Title
Dough: Simple Contemporary Bread
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A Cook Book That Won The Julia Child Award, The Iacp Best Cookbook Of The Year Award, A Guild Of Food Writers' Award And A James Beard Foundation Award. It Comes With A Free 30Minute Dvd That Gives Guidance On Techniques As Well As Showing Recipes Stepbystep.Richard Bertinet Is Renowned For His Revolutionary And Inspirational Approach To Breadmaking And His Awardwinning Book Dough Is An Invaluable And Beautiful Guide To Making Simple, Contemporary Bread, With A 30Minute Dvd Giving Additional Guidance And Stepbystep Recipes. Richard Brings Fun To Breadmaking And With His Easy Approach, You Will Never Want To Buy A Supermarket Loaf Again. 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 Canape Or Show Off With Homemade Doughnuts Each Recipe Is A Delight. Since It'S Publication In 2005, The Book Has Been Translated Into 8 Languages And Sold Over 100,000 Copies. It Won The Julia Child Award, The Iacp Best Cookbook Of The Year Award, A Guild Of Food Writers' Award And A James Beard Foundation Award And Was Shortlisted For An Andre Simon Award And A Glenfiddich Food & Drink Award.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What are the dimensions of the book? A: The book measures nine point zero two inches in length, ten point one two inches in height, and zero point six three inches in width.
- Q: How many pages does the book contain? A: The book contains one hundred sixty pages, providing ample information and recipes for breadmaking.
- Q: What type of binding does the book have? A: The book is published in paperback binding, making it lightweight and easy to handle.
- Q: How do I make bread using this book? A: You can make bread by following the step-by-step recipes provided in the book, which are based on five different 'parent' doughs.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners, as it offers easy-to-follow instructions and techniques for making bread.
- Q: What kind of bread recipes are included? A: The book includes recipes for Fougasse, Ciabatta, Tomato, Garlic & Basil Bread, and even homemade Doughnuts.
- Q: How do I store the book for longevity? A: To keep the book in good condition, store it in a dry place away from direct sunlight and moisture.
- Q: Is there a DVD included with the book? A: Yes, the book comes with a free thirty-minute DVD that provides guidance on techniques and shows recipes step-by-step.
- Q: Can this book help improve my bread-making skills? A: Yes, the book is designed to improve your bread-making skills through its innovative techniques and detailed recipes.
- Q: What awards has this book received? A: The book has won several prestigious awards, including the Julia Child Award and the IACP Best Cookbook of the Year Award.
- Q: Is the book available in multiple languages? A: Yes, since its publication, the book has been translated into eight languages, making it accessible to a wider audience.
- Q: What is the author’s background? A: Richard Bertinet, the author, is renowned for his revolutionary approach to breadmaking and is an award-winning chef.
- Q: Is there a specific age group this book is aimed at? A: The book is suitable for all ages, as it is designed for anyone interested in learning how to make bread.
- Q: What makes this book unique? A: This book is unique due to its combination of award-winning recipes and a practical DVD that enhances the learning experience.
- Q: What if the book arrives damaged? A: If the book arrives damaged, you should contact the seller to initiate a return or exchange process.
- Q: Are there any common issues with the book's recipes? A: Common issues might include variations in dough texture, which can often be resolved by adjusting hydration levels based on local humidity.