- Hardcover: 159 pages
- Publisher: Kyle Books; Har/DVD edition (October 22, 2007)
- Language: English
- ISBN-10: 1904920640
- ISBN-13: 978-1904920649
- Product Dimensions: 9.2 x 0.8 x 10.3 inches
- Shipping Weight: 2.2 pounds
- Average Customer Review: 23 customer reviews
- Amazon Best Sellers Rank: #1,049,406 in Books (See Top 100 in Books)
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Crust: Bread to Get Your Teeth Into (With DVD) Hardcover – October 22, 2007
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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.) -- Fine Cooking
From the Publisher
"Anyone who enjoyed Richard Bertinet's "Dough: Simple Contemporary Bread" will want to read this follow-up volume. "Crust: Bread to Get Your Teeth Into" follows the same formula. It has stunning photos, an instructional DVD and detailed directions for "working" a wet, sticky dough instead of kneading a drier one. While "Dough" concentrated on easy breads, "Crust" helps home bakers master more complex and unusual ones. Sourdough and croissants are building blocks in this book. Fun loaves -- such as bread made with cabernet grape flour, rolls flavored with sake, nori and sesame seeds, and sweet Bath buns -- round out the collection. Readers will enjoy curling up with "Crust," a croissant and cafe au lait." Fresno Bee
Top customer reviews
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I like the instructions (both in the book and DVD) a lot. As a relatively novice baker it helps get the confidence to experiment.
Also, reminds me of spending a weekend in Bath with Mr Bertinet 15-years ago at his school.