Dough: Simple Contemporary Bread

The essence of this contemporary book on breadmaking is that it is simple and do-able. With Richard’s refreshing and easy approach you no longer knead the dough, but ‘work’ it, allowing air and lightness to prevail, rather than creating that well-known, homemade ‘brick bread’. Each of the five chapters begins with a slightly different dough – White, Olive, Brown, Rye and Sweet – and from this ‘parent’ dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canapé or show off with home-made Doughnuts – the recipes are a delight. Includes a free 30-minute DVD — ISBN13: 9781856267625