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Summary
Summary
Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking.
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 savory recipes from Manchego & Chorizo Cornbread, Seaweed & Sel Gris Rolls and Chickpea Flatbreads to Orange & Cardamom Swirls and Cinnamon Buns. 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 and creams, syrups and purées to enjoy alongside or incorporate into your bakes. With stunning step-by-step photography, simple advice and helpful techniques throughout,
Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting repertoire of breads.
Author Notes
Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.
Reviews (1)
Publisher's Weekly Review
Bertinet (Dough, Crust), a James Beard Award-winning baker from the U.K., offers an unassailable guide to baking geared toward those reticent to embrace the dough. The key to successful bread, Bertinet asserts, is all in the technique, and that's where the book truly excels. Each recipe is accompanied by step-by-step photos alongside detailed instructions. Bertinet is precise in his tutelage, including descriptions about how the dough should feel and perform at various stages. Armed with that confidence and knowledge (the book's early chapters include vital information on the role of the rise, timing, moisture, and heat), home bakers are well on their way to creating their own baguettes, challah, and sourdough, as well as enticing riffs such as caramelized apple and calvados brioche; cornbread with manchego cheese and chorizo; and the stunning Leopard Bread, the crust of which mottles and crisps in the oven. With Bertinet as an expert guide, this volume proves to be an outstanding bread making primer for those new to baking. (Apr.) © Copyright PWxyz, LLC. All rights reserved.
