Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche Bertinet Richard
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche Bertinet Richard Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create…
Specifikacia Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche Bertinet Richard
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche Bertinet Richard
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. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, 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.