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Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (with DVD) Paperback – Illustrated, 11 Oct 2012

4.7 out of 5 stars 82 customer reviews

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Product details

  • Paperback: 160 pages
  • Publisher: Kyle Books (11 Oct. 2012)
  • Language: English
  • ISBN-10: 0857831089
  • ISBN-13: 978-0857831088
  • Product Dimensions: 22.5 x 1.5 x 25.5 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Bestsellers Rank: 8,598 in Books (See Top 100 in Books)

Product Description

Review

'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

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.


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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover
I went searching for traditional recipes/methods for bread baking after being mildly disappointed with back-of-the-packet recipes on bags of flour.

I saw lots of positive reviews for Bertinet's books in general and plumped for Crust and its DVD. The methodology and technique was really unexpected! The recipes are clear and the methods easy to follow, though once you get going you might lose confidence in what you're doing. Just stick to the recipe to the letter and don't take short cuts. The dough is very wet and on the DVD the man himself shows you a special technique that takes some practise.

Good bread TAKES TIME!! Most of the recipes require you to make a starter or ferment that is left overnight, so you have a plan in advance, but it's worth the effort. I have used regular dried yeast with the recipes successfully; 10g of fresh yeast equates to just over half a teaspoon on dried yeast granules. After having dough stick to cotton towels and baking loaves with a layer of fuzz on them(!) I did invest in some high quality 100% linen towels (from the internet, you don't need to buy his!). Magically, dough does not stick to floured linen, and the fine semolina as a sliding agent works really well - no need to buy or make wooden 'peels', just an upturned baking tray will do.

The recipe for Ciabatta works very well - I will never buy Ciabatta from a store ever again! Nothing beats tearing into warm, fresh, airy bread and dipping into olive oil. This is not a book for beginners. For someone who has tried hand baking before with success and want to try more advanced techniques then this is ideal. Not to say that a beginner couldn't follow the recipes, they just might be put off by methods that take a few days to complete!
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By Bluebell TOP 500 REVIEWER on 23 Jan. 2010
Format: Hardcover Verified Purchase
I've been enjoying the author's earlier book, Dough, over recent weeks which has got me re-visiting bread-making by hand and gaining confidence that I can graduate to the greater delights, hinted at in Dough, that can be had by employing more complex techniques involving ferments or creating a sour-dough starter. These latter processes are explained and demonstrated in Crust, which like Dough is enticingly illustrated with mouth-watering pictures of what one is aiming at. The recipes are clearly laid out and the book is a pleasure to look at. As with the book Dough, accompanying Crust is a DVD that not only demonstrates the author's special technique for producing an elastic and strong dough, the basis of all good bread, but is also a masterclass on how to make brioche and clearly demonstrates the long-drawn-out process of creating a ferment that is the basis of real sourdough loaves. I think the DVD alone is worth the price of the book. It saves on having to go on a bread-making course.

Unless you're an experienced bread-maker I would recommend starting with the book Dough before tackling the recipes in Crust.

The author also has an on-line shop that sells some of the things you might need such as the special "lame" blade for slashing the tops of loaves and also, importantly, 500g blocks of fresh yeast Fresh yeast (500g) Next Despatch 26th January 2010.
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Format: Hardcover Verified Purchase
I have bought quite a few 'bread' books over the years, and have followed many different experts' advice but always felt my bread wasn't quite a good as it could be. Now, armed with CRUST and DOUGH, both by Richard Bertinet, I feel confident I am creating the best bread I have ever tasted time after time. I have tried many of the different breads in both books now and can honestly say every one has worked. Everything is explained so you know exactly what to do and helpful photographs illustrate each process along the way.

What could be better on a wet Bank Holiday than sitting down to a homemade lasagne, a big green salad and a basket of sourdough bread - the BEST ever sourdough bread you have ever seen or tasted?!

Just a week and a half after I received CRUST, by following Mr Bertinet's instructions to the letter, and having watched his demonstration of the process on the included DVD, I have produced sourdough bread to be proud of! I am ecstatic!!

I wouldn't hesitate to recommend CRUST (which covers the Sourdough bread process in detail), and DOUGH (the book that got me into his method of dough-making) to anyone interested in making their own bread - their own FANTASTIC bread!
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Format: Hardcover
What a fantastic book, very impressed with the quality of writing and the love and passion that has gone into writing it. The photography is absolutely stunning, I can almost smell the bread wafting up from the pages. It also comes with an excellent free DVD explaining about and showing you how to do some of the recipes in the book.
I have also got Richard Bertinet's first book 'Dough' which was excellent. I loved 'Dough' so much that I just had to go and learn some more at The Bertinet Kitchen cookery school mentioned in 'Dough'. I cannot believe that I can now make bread this good. If you love good bread and want to learn how to make bread you want to eat, then I would definitely recommend Crust and also Dough, it is certainly worth the money.
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