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Crust: Bread to Get Your Teeth Into (With DVD) Hardcover – October 22, 2007
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Top Customer Reviews
I've always wanted to be able to turn out quality artisanal breads but have met with unsatisfying results in the past - dense interior structures and under-developed crusts etc. Well, those days are over! As I write this review I am literally sitting with a thick slice of the most delicious sourdough that has the most satisfying crumb, open and airy interior structure, and earthy acidic tang. I can't believe I made it!!
The dough that was used for this loaf was unlike any other I had ever attempted. For the typical American baker this is going to be a wetter dough than you are used to and using Mr. Bertinet's technique your mind will be cryinig out "This can't be right....too sticky...to wet!" Don't listen to that voice and resist the urge to keep adding flour. It truly did require an act of faith - but after a few practice loaves I'm comfortable with not only the technique and sensation of the dough on my fingers but thrilled with the results. I'll never knead or "punch down" my dough again.
I can now produce a finished loaf as beautiful and satisfying as any I have ever purchased. Mr. Bertinet's beautiful books and patient instruction are a gift to bakers everywhere. Highly recommended!
My first sourdough bread ever made was perfect, which is impressive, but I made mistakes on both my 2nd (starter misunderstanding) and 3rd recipe (oven heat problem)... But for me that is what makes baking interesting.
I actually love making my own bread now, and can't wait to do today's loaf! The pictures are amazing, artistic yet simple. The directions are so easy to follow, clear and straightforward. The measurements are in grams, but most scales have both ounces & grams anyway. I can't wait to try the bagels, cookies and other breads!
This book is mostly crusty bread, so if you are looking for wonder loaf type bread, this may not be for you. However if you like earthy, hearty bread with a nice crust, this book is a must!
Most Recent Customer Reviews
Excellent book tried some of the recipes and it thoroughly works. Easy to understand, specially with the CD. Highly recommended for beginners and midlevel bakers.Published 17 months ago by Enrique Alie
This is a follow-up to "Dough" and still is must for anyone household or culinarian looking into developing and better developing the skills of bread making, make sure you... Read morePublished 20 months ago by Sheriff N. Osni
Good but complicating. You need to spend extra time figuring it all out. I have made bread for years and feel its good if you have time to get into reading it all. Read morePublished 23 months ago by Kathleen Mulledy
I am a novice. I tried Richard's method of working with the sour dough! The bread came out light and airy. The air pockets were big.Published on April 10, 2014 by Dlin
Large batches, lot of ingredients in most recipes. Wants fresh yeast for most recipes. All recipes are listed by weight in grams- (but the standard conversion is listed too) as... Read morePublished on March 16, 2014 by Patty
The people in upper egypt do the same way of kneading the bread , I wish he can make the Arabic bread Pita . Read morePublished on February 18, 2014 by kirman M Bayumi
I'm still learning how to use this new method for kneading, but the recipes are wonderful. The DVD that comes with this book is awesome. Read morePublished on November 21, 2013 by Dinah