Dough: Simple Contemporary Bread by Richard Bertinet

Search this book for Recipes »

Notes about this book

  • Eat Your Books

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

  • 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

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1904920209
  • ISBN 13 9781904920205
  • Linked ISBNs
  • Published Oct 25 2005
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States, United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie Limited

Publishers Text

2006 James Beard Award Winner! Baking and Desserts Category!

2006 IACP Award Winner: First Book Category! IACP Cookbook of the Year!

Richard Bertinet takes you on a journey of development, so that once you have mastered the simple recipes, you can use them to create more innovative and advanced creations. All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the perfect dough.

DVD enclosed.

Other cookbooks by this author