Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche [With DVD]
  • Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche [With DVD]
  • Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche [With DVD]
ISBN: 1906868816
EAN13: 9781906868819
Language: English
Release Date: Nov 16, 2012
Pages: 159
Dimensions: 0.8" H x 10" L x 8.8" W
Weight: 1.6 lbs.
Format: Paperback
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Book Overview

This Description may be from another edition of this product.

Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home.

He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread.

First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread

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