Dough (Show the dough who's boss)
List Price:
$24.99
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Product Details
Author:
Richard Bertinet
Format:
Hardcover
Pages:
144
Publisher:
Octopus Books (March 24, 2026)
Imprint:
Kyle Books
Language:
English
Audience:
General/trade
ISBN-13:
9781804193570
ISBN-10:
1804193577
Weight:
26.56oz
Dimensions:
8.1" x 10.5"
File:
hbgusa-hbgusa_onix30_P9924043_04062026-20260406.xml
List Price:
$24.99
Pub Discount:
65
Case Pack:
18
As low as:
$19.24
Publisher Identifier:
P-HACH
Discount Code:
A
Country of Origin:
China
Folder:
hbgusa
Overview
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.
“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.
