Crust
From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Seiten
2007
Kyle Cathie (Verlag)
978-1-85626-720-5 (ISBN)
Kyle Cathie (Verlag)
978-1-85626-720-5 (ISBN)
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Intended for anyone interested in learning how to make bread, as well as breadmakers who want to try something a little different. This book demystifies doughs like sourdough and croissants with photography.
'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
Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread!
'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
Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread!
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 specialty breads for several of the supermarket chains and advising small food related businesses. Richard's baking classes for cookery schools are always sold out and last year he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cookery school in Bath.
| Erscheint lt. Verlag | 9.10.2007 |
|---|---|
| Zusatzinfo | col. Illustrations |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 230 x 260 mm |
| Gewicht | 1023 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-85626-720-2 / 1856267202 |
| ISBN-13 | 978-1-85626-720-5 / 9781856267205 |
| Zustand | Neuware |
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