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Crust

Crust

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

by Richard Bertinet
Hardback
Publication Date: 26/08/2025
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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.

Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime.

And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.

ISBN:
9781804193198
9781804193198
Category:
Desserts
Format:
Hardback
Publication Date:
26-08-2025
Language:
English
Publisher:
Octopus Publishing Group
Country of origin:
United Kingdom
Dimensions (mm):
254x203.2mm
Richard Bertinet

Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.

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