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What’s it about?

Bread! Richard Bertinet has spent a life­time mak­ing bread for his bak­ery in Bath and teach­ing bread-mak­ing at his cook­ery school, and his lat­est book brings to­gether that knowl­edge – cov­er­ing all of the stages, step by step – mix­ing, fer­ment­ing and work­ing, never knead­ing. Bertinet is fa­mous for the unique way he works the dough – lift­ing and fold­ing rather than pum­melling, which gives his bread its dis­tinc­tive tex­ture.

Why you should read it.

It’s a bril­liant book for any­one start­ing out in bread-mak­ing. Master the ba­sics in the front half of the book, then you can at­tempt some of the more in­ven­tive recipes in­clud­ing savouries such as saf­fron and sea­weed buns and green pea flat­breads to the sweeter choco­late, pis­ta­chio and or­ange loaf and cin­na­mon knots (£25, Kyle Books).

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