Dough is the essential , practical (and award-winning) guide to achieving bakery-standard bread in your very own home kitchen.
Here Richard distills all his knowledge into easy to follow steps that are the key to a perfect baguette, fougasse, focaccia, ciabatta, pizza, pain viennois…. and all the many other mouthwatering things that can be done with a little flour, yeast, water and a pinch of salt.
First published in 2005, Dough has won countless awards and has been hailed as a true classic. No self-representing home baker should be without it.
Glorious colour photography by Jean Cazals and accessible and clear instructions make this THE book that will introduce you to the seductive and addictive world of baking.
Please note that the current issue of this book no longer includes a DVD. However, the content of the DVD is available on the video section of our website.
