Buy this book with Dough: Simple Contemporary Breads by Richard Bertinet today!

Buy Together Today: $42.57

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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg  (111)  $18.45

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader  (9)  $23.10

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart  (164)  $22.75

The Art of Handmade Bread: Contemporary European Recipes for the Home Baker by Dan Lepard  (2)  $13.28

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Fine Cooking
Bertinet doesn't knead his bread dough in the traditional sense of pushing it with palms and knuckles. Instead, he "works" the dough by lifting it in the air, slapping it back on the work surface, and quickly folding it onto itself many, many times, until it loses much of its stickiness and becomes smooth and malleable. This method takes a bit of practice, but it's well worth it: The ciabattas I baked were light and airy inside, with a lovely, crisp crust. (The DVD that comes with the book is indispensable if you want to nail Bertinet's technique.)

Product Description
Crust retains the simple and groundbreaking approach that won Richard so many accolades for Dough, but takes the reader one step further into the wonderful world of breadmaking. Richard simply explains the method, accompanied with step-by-step photography, so that you can impress friends and family with homemade Sourdough, there's a chapter on croissants and all the variations that can be made with croissant dough, there's step-by-step how to make the most divine Brioche and there's even a chapter on what to do with left-over bread--delicious Summer Pudding, Croque Monsieur.Techniques are explained with painstaking photography.

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