Crust
From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Will be published approx. on 1. May 2025
Book
Hardback
160 pages
978-1-80419-319-8 (ISBN)
Description
'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.
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.
More details
Language
English
Place of publication
United Kingdom
Product notice
Trade binding
Dimensions
Height: 259 mm
Width: 227 mm
Thickness: 18 mm
Weight
872 gr
ISBN-13
978-1-80419-319-8 (9781804193198)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.
www.thebertinetkitchen.com
www.thebertinetkitchen.com