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

Author: Richard Bertinet.

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

Author: Richard Bertinet.

$29.99 $7.98
Item #: D20469
Format: Hardcover
Pages: 160
Publication Date: 2020
Publisher: Kyle
ISBN: 9780857839169
A good crust is one of the most significant things about all types of great bread, but how is it to be achieved? In this beautifully photographed guide, Richard Bertinet's revolutionary and simple approach to breadmaking can give you the confidence to create really exciting recipes at home. After providing tips on mastering your own ferments, working the dough, and ... More
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A good crust is one of the most significant things about all types of great bread, but how is it to be achieved? In this beautifully photographed guide, Richard Bertinet's revolutionary and simple approach to breadmaking can give you the confidence to create really exciting recipes at home. After providing tips on mastering your own ferments, working the dough, and proving, Bertinet shows you how to make a range of breads, with some of the favorites being Dark Rye Bread with Raisins, Almond Croissants, Buckwheat Blinis, Sushi Rolls, Ale & Yeast Poolish, and Mr. Z's Gingerbread Biscuits.


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