DOUGH

New edition of the highly successful Dough from expert baker Richard Bertinet on how to make the perfect dough Richard is a master of his craft ultra user friendly it might even change the way you look at bread forever Sunday Telegraph Breadmaking has never been more simple and do able Though the doughs themselves vary the technique for making each one is identical The beauty of it is that it takes little to no time at all to fill a bread board with Fougasses Breadsticks Moroccan rolls or Poppy Seed Stars Sesame plaits or Cardamom and Prune bread 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 with his refreshing and easy approach you will discover how to work the dough get a feel for essential techniques and have the confidence to experiment with your own ideas Most of the breads in Dough take less than 1 hour to bake and there are suggestions on how to make the dough in advance ready for a wide range of sweet and savory bakes all in the knowledge that you re being guided by a master of the craft This new edition with redesigned cover and interiors features a handful of new recipes