Reviews for Dough: Simple Contemporary Breads

The average rating for Dough: Simple Contemporary Breads based on 2 reviews is 4.5 stars.

Review # 1 was written on 2009-07-01 00:00:00 Bernie Marlow Richard's book has revolutionized how I make bread...and I make bread a lot. After learning his methodology, I've been able to keep the KitchenAid under the cabinet, and gave my bread machine away. I do everything with just a scale, a mixing bowl, a bowl scraper and a clean counter top. It takes no more time than doing it in a planetary mixer, but I feel so much more involved in the process, and I believe that I've become a much better baker by being able to handle and learn the textures of "live" dough. Following his recipes, I have never had a failure, and I've used all but the dark bread recipes. (Those are on my list, if I can ever find the right flours.) I love that his recipes are by weight, rather than by volume. I prefer the exactness of weight measurements. His "by-hand" methodology has taught me so much about how the dough should feel, and respond. It's brought the whole aspect of baking back as an enjoyable zen way for me to spend time in the kitchen. I really love this book, and recommend it highly to anyone who likes to bake.

Review # 2 was written on 2017-04-16 00:00:00 Andrew Godbee This book is quite lovely for beginning bread makers. The DVD that accompanies the book gives you great visuals of the proper technique on how to knead the dough just right. I borrowed this from the library and only managed to make one loaf of bread from this before it was recalled on me, but I am looking forward to buying a copy of this for myself. This is an excellent cookbook to have on hand.