Crust

Crust Bread to Get Your Teeth Into

Hardback (09 Oct 2007)

Not available for sale

Includes delivery to USA

Out of stock

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Synopsis

'Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' Time Out

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!

Book information

ISBN: 9781856267205
Publisher: Octopus
Imprint: Kyle Books
Pub date:
DEWEY: 641.815
DEWEY edition: 22
Language: English
Number of pages: 159
Weight: 1012g
Height: 255mm
Width: 225mm
Spine width: 269mm