Crust (From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche)
List Price:
$24.99
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Product Details
Author:
Richard Bertinet
Format:
Hardcover
Pages:
160
Publisher:
Octopus Books (September 2, 2025)
Language:
English
Audience:
General/trade
ISBN-13:
9781804193198
ISBN-10:
1804193194
Dimensions:
9.15" x 10.35"
File:
hbgusa-hbgusa_onix30_P9613877_01192026-20260119.xml
Folder:
hbgusa
List Price:
$24.99
Pub Discount:
65
Case Pack:
16
As low as:
$19.24
Publisher Identifier:
P-HACH
Discount Code:
A
Imprint:
Kyle Books
Weight:
31.04oz
Country of Origin:
China
Overview
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!
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!
