Crumb: Show the dough who's boss

Bertinet is a bread guru and his sixth book, Crumb, is a must-have for bread lovers. It offers a straightforward approach to achieving the perfect crumb, with recipes for classic and rustic breads, sourdough, sweet and savoury dishes, and gluten-free options. The book includes stunning step-by-step photography and simple advice and techniques.

Format: Hardback
Length: 224 pages
Publication date: 07 February 2019
Publisher: Octopus Publishing Group

Finalist for the Guild of Food Writers Specialist or Single Subject Cookbook Award 2020 If you only have one book about how to make bread,this should really be it. Nathan Outlaw All it takes to make bread is flour,water and salt. To make great bread,add a little Bertinet. Pierre Koffmann Richard never ceases to amaze me with his writing and effortless skills as a baker... whenever I am with him for a coffee,a bite to eat or teaching with him,I always come away with new knowledge... a bread genius. Angela Hartnett The subtitle of this book is show the dough who s boss and,frankly, that puts it above most other baking titles straight away. Bertinet is a bread guru (this is his sixth book) and this is so calm and instructive,you ll be knocking out brilliant baguettes in no time. Waitrose Renowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb. Richard shares his expertise through every step of the baking process,including the different techniques of fermenting,mixing and working - never kneading - the dough. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Cornbread with Manchego Cheese & Chorizo,Saffron & Seaweed Buns and Green Pea Flatbreads to Chocolate,Pistachio & Orange Loaf and Cinnamon Knots. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally,Richard shares ideas for cooking with bread for delicious tartines or mouthwatering Brioche Ice Cream. With stunning step-by-step photography,simp.

Finalist for the Guild of Food Writers Specialist or Single Subject Cookbook Award 2020 If you only have one book about how to make bread,this should really be it. Nathan Outlaw All it takes to make bread is flour,water and salt. To make great bread,add a little Bertinet. Pierre Koffmann Richard never ceases to amaze me with his writing and effortless skills as a baker... whenever I am with him for a coffee,a bite to eat or teaching with him,I always come away with new knowledge... a bread genius. Angela Hartnett The subtitle of this book is show the dough who s boss and,frankly, that puts it above most other baking titles straight away. Bertinet is a bread guru (this is his sixth book) and this is so calm and instructive,you ll be knocking out brilliant baguettes in no time. Waitrose Renowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb. Richard shares his expertise through every step of the baking process,including the different techniques of fermenting,mixing and working - never kneading - the dough. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Cornbread with Manchego Cheese & Chorizo,Saffron & Seaweed Buns and Green Pea Flatbreads to Chocolate,Pistachio & Orange Loaf and Cinnamon Knots. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally,Richard shares ideas for cooking with bread for delicious tartines or mouthwatering Brioche Ice Cream. With stunning step-by-step photography,simp.

Weight: 1080g
Dimension: 267 x 208 x 28 (mm)
ISBN-13: 9780857835062