Crust : Bread to Get Your Teeth Into. Richard Bertinet
by Richard Bertinet
Editor: Octopus Publishing Group
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Richard Bertinet is revolutionary and simple to approach gives you the confidence to create truly exciting recipes at homeIt begins with mastering the powerful in Leaven and making your own ferments so that you can make bread at any timeAnd then he takes a look at the special breads, using a range of flours and flavours – why not try making Spelt Bread or experimenting with Bagels and PretzelsHe follows by exploring the Crescent and all its wonderful variations as well as covering them with other deliciously tempting sweet breads such as the Stollen and BriocheWith superb step-by-step photography, simple advice and useful techniques throughout, the Crust is a worthy continuation of remarkable beginnings
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