Crust: Bread to Get Your Teeth Into--with DVD Hardcover – Oct 22 2007
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'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.' Time Out --This text refers to the Paperback edition.
About the Author
RICHARD BERTINET (U.K.) launched The Bertinet Kitchen, his immensely successful cookery school in Bath featured in Gourmet magazine, in 2006. His book Dough won the Julia Child Award for First Book, the IACP Best Cookbook of the Year award, a Guild of Food Writers' award and a James Beard Foundation award.
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Top Customer Reviews
The recipes are outstanding especially the ale poolish bread. The flavours this method brings out will amaze you!
Most Helpful Customer Reviews on Amazon.com (beta)
The DVD that comes with this book is the ultimate for any bread lover. It shows you how your dough should look and feel at every stage.
Enjoy the fruits of your labour with family and friends... Now if I could only find a book on how to make Welsh butter to put on my sour dough.
Other then that you wont find new things. I own about 20 books on bread so I haven't found many new things in this one. There was one recipe that I haven't seen anywhere else for a bread made with grapes peel flour. I don't know how good it is, I didn't try it, but it looks very interesting.
If you're interested in more serious bread book I would recommend Crust & Crumb: Master Formulas for Serious Bread Bakers and also Bread: A Baker's Book of Techniques and Recipes
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!
I actually love making my own bread now, and can't wait to do today's loaf! The pictures are amazing, artistic yet simple. The directions are so easy to follow, clear and straightforward. The measurements are in grams, but most scales have both ounces & grams anyway. I can't wait to try the bagels, cookies and other breads!
This book is mostly crusty bread, so if you are looking for wonder loaf type bread, this may not be for you. However if you like earthy, hearty bread with a nice crust, this book is a must!