From Sourdough, Spelt, and Rye Bread to Ciabatta, Bagels, and Brioche
by Richard Bertinet (Paperback—2012)

In Crust, award-winning author Richard Bertinet continues his revolutionary and simple approach to breadmaking that he started with Dough. This time he delves deeper into dough, de-mystifying the more gourmet and exciting breads so that you can bake them at home with ease and confidence. Make a beautiful loaf using the sourdough technique, which gets better day after day, then use Richard's helpful leftover recipes so none of your work will go to waste. Present family and friends with home-made brioche and croissants—the smell wafting around the kitchen—to really impress. Techniques are explained with painstaking photography by Jean Cazals.

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