Crust From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche |
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| Author:
| Bertinet, Richard |
| ISBN: | 978-1-906868-81-9 |
| Publication Date: | Nov 2012 |
| Publisher: | Octopus Publishing Group
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| Imprint: | Kyle Books |
| Book Format: | Hardback |
| List Price: | USD $22.95 |
Book Description:
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In Crust, award-winning author Richard Bertinet continues his revolutionary and simple approach to breadmaking, but 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...
More DescriptionIn Crust, award-winning author Richard Bertinet continues his revolutionary and simple approach to breadmaking, but 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 themques are explained with painstaking photography.