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Crust: From Sourdough, Spelt, and Rye Bread Paperback – Nov 16 2012


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Crust: From Sourdough, Spelt, and Rye Bread + Dough: Simple Contemporary Breads + Pastry: A Master Class for Everyone, in 150 Photos and 50 Recipes
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Product Details

  • Paperback: 159 pages
  • Publisher: Kyle Books; 1 Pap/DVD edition (Nov. 16 2012)
  • Language: English
  • ISBN-10: 9781906868819
  • ISBN-13: 978-1906868819
  • ASIN: 1906868816
  • Product Dimensions: 25.7 x 22.7 x 1.7 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #72,417 in Books (See Top 100 in Books)


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Most helpful customer reviews

2 of 2 people found the following review helpful By Debbie the book junkie in Ontario TOP 500 REVIEWER on July 2 2010
Format: Hardcover
I have made the BEST bread of my life using this book. The method takes a little getting used to but it is well worth learning. The magic that occur when you take this very wet flour mass, well you won't believe it unless you watch the dvd and then put it into practice for yourself.

The recipes are outstanding especially the ale poolish bread. The flavours this method brings out will amaze you!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 14 reviews
25 of 25 people found the following review helpful
A genuine "must have" for bakers Dec 8 2008
By Neologian - Published on Amazon.com
Format: Hardcover
I recently purchased both "Dough" and "Crust" and could not be more happy or inspired. They are such beautiful books with excellent instruction and such artful photography they would have been worth the purchase even if I never even attempted the breads. (Then there's the DVD that brings the books instruction to life.)

I've always wanted to be able to turn out quality artisanal breads but have met with unsatisfying results in the past - dense interior structures and under-developed crusts etc. Well, those days are over! As I write this review I am literally sitting with a thick slice of the most delicious sourdough that has the most satisfying crumb, open and airy interior structure, and earthy acidic tang. I can't believe I made it!!

The dough that was used for this loaf was unlike any other I had ever attempted. For the typical American baker this is going to be a wetter dough than you are used to and using Mr. Bertinet's technique your mind will be cryinig out "This can't be right....too sticky...to wet!" Don't listen to that voice and resist the urge to keep adding flour. It truly did require an act of faith - but after a few practice loaves I'm comfortable with not only the technique and sensation of the dough on my fingers but thrilled with the results. I'll never knead or "punch down" my dough again.

I can now produce a finished loaf as beautiful and satisfying as any I have ever purchased. Mr. Bertinet's beautiful books and patient instruction are a gift to bakers everywhere. Highly recommended!

J. Eisenhood
34 of 37 people found the following review helpful
Fantastic book Dec 4 2007
By Just passin trough - Published on Amazon.com
Format: Hardcover
Except to making whole wheat bread, I was new to bread making, and never really understood yeast. I bought two books, this one and Artisan Baking by Maggie Glezer. I like both books but I prefer this one for the detailed pictures, and the explanations, the DVD is also very useful to actually the whole process. I found that both books complemented each other when trying to understand the yeast, poolish, starters, etc. But I still had to search on the web to get a good understanding of starters, fermented dough, biga, poolish and what the difference between them is... if there is one.
My first sourdough bread ever made was perfect, which is impressive, but I made mistakes on both my 2nd (starter misunderstanding) and 3rd recipe (oven heat problem)... But for me that is what makes baking interesting.
Great book!
25 of 28 people found the following review helpful
An Excellent Breadmaking Book Jan. 22 2008
By Wes Hallmark - Published on Amazon.com
Format: Hardcover
If you want to make a really excellent sour dough bread, buy this book. I have made 3 batches now and all have received raves from my friends. The appearance, the crust, and most important, the taste are perfect. This book lays out in detail how to get the ferment or starter going, how to properly work the dough, shaping and baking. In the DVD the author demonstrates proper technique in working and folding the bread which was very helpful. I paid full price for this book ($35) and it was worth every penny.
11 of 12 people found the following review helpful
Crust May 14 2008
By Peter B. Gaunce - Published on Amazon.com
Format: Hardcover Verified Purchase
Crust is the second book on bread that Mr. Bertinet has written. I can't say enough good things about the original book titled Dough, or Crust. They both come with a very informative DVD, showing his method of kneading, and shaping bread. It has made me a much better bread baker, and if he weren't located in Bath England I would be signing up for all of his classes.
5 of 5 people found the following review helpful
A refreshing approach to bread baking Oct. 26 2011
By Stefchik - Published on Amazon.com
Format: Hardcover
I keep on baking breads from this book almost everyday. I have a full collection of books about bread and use them all one way or another but having attended Richard Bertinet's Bread Baking Course in Bath, U.K. I can say that this is my main reference book. Richard's methods are simple, straightforward and the results are delicious. Great book and the DVD about his methods is an added plus. Strongly recommended for anyone who wishes to improve his skills for artisan bread baking.

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