Dough

The recipes in this book are solid. I've made bread for years and I've found the white bread recipe in this book just works. I rarely need to adjust the amount of flour or water to get a consistent dough. Techniques are described plainly and the slap and fold kneeding technique the author presents works incredibly well.

In this book, Richard gives the facts in his own words. I so appreciate that. I'm tired of long winded books that are cumbersome to read. But, I have looked in this book, maybe not good enough, no brioche recipe. His youtube channel shows how to make it but doesn't list ingredients.

Love this book. Been baking bread off and on for years. Whole wheat in 1960s. Recently no knead breads. Absolutely love good baguettes and Jewish rye. Struggled to make a good baguette or epi until getting Dough. Too much flower versus water because I added so much flower while kneading the dough. Dough corrected my problem by showing how to go from sticky shaggy dough without more flour. Wa la! Video is great help to photos and text, even though video is somewhat amateurish. If you struggle to make first rate French breads, this book is sure to help you achieve that goal.I like to par bake and freeze loaves for later. Also like adding sesame seeds to top. Crust is excellent after spraying oven with water. So much easier than buying pricey containers to bake bread in as suggested by mothers such as Sullivan street no knead book. Also like to bake or thaw a par baked epi just before dinner. I will enjoy making many breads in Dough, to be sure.I paid too much to buy fresh yeast as book recommends. Dry yeast works fine for me. The recipes are a bit a trouble to use because you have to flip back to several early sections to get basic info, however photos, videos, and text is beautiful and informative. I love working with dough more because of Dough.

There’s a lot of misinformation and long roads to becoming a baker. The best teacher is to actually bake and have a personal teacher. Starting with this book will get you learning the right way, and you can build after you master the recipes here. I’ve cooked professionally for the last 8 years and baked for the last 3. I wish I would’ve started with this book

Richard Bertinen was an epiphany for me. I could not bake bread before I saw him “work” the dough. The clouds parted, the sun shined down, and it all made sense. I’m no expert. But I put my KitchenAid away and now I “work” all my dough. I would never imagine I could throw that sticky mess on my dry countertop with no flour with my sticky fingers and within five minutes I have a beautiful, supple piece of dough. I can feel it changing by the minute. And the bowl scraper? Where has that been all my life? I had another book that I still refer to that is so obsessive, requires/suggests so many ridiculous pieces of equipment, has so many minutiae of steps I was going insane. So, I take the recipes from there and apply Chef Bertinen’s techniques. Ive watched his videos on YouTube. He’s laid back, he wants people to love, enjoy baking. I’m ordering all his books. He’s my style, not OCD about every little detail. But then again, He’s French 👍.

WOW! Just WOW!I've been trying to learn how to make good bread at home for a while, and have baked many loaves (about 3 5lb bags of flour worth), and have never been satisfied with the results, following directions and methods found elsewhere.My very first attempt at Richard's methods has produced wonderful results! The dough is kneaded sufficiently in just a few minutes, has much better gluten development (without adding Vital Wheat Gluten), rises better... just better in every way than my previous attempts.The included video is short, and I would say barely sufficient, but extremely helpful. No book can adequately describe the kneading method, and watching him do it on the video explains everything. I guess a picture is worth a thousand words after all.If you want to make some good bread, get this book!

Four base recipes with numerous variations each. The photography alone is wonderful. The text is accessible, well written. Many of these recipes make me smile - I see myself baking them and returning to them again and again. Most excited for his beignet recipe and his scone recipe - and he teaches technique for making beautiful loaves! Charming book.

va m'aider à bien réussir mon pain

Muito bom

In tempi di zone rosse un volume essenziale. Anche solo per passare il tempo, la panificazione domestica è diventata un hobby che unisce l'utile al dilettevole per moltissimi. Per altro l'impiego del lievito madre affranca anche dalle carenze di quello in polvere o in panetti. Qui abbiamo un volume riccamente illustrato che affronta specificamente il tema dell'impasto (altri volumi della serie sono dedicati ad altri temi specifici della materia tipo i metodi di cottura). Per chi conosce l'inglese è un volume molto interessante, non fosse altro per il prezzo in formato kindle (meno di un caffe') anche solo per "sfogliarlo" e guardare le foto.

El libro es muy bueno. El que lo escribe también lo es. Las elaboraciones son exquisitas. La única pega es que está escrito en inglés

Vor diesem Buch waren meine Brote immer bloß Mäh....Jetzt ...ein Traum!Dank dieses Buches habe ich gelernt, wie man den tollsten Teig mit der Hand herstellt. Seit dem liegt die Küchenmaschine im Schrank und staubt ;)Bei meinem ersten Versuch Teig nach seiner Anleitung herzustellen, stand ich verzweifelt in der Küche und habe erst geflucht und gezetert, dass aus dieser klebrigen Pampe doch nie ein anständiger Teig oder gar gutes Brot entstehen kann.Doch oh Wunder! Es kam wie er schreibt und auf seiner DVD, die dem Buch beiliegt, zeigt.Nach einiger Zeit des Werfens und Faltens fing der Teig an sich zu verändern, hörte auf klebrig und pampig zu sein und wandelte sich zu einem elastischen fluffigen Teig. Das Brot aus diesem Teig kam knackend und knisternd, goldbraun und duftend aus dem Ofen. Ich konnte es kaum glauben.Ich habe vor Dough so viele holprige Versuche hintern mir gehabt, voller frustrierend komplizierter Anleitungen und bloß mäßigen Erfolgen, mit Broten, die Ziegelsteinen ähnlicher waren als Gebackenem.Und plötzlich durch Dough kamen mir all diese ersten Gehversuche lachhaft vor.Brotbacken kann so einfach sein!Selbst gebackene Brote können im heimischen Ofen fluffig und locker werden mit einer herzlichen Kruste und wundervollen Aromen!Richard Bertinet beweist es in "Dough" und auch in seinem anderen Buch "Crust".Seit dem ich dieses Buch gelesen und die ersten Brote damit gebacken habe, kaufen wir kein Brot mehr. Mein Vater kauft auch kein Brot mehr.Wozu auch?Wenn das selbst gebackene Brot alles gekaufte übertrifft.Das Baguette aus diesem Buch ist so lecker, dass wir mittlerweile immer welches eingefroren haben.Denn bei jedem Brot steht auch dabei, wie man es einfrieren und aufbacken kann und es gelingt immer und schmeckt immer frisch.Wir haben sogar, seit dem ich das Buch gelesen habe, einige hundert Gramm fermentierten Teig und seit Crust auch Sauerteig in unserem Kühlschrank. Je älter diese werden, desto aromatischer werden auch die Brote. Aus dem fermentierten Teig lässt sich nicht nur gutes Brot herstellen sondern auch ein toller Flammkuchen.Richard Bertinet ist mein persönlicher Held.Dieses Buch, all seine Bücher, sind nicht bloß eine Empfehlung wert, sie verdienen höchstes Lob.