The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Richard Bertinet

benjamin's picture
benjamin

Richard Bertinet

Hi all,


I wanted to draw everyone's attention to an author of excellent bread making books. I have baked for a while but only over the last 7 months has it really become a passion for me. The major inspiration was a book called 'Dough' by Richard Bertinet. He is a professional baker who now lives in Bath in England where he runs a baking school. The author is French and was trained to be a baker in Paris. What sets this book apart for me is the layout, as a beginner certain books were very intimidating to look at... not this one. The book is broken down into 4 sections regarding 4 different types of dough. The really cool thing was the kneading technique that he teaches you (via the book and the included short DVD), this is a technique used in France, I tried it and my bread was so much lighter and airy. This was such an approachable and easy book to use. After 7 months of studying this book I have now bought the sequel "Crust", which goes into more complex breads, such as making sour dough with your own yeast culture. Again this is accompanied by a short DVD, I find this a great help, as written instructions in baking books are not always explicit in the eyes of a beginner.


I bring this book to the attention of the website as I recently moved to the US from England, where I had heard a good deal about the author, however he seems to have slipped under the radar over here. These two books have brought me along leaps and bounds.


Has anyone  else used/enjoyed these books?


Ben

LindyD's picture
LindyD

Welcome to the US and TFL, Ben.  Richard Bertinet is pretty well known here.  If you do a TFL search on "Bertinet," you'll find lots of posts about Mr. Bertinet, including his kneading video.


While I haven't yet added his books to my library, other TFL members have and they share your enthusiasm and admiration for his talents.


 

Wisecarver's picture
Wisecarver (not verified)

Welcome aboard mate. ;-)


 

cdnDough's picture
cdnDough

I borrowed 'Dough' from the local library and thought it was a good read.  I quite like the pictures and found the descriptions helpful.  The book includes a kneading video on DVD that is similar to the gourmet.com link.

benjamin's picture
benjamin

Thankyou for the warm welcome... I look forward to sharing bread related experiences with you all.


ben

jemar's picture
jemar

I am in the UK, and was very interested to read your comment on Richard Bertinet's books as I have both of them and I was also lucky enough to attend one of his day courses on Bread making last May. As I wanted to practise before going on the course I decided to use the instructions from his book to make Brioche, the first time I had ever attempted to make this! It turned out very well, so good I took pictures of it and took them to show Richard, he was most impressed! It was down to his instructions and the DVD included in the book , I have made it again and it was just as good , not just beginner's luck. He is a good teacher and a very charming gentleman, his day courses are most enjoyable.

jyslouey's picture
jyslouey

and have decided to start on Dough first.  I'm so glad that there are others here who think that Dough is a good purchase. Great minds think alike?  I wish I had come across this post sooner. I have also checked on the website for RB bread baking classes but also it's too pricey for me since I have to fly to the UK as well as pay for the accommodation. 


 

AnnaInMD's picture
AnnaInMD

the rye bread on page 117.  Alas, no baking times were given. Has anyone tried this bread ?

Thanks much,

Anna

 

Mira's picture
Mira

My received "Crust" from my sister for Christmas and looking forward to using it!  

I have my own 100% sourdough starter and am hesitant on how to use it in his recipes so I'm looking at many of his other ones that call for fresh yeast; I have difficulty finding this near me so I intend to use dry.  But I've seen conflicting advice: either substitute 1/4 oz dry yeast for every ounce of compressed fresh yeast, OR use 1/4 oz dry for 1/2 oz fresh.  

 

Mira