- Gebundene Ausgabe: 160 Seiten
- Verlag: Kyle Cathie (30. September 2005)
- Sprache: Englisch
- ISBN-10: 1856266109
- ISBN-13: 978-1856266109
- Größe und/oder Gewicht: 23,6 x 26,3 x 2,7 cm
- Durchschnittliche Kundenbewertung: 3 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 1.835.907 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Dough: Simple Contemporary Bread (Englisch) Gebundene Ausgabe – 30. September 2005
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Mehr über den Autor
Each of the five chapters begin with a slightly different dough - white, olive oil, brown, rye and sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Though the doughs vary, the technique for making each one is identical. The beauty of it is that it takes no time at all to fill a bread board with, say, striking looking Fougasses, Breadsticks, Moroccan rolls etc (from the White Dough chapter) or Poppy Seed Stars, Sesame plaits and chunks of Pecan and Cranberry, or Cardamom and Prune bread (from the Brown chapter) 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 has his readers at heart throughout this modern look at an ancient art. Once you get the feel for the DOUGH, you can experiment with your own ideas. Most of the breads take less than 1 hour to bake and there are suggestions for how to make the bread in advance, use the freezer and, above all, comes the knowledge from a master-baker of how to make the perfect dough.
Über den Autor und weitere Mitwirkende
Born in Brittany and steeped in the breadmaking traditions of France, Richard Bertinet worked in restaurants and pubs before re-launching and running the Beaulieu Village Bakery. Afterwards he worked for British Bakeries, developing new exclusive contemporary breads for the likes of Marks and Spencer and Tesco. He currently works as a consultant developing new breads and advising the major multiples, including Sainsbury's and Tesco, and He has carved a niche for himself running courses and demonstrating breadmaking at Divertimenti, and this year sees the launch of his own cookery school, The Bertinet Kitchen, in Bath. He has worked with the BBC, Channel 4 and Carlton TV as well as a number of BBC radio stations.
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In diesem Buch(Mehr dazu)
Making good bread is humble and simple work, but it's not easy. Manipulating a soft dough needs practice or requires a knack. Good thing, Richard Bertinet shows you how to do it on the DVD. A couple of weeks, maybe months (god forbid it cannot be years!) will fly by before you are presented with the best possible results. It's worth it. Stun your guests with a fougasse - a classic ladder-shaped bread from France. The flavor of fresh home-made bread will leave them with a smile.
Most recipes in this book use the "direct method" to make dough, which undergoes just about two hours of fermentation before it is baked. Some use a "poolish", which is a yeasted starter that needs to rest overnight. There are no sourdough breads in this book. It is a good starting point.
He seems to be very precise as to the amount of water he adds but according to what I have learnt it depends very much on the kind of flour you use, the humidity of the air.... so you should add bit by bit and see how much you need.
In this book Richard talks about using tea towels but in the other he talks about special bakers' towels. For us beginners tea towels are easier because we all have them at home but in the other book he says that the dough sticks to them. Maybe not if you follow his advice and never wash them!
We don't eat a lot of bread but I hope to be able to try many of his recipes and also to adapt them to the recipes I have from other books!Lesen Sie weiter... ›
I used the German version with measurements in gram first, all worked out fine. With the English version I seem to struggle with the cups / amount of flour vs. liquids. Maybe they use different types of flour in English speaking countries, too? Other than that, great recipes to try interesting types of bread. And easy, too!
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I had to be very careful using the book because of the numerous confusions and inconsistencies. For example, a recipe ( page 33) calls for "1/3 ounce (10g) fresh yeast, 18 ounces (no grams specified) white bread flour, and 12 1/2 ounces water (or 13 fl. oz. in a measuring cup - just over 1 1/2 cups, but weighing is more accurate). Notice the confusion between avoirdupois ounces and fluid ounces. Other recipes combine fluid ounces, avoirdupois ounces, and tablespoons. I am also unsure if he uses British fluid ounces or American fluid ounces; there is a difference in weight.
Bertinet is a French baker who runs a cooking school in Bath, England. It's interesting that in the list of credits, among the Copy editor and the Indexer, there is an "Americaniser", a job I have never heard of before! It is obvious that no one proofed this book as well as they did the bread. Indeed, I wonder if, in picking this book for the prize, anyone actually made any of the bread or if they just liked the look of the book and the fact that it had a DVD with it.
Actually the book is good and the recommended way of handling the dough makes an excellent crumb. The baguettes and epis were great. I think it's a pretty good book for the home baker once the reader can figure out the recipes.
I have been baking bread for almost thirty years. Not always regularly since my kids are older, but enough to still love to learn a thing or two, or more from this book about flours, fresh yeast, a different way to work the dough. Not an all-inclusive book on bread, but rather a book of just what the title says, simple contemporary bread. I don't know that there is anything radically different in this book; it simply inspires and excites: Not too bad in itself. It also helps you to make darned good bread. The Fougasse is worth the price of the book alone.
Even if you have never baked a loaf in your life, give this a look. This book takes bread baking to exactly what it is: Flour, yeast, water, salt and your hands. This is not rocket science, this is simple, classy comfort. Perfect.
This book presents an entire philosophy, and the results have been fantastic. Acceptance of the proper higher initial moisture level and the use of the stretching technique presented here have truly elevated our breads and our interest in breadmaking to a whole new level.
What so many bread books can't teach you is how to knead. Nancy Silverton's Breads from La Brea Bakery comes closest in explaining the technique, and emphasizing extremely important steps such as resting, to let the flour absorb water on its own. But there is always something lacking in a written description (and this from a writer).
My perennial problem with bread though was an inability to get enough air into the dough to create what I call uneven bubble structure, the sort that the best artisan bakeries achieve. The major contribution of Bertinet's book is that he shows you in the DVD how to trap air in the dough so that you get this uneven structure and an airy bubble-filled crumb. Although the DVD is a bit amateurish (too many shots of his head when we should be looking at the dough), it does show a great kneading tecnique of stretching the dough and trapping air that results in a great crumb. It also shows you what condition the dough should be in during different phases of kneading, such as soupy and gloopy at the outset and satiny and smooth toward the end. (This white dough recipe is also perfect for pizza).
I have been following his white dough recipe (for experienced bakers, he uses 70-percent hydration), with a few adjustments. I think if you just make a straight water, yeast, flour, salt dough with a 1 hour rest, shaping and 1 hour rise, as he suggests, the dough will taste yeasty. So I've been making a flour/yeast/water poolish, letting it develop for about 3 hours before I mix the dough and add it in. Or I make a poolish with sourdough starter which really improves the flavor. Otherwise I follow his instructions. I generally use King Arthur All Purpose Flour, which is close in protein content to European bread flours. Also, I go for a slightly more hydrated dough, adding 2-3 tbs of water in the keading. This is my own preference for a slighly wetter dough, which leads to a looser crumb.
This is the best book I've come across for novice bakers but I look forward to his second book for more experienced ones.