CRUST explores the mighty sourdough as well as other breads that take a little longer. Richard Bertinet’s revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours – why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. These inspirational recipes are complemented by sublime photography from Jean-Cazals of both the finished bakes and step-by-steps to guide you along the way.
Paperback.
Please note that the current issue of this book no longer includes a DVD. The content of the DVD is available on the video section of our website.
