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><br><br>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.<br><br>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.<br><br>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<br><br>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>