Crust: From sourdough, spelt and rye bread to ciabatta, bagels and brioche

Crust: From sourdough, spelt and rye bread to ciabatta, bagels and brioche by Bertinet, Richard. hardcover edition. ISBN: 9780857839169.

Richard Bertinets 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!