Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

Helping you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche.

Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home.

He shows us how a good crust is one of the most significant t...