• 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.

• Toasted pine nut, honey and pear croustades

  • bwhip on January 23, 2021

    These were fantastic. I wasn't sure about the dough, as it didn't seem as "wet" as I was expecting during the initial mixing and kneading, but the end result was excellent. For laminated dough, the process was actually pretty simple, and the directions were very clear. Lots of steps with poaching the pears and cutting the lattice pattern, but they turned out beautifully and delicious. I scaled back the pine nuts, as it seemed like that would be WAY too many (and they're not cheap!). I actually split the dough in half and made the cinnamon knots from the same cookbook with the other half - and they were great too!

• 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