Dough

by Andrew Barrow, Posted Oct 15th 2005 @ 2:09PM

Baking - actually bread making - is the new thing for today's male to impress. So says the Times reviewing the new book Dough by Richard Bertinet.

Not only is the trend for simpler food in vogue but the ingredients too. As the article states a homemade loaf contains little more than flour, yeast, salt and water. Compare that to industrial production where you have wheatflour, wheat protein, vinegar, dextorse, soya flour, vegetable fat, emulsifier, preservatives and other agents.

What I found interesting - the crux of the article is about bread making courses the chef/author runs in the UK - is that he uses a wetter dough and works it quickly to trap air inside to produce a lighter loaf rather than long minutes of kneading and proving. Looks like a visit to Amazon is in order for this book.

Available from Amazon UK at £15.09; Amazon.com $19.77.

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Filed Under: Newspapers, Books, Methods
Tags: baking, british isles