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

  • Dough (page 38)

    from Crumb - Show the Dough Who's Boss Crumb - Show the Dough Who's Boss by Richard Bertinet

    • Categories: Bread & rolls, savory; How to...; Vegan
    • Ingredients: strong white bread flour; fresh yeast
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Notes about this book

  • 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!

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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 0857835726
  • ISBN 13 9780857835727
  • Published Feb 07 2019
  • Format eBook
  • Page Count 222
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

Finalist for the Guild of Food Writers Specialist or Single Subject Cookbook Award 2020

'If you only have one book about how to make bread, this should really be it.' Nathan Outlaw

'All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.' Pierre Koffmann

'Richard never ceases to amaze me with his writing and effortless skills as a baker... whenever I am with him for a coffee, a bite to eat or teaching with him, I always come away with new knowledge... a bread genius.' Angela Hartnett

'The subtitle of this book is "show the dough who's boss" and, frankly, that puts it above most other baking titles straight away. Bertinet is a bread guru (this is his sixth book) and this is so calm and instructive, you'll be knocking out brilliant baguettes in no time.' Waitrose

Renowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb. Richard shares his expertise through every step of the baking process, including the different techniques of fermenting, mixing and working - never 'kneading' - the dough.

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 savoury recipes from Cornbread with Manchego Cheese & Chorizo, Saffron & Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio & Orange Loaf and Cinnamon Knots. 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 for delicious tartines or mouthwatering Brioche Ice Cream.

With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill you, whatever your experience, with the confidence to 'show the dough who's boss'.

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