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I often wondered how artisan bakers succeeded in making such wonderful bread. But since I bought Richard Bertinets books and started using his techniques, my homebaked bread tastes just as great. Bertinets slow rising sourdough breads allow for a relaxed way of bread baking and bread baking easily fits in the busy schedule of a working mum. I start making the dough on Friday evening and this technique of slapping the dough is great to get rid of all your workweek frustration too. On Saturday morning the bread is folded and put to rest in baskets lined with tea towels. When I return from shopping in the afternoon, the bread is ready to be baked and a wonderful aroma fills the house. The hardest part is to wait until the bread is cooled down enough to be eaten. So there's really no excuse for not indulging yourself with wonderful, artisan style bread.
What Can I say! I love Richard's way (the French way) of baking, not quite mastered it yet but getting there. I like his sourdough recipe as we don't like it too sour, which he doesn't either so it suits our family. The DVD is an excellent addition.
This follow on from his previous book 'dough' tests you even further and gets you making slow fermented breads and highly enriched doughs. Richard makes these look very easy, with enough patience, so will you.
Useful Video , slightly butch kneading technique nice sourdought start instructions and good all round recipes for Poolish and other classic half flabout enhancing techniques. Light , takes up less shelf space than Tartine, but a little less user friendly. For the confident.