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Digital Subscriptions > delicious. Magazine > March 2019 > Richard Bertinet’s spectacular breads

Richard Bertinet’s spectacular breads

He’s a legend in the world of dough, and his latest book imparts a wealth of wisdom, with great-tasting sweet and savoury bakes for all skill levels. These are recipes that really do rise to the occasion

BAKING WITH THE MASTER

Chocolate, pistachio and orange loaves

SECRETS OF SUCCESS – THE BERTINET WAY

“Great bread is all about the quality of the dough, the crust and the ‘crumb’ – the appearance and texture that epitomise a particular style of loaf. Your three most important tools are free: your hands, your instincts and patience. The key to a good loaf with a fantastic crumb is learning to touch, feel and handle the dough with confidence.

When you make bread using yeast, you’re harnessing something reactive that grows, changes and responds to the conditions in which the dough finds itself. The more you bake, the more you’ll discover that your dough behaves a little differently according to the weather and the temperature.

And finally, you need patience – the most important thing when it comes to dough. We live in a world in which we can make things happen at the touch of a button, but good breadmaking is an age-old process that requires you to slow things down and give the dough time to develop properly. So, give your dough time and your patience will be rewarded with wholesome bread with a great crumb.”

RICHARD BERTINET

Chocolate, pistachio and orange loaves

MAKES 10 MINI LOAVES. HANDS-ON

TIME 30 MIN, OVEN TIME 15-20 MIN, PLUS

RESTING AND PROVING

The magical combination of chocolate chips, bright green pistachios and oranges is what makes this a huge favourite in our bakery. You can play around with the chocolate, nuts and citrus fruits as you like, perhaps substituting white chocolate, hazelnuts and lemon zest.

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About delicious. Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.