Richard Bertinet

Author of Dough: Simple Contemporary Breads

10 Works 699 Members 6 Reviews 1 Favorited

About the Author

Richard Bertinet, born and raised in northwest France, is the owner of The Bertinet Kitchen cookery school in Bath, England, which draws attendees from all over the world. His first book, Dough, was awarded the James Beard Foundation Award for Baking and Deserts.

Includes the names: Richard Bertinet, BERTINET RICHARD, Ришар Бертине

Image credit: Richard Bertinet

Works by Richard Bertinet

Popular Recent

Dough: Simple Contemporary Breads (2005) 322 copies, 4 reviews

Crust: Bread to Get Your Teeth Into (With DVD) (2007) 203 copies, 2 reviews

Pastry (2012) 84 copies

Crumb: Bake Brilliant Bread (2019) 45 copies

Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker (2014) 24 copies

Cook: In a Class of Your Own with Richard Bertinet (2010) 17 copies

Panes (2016) (2016) 1 copy

Pães - deliciosos, simples e contemporâneos 1 copy

La leçon de boulangerie (1DVD) (2008) 1 copy

Pane (2015) 1 copy

Work Explorer

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Common Knowledge

Canonical name: Bertinet, Richard
Birthdate: alive
Gender: male
Nationality: France
Birthplace: Brittany, France
Places of residence: Paris, France
Salisbury, Wiltshire, England, UK
London, England, UK
Bath, Somerset, England, UK
Occupations: baker

Members

Reviews

Crust: Bread to Get Your Teeth Into (With DVD) by Richard Bertinet

I love his sourdough recipe (but with far less water). I find his attitude to his sourdough far too hardline and prescriptive - just relax and it will all be fine!

There was not enough general guidance in the book for my taste, but if you're looking for very prescriptive recipes, it may appeal to you. I took it out of the library and have no great wish to own it.

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devilish2 | 1 other review | Dec 26, 2011 |

Dough: Simple Contemporary Breads by Richard Bertinet

I much prefer Richard's way of working the dough. Somehow I never got along with kneading but I love this way, that is new to me. I happened to mention the book on my blog and Jo Bertinet commented and gave me great advice to use a floured linen tea towel to prove the dough on, so that it doesn't stick and thus make it difficult to transfer to your baking stone or tray.
I also bought one of the special scrapers but find a good silicone spatula works quite well - but the scraper is better for cutting amounts off the dough.… (more)

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Libbeth | 3 other reviews | Oct 19, 2008 |

Dough: Simple Contemporary Breads by Richard Bertinet

Beautiful book with many innovative ideas. I love Bertinet's kneading method.

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oriboaz | 3 other reviews | May 5, 2008 |

Crust: Bread to Get Your Teeth Into (With DVD) by Richard Bertinet

The companion book to "Dough" by the same author. Beautiful photography, great recipes and techniques. Highly recommended. This book exposes the reader to more complicated breads, but they are presented in an easy-to-follow manner.

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oriboaz | 1 other review | May 5, 2008 |

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