Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche
Octopus Books, 16 lis 2012 - 160
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 recipes 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.
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LibraryThing ReviewRecenzja użytkownika - devilish2 - LibraryThing
I love his sourdough recipe (but with far less water). I find his attitude to his sourdough far too hardline and prescriptive - just relax and it will all be fine! There was not enough general ... Przeczytaj pełną recenzję
LibraryThing ReviewRecenzja użytkownika - oriboaz - LibraryThing
The companion book to "Dough" by the same author. Beautiful photography, great recipes and techniques. Highly recommended. This book exposes the reader to more complicated breads, but they are presented in an easy-to-follow manner. Przeczytaj pełną recenzję
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Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Ograniczony podgląd - 2019