Crust: Bread to Get Your Teeth Into by Richard Bertinet

  • The ferment (making sourdough)

    from Crust: Bread to Get Your Teeth Into Crust by Richard Bertinet

    • Categories: Bread & rolls, savory
    • Ingredients: spelt flour; strong white flour; honey
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Notes about this book

  • lpiermarini on November 29, 2011

    Chestnut flour bread to try idea came from Dean & DeLuca catalog with bread from Corsica roasted chestnut flour, whole roasted chestnuts, chestnut honey see "Roasted Chestnut Bread" from the Bread Bible 300 favorite recipes by Beth Hensperger

Notes about Recipes in this book

  • Flamiche

    • Astrid5555 on April 27, 2016

      This is simply delicious. Very easy to make and together with big green salad a great way to feed a crowd.

  • Croissants

    • Astrid5555 on April 27, 2016

      Best croissants ever! Follow the instructions closely and success is guaranteed.

  • Pain aux raisins

    • Astrid5555 on April 27, 2016

      Made with sweet dough and not with croissant dough. Very easy to make and a big hit with children.

  • Abricotines

    • Astrid5555 on October 01, 2016

      These are incredibly delicious but are a little time consuming to make. You need to make a croissant dough and a crème pâtissière first, but the end result is worth the trouble.

  • Bagels

    • stephengk on January 22, 2021

      See Serious Eats Recipe for Ka'ak. Makes a much lighter open textured bagel. Probably not classic bagel but good option. Ka'ak is c74% hydration compared with the Crust recipe that is c47%. Don't have to use spices if want plain. Used Black Treacle in place of date molasses

  • Cabernet grape flour bread

    • mjes on September 03, 2021

      I chose to try this solely because I'd never worked with Cabernet grape flour before. The fact that it also used rye flour and a sour dough starter convinced me that it would be edible. The bread works very well on a charcuterie board but still strikes me as more of a novelty item than a kitchen standard. But the flour is fun to play with -- next up parchment crackers.

  • Almond croissants

    • Kellythesocialfoodie on August 02, 2023

      You can use halved pains au chocolat for a really rich treat

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  • ISBN 10 1856267202
  • ISBN 13 9781856267205
  • Linked ISBNs
  • Published Oct 08 2007
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. In chapter one, he concentrates on 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" will inspire and delight. Richard's first book, "Dough", sold over 100,000 copies and has been translated into 7 languages.

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