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Each chapter that follows begins with a slightly different dough recipe and, from this ‘parent’ dough, you can bake a vast variety of styles of bread really easily.
Richard Bertinet • Dough
The Sourdough School: The ground-breaking guide to making gut-friendly bread
amazon.com
Every time you make a baguette, keep back a piece and add it to your next batch of dough; that way you will infuse more and more flavour into it each time you bake.
Richard Bertinet • Dough
Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]
amazon.com![Cover of Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]](https://m.media-amazon.com/images/I/61wJLVyh1AL.jpg)
The dough will feel very sticky at first, but trust in the technique, take your time and keep mixing until there are no dry bits and the sides of the bowl become clean all the way around with no flour showing. The temptation is to rush this stage, but the more work you do in the bowl the better.
Richard Bertinet • Crumb
The flours I use come from small, artisan mills such as Shipton Mill in Tetbury, Gloucestershire (which also imports specialist ciabatta and 00 flour from Italy) and Bacheldre Watermill in Wales.
Richard Bertinet • Crust
buy most of mine from Shipton Mill in Tetbury, Gloucestershire, who offer an amazing range of flours from all over the world, for use in every style of baking.