Product Description

This award winning book is an invaluable guide on how to make simple contemporary bread. Richard Bertinet brings back the fun to breadmaking with his practical and easy approach so you will never want to buy a supermarket loaf again. He uses a method of 'working' the dough rather than 'kneading' it, allowing air and therefore 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 Oil, Brown, Rye and Sweet - and from this 'parent' dough you can make 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 tantalising 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 favourite flavours. Making any of these imaginative breads is bound to lighten your mood and brighten your meal.

Product Details

• Amazon Sales Rank: #1986 in Books
• Published on: 2008-02-21
• Original language: English
• Binding: Paperback
• 160 pages

Review
Richard is a master of his craft - ultra user-friendly, it might even change the way you look at bread forever. --Sunday Telegraph

Bertinet already has his own bread school in Bath, but I can t help thinking that, when his time comes, his reward will be much greater than that --Richard Johnson, Guardian

Step-by-step pictures of the process make it look almost easy and, thanks to Jean Cazals exceptional photography, each loaf looks as beautiful and dramatic as a Velazquez still life. --Daily Telegraph

Bertinet already has his own bread school in Bath, but I can t help thinking that, when his time comes, his reward will be much greater than that --Richard Johnson, Guardian

Step-by-step pictures of the process make it look almost easy and, thanks to Jean Cazals exceptional photography, each loaf looks as beautiful and dramatic as a Velazquez still life. --Daily Telegraph

Olive Magazine, October 05
revolutionary stuff

The Daily Telegraph, 5 November 2005
Richard is a master of his craft... ultra-user-friendly... it might change the way you look at bread forever.

Customer Reviews

Another wonderful bread bible.
Excellent book for anybody interested or passionate about breadmaking. Indepth introduction to procedures. Lots of photographs. Easy to follow instructions. The recipes are divided into five sections: white, brown, olive, rye and sweet. And whilst it is ideal introduction to anyone new to the art of breadmaking there are also enough "different" recipes to keep enthusiasts busy. Highly recommended.

Chuck that bread-machine away...
I've been making the odd loaf of bread for a while, but never really got quite the consistency that I wanted. Then I attended one of Richard Bertinet's courses in Bath and bought this book. It shows a completely new (to me at least) way of working the dough which, although a bit sticky and messy to start with, soon comes together to produce fabulous bread.

The DVD that comes with the book is well worth a watch as it makes Richard's technique easier to understand than the text and pictures alone. Once you've mastered the initial technique, the book then shows a multitude of different ways to use it to produce a variety of breads.

This is a great book, I can't recommend it enough.

breadmaking can be fun
Being in the baking industry for a long time now and coming from many generations of bakers, I was suprised to find out and remember what great therapy it was to explore some of the different methods the author used to produce tasty european breads.
Mixing and working the dough and rejuvinating a 'starter' every day, in the ways described in the book gave a real sense of achievement in the end result.
Something that is obviuosly abundant with the author noticeable in the pride he takes in his craft.
I would say that whether novice or professional give this book a go.