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Dough: Simple Contemporary Breads by Richard…
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Dough: Simple Contemporary Breads

by Richard Bertinet, Jean Cazals

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201458,418 (3.94)3

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» See also 3 mentions

English (3)  German (1)  All (4)
Showing 3 of 3
I much prefer Richard's way of working the dough. Somehow I never got along with kneading but I love this way, that is new to me. I happened to mention the book on my blog and Jo Bertinet commented and gave me great advice to use a floured linen tea towel to prove the dough on, so that it doesn't stick and thus make it difficult to transfer to your baking stone or tray.
I also bought one of the special scrapers but find a good silicone spatula works quite well - but the scraper is better for cutting amounts off the dough. ( )
  Libbeth | Oct 19, 2008 |
Beautiful book with many innovative ideas. I love Bertinet's kneading method. ( )
  oriboaz | May 5, 2008 |
This is a very pretty book. The recipes are interesting and those that I've tried are pretty tasty. I like that measurements are given in weights as well as volumes in order to be more precise.
  snickerpants | Mar 29, 2008 |
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» Add other authors (6 possible)

Author nameRoleType of authorWork?Status
Richard Bertinetprimary authorall editionscalculated
Cazals, Jeanmain authorall editionsconfirmed
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Baking bread from dough involves the best kind of kitchen alchemy, for the possibilities to be conjured from the four ingredients of flour, water, yeast and salt are truly endless. Building on five easy recipes for basic doughs, Bertinet shows how even a beginner can achieve truly impressive results. Originally published: 2005.… (more)

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