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portada Crust: From Sourdough, Spelt and rye Bread to Ciabatta, Bagels and Brioche
Type
Physical Book
Publisher
Author
Language
English
Pages
160
Format
Hardcover
ISBN13
9781804193198

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

Richard Bertinet (Author) · Kyle Books · Hardcover

Crust: From Sourdough, Spelt and rye Bread to Ciabatta, Bagels and Brioche - Richard Bertinet

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Synopsis "Crust: From Sourdough, Spelt and rye Bread to Ciabatta, Bagels and Brioche"

Helping you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche. Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making 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!

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The binding of this edition is Hardcover.

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