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

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

Helping you to master the mighty Sourdough and make your own ferments so that you can make...
$37.26 AUD
$37.26 AUD
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Author: Richard Bertinet
Format: Hardcover
Language: English
Subtotal: $37.26

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

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

$37.26

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

$37.26
Author: Richard Bertinet
Format: Hardcover
Language: English
Helping you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche.

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!

Author: Richard Bertinet
Publisher: Kyle Books
Published: 09/02/2025
Pages: 160
Binding Type: Hardcover
Weight: 1.90lbs
Size: 10.30h x 9.30w x 0.70d
ISBN: 9781804193198

About the Author
Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing specialty breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and last year he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.

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