CRUST: From Sourdough, spelt, and rye bread to ciabatta, bagels, and brioche
$35.99
In Crust, award-winning author Richard Bertinet continues the revolutionary and simple approach to breadmaking that won him so many accolades for his first book, Dough, but this time he delves deeper, showing you how to bake gourmet breads at home with ease and confidence.
Make a beautiful loaf using the sourdough technique, then use the helpful leftover recipes so that none of your work will go to waste. Explore different flours and ingredients to create specialty breads including bagels, pretzels, and mini baguettes. Finally, impress your family and friends with homemade croissants and deliciously tempting sweet breads such as brioche and stollen.
These inspirational recipes are accompanied by stunning step-by-step photography and expert techniques to help you along the way.