Crust

<p><b>'Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' <i>Time Out</i></b></p><p>This 2025 re-issue of Richard Bertinet's highly successful <i>Crust</i> gives you the confidence to create exciting recipes at home, through a revolutionary and simple approach to breadmaking.</p><p>Under Richard's expert guidance, you will learn the basic techniques of breadmaking such as mastering your own ferments, working the dough and proving, before learning how to make a range of breads.</p><p>Chapters include:<Br>- <b>Slow: </b>master sourdough, baguette and other breads<Br>- <b>Different: </b>use a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagels and more<Br>- <b>Sweet: </b>make delicious treats like croissants, stollen, brioche and buns</p><p>With stunning step-by-step photography, simple advice and helpful techniques throughout, <i>Crust</i> will delight and inspire you to make healthier, tastier and better-looking bread.</p>