Show the Dough who’s Boss
‘All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.’ Pierre Koffmann
‘Richard never ceases to amaze me with his writing and effortless skills as a baker… whenever I am with him for a coffee, a bite to eat or teaching with him, I always come away with new knowledge… a bread genius.’ Angela Hartnett
‘If you only have one book about how to make bread, this should really be it.’ Nathan Outlaw
Bread can be open and airy or compact and dense – it is all about the ‘crumb’ which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing and working – never ‘kneading’ – the dough.
Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Cornbread with Manchego Cheese & Chorizo, Saffron & Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio & Orange Loaf and Cinnamon Knots. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread for delicious tartines or
mouthwatering Brioche Ice Cream.
With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting
repertoire of breads.
Published 7 February 2019.
Gotchial Page 114: In the ingredients list
3 medium eggs should read 5 medium eggs
Muesli Breakfast Bread Page 88:
Ferment ingredients should include 150g water
Rustic Miche page 109:
Ingredient list should include 15g salt
Wholemeal and yoghurt flatbreads page 192:
Ingredients should include 250g water