I'm so excited! My husband gave me this book for Christmas; it's something I've been wanting for a long time. (Thanks honey!) Let me share why I'm so excited.
I saw the author, Richard Bertinet in an episode of Rachel Allen: Bake! Bertinet showed Rachel how to make doughnuts using his technique for working the yeast dough as opposed to kneading it and punching it down. His technique involves slapping the dough on the counter, stretching it and folding it over itself to trap air inside the dough. He doesn't flour the counter when he does this so the dough won't accumulate more flour than needed, keeping it light and airy. Somehow, this sticky blob on the counter almost magically transforms into a supple and beautiful dough.
This blew my mind! I’ve not been all that successful when it comes to baking with yeast dough. I had to learn more about Bertinet and his technique so I went to the all-knowing internet.
Originally from France, Bertinet now runs a cookery school in Bath, England: The Bertinet Kitchen. His school won the South West Tourism Award for Best Tourism Experience in 2009. His book Dough won the 2006 IACP Cookery book of the year, James Beard Award for Best Book (Baking & Deserts) and the Julia Child Award for Best First Book. His second book Crust won the World Gourmand Award for Best UK Book (Baking). He also has a book named Cook. If all that isn’t cool enough, he has recently been named BBC Food Champion of the Year 2010!
See why I’m so excited? This is a fantastic book; I’ve already read it through twice. You can look forward to seeing some beautiful bread here in the future. In the meantime, I may be wearing out Bertinet’s facebook page where he answers questions regularly. I can’t wait for my kitchen to be mistaken for the local boulangerie. Wish me luck!