Crumb: Show the Dough Who's Boss by Richard Bertinet

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Notes about this book

  • Eat Your Books

    Errata for this cookbook can be found here.

  • Cati on March 12, 2019

    With the exception of the sourdough recipes, fresh yeast is used.

Notes about Recipes in this book

  • Pain de mie

    • Astrid5555 on March 29, 2020

      Had to use up some fresh yeast, so I deviated from my current sourdough bread baking. This recipe makes a good loaf for toasts and sandwiches, keeps well. Used one large tin instead of two medium ones as instructed, had to double baking time and cover tin with some foil after 20 minutes.

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Reviews about this book

  • Kavey Eats

    ...wide variety of recipes showcasing breads & bakes with many different textures, the way in which Bertinet takes us through the recipes so carefully with his instructions and step-by-step images...

    Full review
  • Eat Your Books by Jenny Hartin

    Bertinet is a gifted chef and teacher. Crumb is a detailed, technique-driven book that will have you cranking out artisanal loaves in no time.

    Full review
  • ISBN 10 0857835548
  • ISBN 13 9780857835543
  • Published Feb 07 2019
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom, United States
  • Publisher Kyle Books

Publishers Text


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.


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