ones with pork. However, I don't see my using it as a daily all-purpose bread.

    • kateastoria on September 02, 2025

      So delicious. Leave dough in fridge overnight for extra depth.

  • 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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  • ISBN 10 1856266109
  • ISBN 13 9781856266109
  • Published Sep 30 2005
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Each of the five chapters begin with a slightly different dough - white, olive oil, brown, rye and sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Though the doughs vary, the technique for making each one is identical. The beauty of it is that it takes no time at all to fill a bread board with, say, striking looking Fougasses, Breadsticks, Moroccan rolls etc (from the White Dough chapter) or Poppy Seed Stars, Sesame plaits and chunks of Pecan and Cranberry, or Cardamom and Prune bread (from the Brown chapter) and no one will guess that they are all part of the same 'family'. Richard Bertinet has been teaching bread making for several years and has his readers at heart throughout this modern look at an ancient art. Once you get the feel for the DOUGH, you can experiment with your own ideas. Most of the breads take less than 1 hour to bake and there are suggestions for how to make the bread in advance, use the freezer and, above all, comes the knowledge from a master-baker of how to make the perfect dough.

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