Dimensions
230 x 263 x 20mm
Free DVD Enclosed.
Dough - a simple mixture of little more than flour, yeast and water - is as old as time, yet totally contemporary, bursting with new possibilities, flavours and sensations, as shown here by baker and chef Richard Bertinet.
Exploding the myth that bread making must be a necessarily daunting, complex and time-consuming task fitting uneasily into busy lifestyle, Richard shows how having a quick and easy bread baking in the oven while dinner is cooking is just as natural a part of preparing the meal as opening a bottle of wine . . .
Five basic doughs are explained simply and form the basis of a family of flavoursome and often unusual breads. For example, from White Dough you can make the witty Puff Balls, filled with salad and cracked open like eggs, as a starter; Olive, Herb & Pecorino Breadsticks; 'Bread Shots' for parties or Spicy Moroccan Rolls. From Olive Dough you can make Focaccia with rock salt and rosemary, or with pesto, olive and pepperdew - even a Soup Bowl, made from bread! Try Poppy Seed Stars or Apricot & Oat Bread from Brown Dough; Smoked Bacon & Red Onion Bread made with Rye Dough, or from Sweet Dough, the vibrant Orange & Mint Loaf, which makes the best Bread and Butter Pudding laced with Cointreau . . . the choices are endless.
Many of the recipes can be part-baked and frozen, ready to finish off in the oven any time you want to share fresh bread. A professional baker Richard may be, but all the breads are favourites that the bakes at home in an ordinary domestic oven, with his two young children 'helping'.
Explore the infinite possibilities of the world of dough with this elegantly simple collection of achievable recipes, stunningly photographed by Jean Cazals.
