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Crust

Crust From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

Hardback (01 May 2025)

  • £20.00
Pre-order

Includes delivery to the UK

Other formats & editions

New
Paperback (11 Oct 2012) £20.22

Publisher's 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

This 2025 re-issue of Richard Bertinet's highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple approach to breadmaking.

Under Richard's expert guidance, you will learn the basic techniques of breadmaking such as mastering your own ferments, working the dough and proving, before learning how to make a range of breads.

Chapters include:
- Slow: master sourdough, baguette and other breads
- Different: use a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagels and more
- Sweet: make delicious treats like 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.

About the Publisher

Kyle Books

Kyle Books was founded in 1991 in Kyle's garage in London. Now, 23 years on, we are widely acknowledged as one of the UK's leading publishers in the areas of cookery, health, lifestyle and gardening. Our books inspire, assist and inform, each written by talented authors from creative chefs to garden experts, fitness & diet consultants to beauty gurus, handicrafters to grammar enthusiasts and many more inbetween!

Book information

ISBN: 9781804193198
Publisher: Octopus
Imprint: Kyle Books
Pub date:
DEWEY: 641.815
DEWEY edition: 23
Language: English
Number of pages: 160
Weight: -1g
Height: 261mm
Width: 228mm
Spine width: 17mm