Crust: From Sourdough, Spelt, And Rye Bread To Ciabata, Bagels, And Brioche
Helps you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche.Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting r...
Hardcover: 160 pages
Publisher: Kyle Books; 1 edition (November 16, 2012)
Product Dimensions: 9 x 0.6 x 10.1 inches
Amazon Rank: 130229
Format: PDF ePub TXT ebook
- 9781906868819 pdf
- 978-1906868819 pdf
- Richard Bertinet pdf
- Richard Bertinet books
- Cookbooks, Food and Wine epub ebooks
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“This is a fabulous book, and I love the video that comes with the book! The book explains everything I needed to make several perfect loaves of bread. I did not have to go out and purchase A bunch of strange thing is that I would not use for other ...”
cipes at home. He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut.