“This is a companion volume to Bertinet’s excellent Dough, and though not quite as groundbreaking it’s still both a good read and a fine tutorial - his (apparently the standard French) method of working the dough is so much more effective than kneeling and knocking back. Good photos, good recipes, good value.”
“This is a companion volume to Bertinet’s excellent Dough, and though not quite as groundbreaking it’s still both a good read and a fine tutorial - his (apparently the standard French) method of working the dough is so much more effective than kneeling and knocking back. Good photos, good recipes, good value.”
“Another great book from Richard Bertinet with a wide range of recipes, including sourdough. So far I have tried the flamiche, the baguettes using a poolish ferment, the ale and yeast ferment and my favourite so far, the chestnut flour bread. Highly recommended!”
“Another great book from Richard Bertinet with a wide range of recipes, including sourdough. So far I have tried the flamiche, the baguettes using a poolish ferment, the ale and yeast ferment and my favourite so far, the chestnut flour bread. Highly recommended!”
“This is for a gift for my dad who is obsessed with making bread, he will love it. Fabulous illustrations, easy to follow instructions. Value for money and fast delivery.”
