Crumb : Show the Dough Who's Boss with 50 Recipes to Master Bread Making by Richard Bertinet (2024, Hardcover)

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Great shape- like new! Has a publisher remainder mark. hardcover Used - Like New 2024

About this product

Product Identifiers

PublisherOctopus

ISBN-101804192554

ISBN-139781804192559

eBay Product ID (ePID)23064800765

Product Key Features

Book TitleCrumb : Show the Dough Who's Boss with 50 Recipes to Master Bread Making

Number of Pages224 Pages

LanguageEnglish

TopicHealth & Healing / Gluten-Free, Courses & Dishes / Bread, Methods / Baking

Publication Year2024

GenreCooking

AuthorRichard Bertinet

FormatHardcover

Dimensions

Item Weight38.5 Oz

Item Length10.6 in

Item Width8.2 in

Additional Product Features

Intended AudienceTrade

Dewey Edition23

Dewey Decimal641.815

SynopsisRenowned baker Richard Bertinet brings bread right up to date with his hallmark straightforward approach to achieving the perfect crumb 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'. * Online demos available at thebertinetkitchen.com *, Every bread has its own characteristic crumb, whether light, open and airy or dense, but the first important step in creating the perfect crumb is to take control of the dough, or 'show the dough who's boss', which has become the mantra of Richard Bertinet's renowned bread classes. With his signature straightforward style, he guides you through his much-imitated, technique of working the dough - not 'kneading' it - to transform a sticky mixture of flour, yeast, salt and water into a beautifully shiny, responsive pillow. Let Richard guide you through every stage of resting the dough, folding, shaping, proving and baking, in a combination of new recipes and old favorites, including rustic baguettes, malted wheat and rye sourdough, multi-colored buns, festive Panettone and Gotchial, from his native Brittany. With recipes that include gluten-free chickpea or green pea flour for simple flatbreads, alongside classic loaves, there is something for every occasion and baking ability, as well as ideas for cooking with leftover bread, so you can make sure your baking is never wasted! With a foreword by Nathan Outlaw and packed with invaluable advice from Richard's long experience as a baker and teacher, such as how to stand correctly when working the dough, use a mixer effectively, or how to keep your sourdough ferment going, Crumb is a classic go-to book for bakers everywhere.