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

5.0 out of 5 stars 3 customer reviews

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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: 22.5 x 1.4 x 25.7 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #30,225 in Books (See Top 100 in Books)
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Product Description


'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 an out of print or unavailable edition of this title.

About the Author

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. In 2005 Richard launched The Bertinet Kitchen (, his immensely successful cookery school in Bath. His previous books (published by Kyle Books) include the bestselling Dough and Cook. --This text refers to an out of print or unavailable edition of this title.

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Top Customer Reviews

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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Format: Paperback Verified Purchase
I love most of the stuff I bought from Amazon and truly enjoy the.
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Format: Hardcover Verified Purchase
lovely book-was a gift for my son who loves to bake
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Most Helpful Customer Reviews on (beta) HASH(0xb4f3cd98) out of 5 stars 19 reviews
31 of 31 people found the following review helpful
HASH(0xb4f7a54c) out of 5 stars A genuine "must have" for bakers Dec 8 2008
By Neologian - Published on
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 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
37 of 40 people found the following review helpful
HASH(0xb4f7a5a0) out of 5 stars Fantastic book Dec 4 2007
By Just passin trough - Published on
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!
27 of 30 people found the following review helpful
HASH(0xb4f7a9d8) out of 5 stars An Excellent Breadmaking Book Jan. 22 2008
By Wes Hallmark - Published on
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.
12 of 13 people found the following review helpful
By Peter B. Gaunce - Published on
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.
6 of 6 people found the following review helpful
HASH(0xb4f7a504) out of 5 stars A refreshing approach to bread baking Oct. 26 2011
By Stefchik - Published on
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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