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

'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.Author: Bertinet, Richard,author
Contributors: Bertinet, Richard,author
Binding: hardcover
Number Of Pages: 160
Publication Date:
Release Date:
Languages: English,Published,English,Original Language,Englis
Published/Release Date: 1 May 2025
Format: Hardback
Publisher/Studio/Brand: Octopus Publishing Group
Author/Director/Artist: Richard Bertinet
Dimension (cm): 262x236x18 mm
Package Dimension (cm): 17x262x230 mm
Item Weight (g): 866
Package Weight (g): 875