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

Przednia okładka
Kyle Books, 2012 - 159
Helps 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.

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LibraryThing Review

Recenzja użytkownika  - devilish2 - LibraryThing

I love his sourdough recipe (but with far less water). I find his attitude to his sourdough far too hardline and prescriptive - just relax and it will all be fine! There was not enough general ... Przeczytaj pełną recenzję

LibraryThing Review

Recenzja użytkownika  - oriboaz - LibraryThing

The companion book to "Dough" by the same author. Beautiful photography, great recipes and techniques. Highly recommended. This book exposes the reader to more complicated breads, but they are presented in an easy-to-follow manner. Przeczytaj pełną recenzję

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Informacje o autorze (2012)

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. In 2005 Richard launched The Bertinet Kitchen (, his immensely successful cookery school in Bath. His previous books (published by Kyle Books) include the bestselling Dough and Cook.

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