Dough: Show the dough who's boss

First published in 2005, Dough has been recognized as a definitive guide to making bread at home. This revised edition marks 20 years of Richard Bertinet's practical approach to breadmaking and includes over 60 recipes. Bertinet teaches that despite varying doughs, the technique for making each one is identical. The book covers recipes including Fougasses, Breadsticks, Moroccan Rolls, Poppy Seed Stars, Sesame Plaits, and Cardamom and Prune Bread. Most breads take less than 1 hour to bake, with suggestions for preparing dough in advance for both sweet and savoury bakes. The book is organized into five chapters covering White Dough, Olive Dough, Brown Dough, Rye Dough, and Sweet Dough, plus additional recipes. New recipes in this edition include Pizza with a Biga Dough, Sultana and Rosemary Rolls, Apple Poolish Rye Bread, Cardamom Spiced Knots, and Hot Cross Buns. The guide teaches essential techniques and encourages experimentation with your own ideas.