Working the dough

Got this book today - Dough: Simple Contemporary Bread by Richard Bertinet. There was a newer edition titled Crust, but it featured more exotic breads while Dough had the usual fare like a plain loaf, ciabata, baguettes etc. Nonetheless, I think I will get Crust at a later time cos there's a recipe for croissants in it!

Actually, I first saw him on Rachel Allen's Bake, where he used a method of working the dough which was totally different from what you read in the usual bread recipes. Well, I can't wait to try out his method this weekend!

If only he or Pierre Herme have masterchef classes here, I'd be sure to attend! So much to bake, so little time...