Crust: From Sourdough, Spelt, and Rye Bread Paperback – Nov 16 2012
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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 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 (www.bertinet.com), 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
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)
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!
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.