Crust: From Sourdough, Spelt And Rye Bread To Ciabatta, Bagels And Brioche

6 octobre 2020|
Crust: From Sourdough, Spelt And Rye Bread To Ciabatta, Bagels And Brioche de Richard Bertinet
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description

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 things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread.

First is ''Slow'' - mastering sourdough, baguette and other breads; then ''Different'', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of ''Sweet'' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread!
Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing specialty breads for several of the supermarket chains and advising small food related businesses. Richard''s baking classes...
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Titre :Crust: From Sourdough, Spelt And Rye Bread To Ciabatta, Bagels And BriocheFormat :Couverture rigideDimensions de l'article :160 pages, 10.8 X 9.25 X 0.7 poDimensions à l'expédition :160 pages, 10.8 X 9.25 X 0.7 poPublié le :6 octobre 2020Publié par :Octopus BooksLangue :anglais

Les ISBN ci-dessous sont associés à ce titre :

ISBN - 10 :0857839160

ISBN - 13 :9780857839169

Convient aux âges : Tous les âges

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