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Crust: Bread to Get Your Teeth Into (With DVD) Hardcover – October 22, 2007

4.7 out of 5 stars 19 customer reviews

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Editorial Reviews

Review

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
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Product Details

  • 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: 4.7 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #1,267,989 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I recently purchased both "Dough" and "Crust" and could not be more happy or inspired. They are such beautiful books with excellent instruction and such artful photography they would have been worth the purchase even if I never even attempted the breads. (Then there's the DVD that brings the books instruction to life.)

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!

J. Eisenhood
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Format: Hardcover
Except to making whole wheat bread, I was new to bread making, and never really understood yeast. I bought two books, this one and Artisan Baking by Maggie Glezer. I like both books but I prefer this one for the detailed pictures, and the explanations, the DVD is also very useful to actually the whole process. I found that both books complemented each other when trying to understand the yeast, poolish, starters, etc. But I still had to search on the web to get a good understanding of starters, fermented dough, biga, poolish and what the difference between them is... if there is one.
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.
Great book!
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Format: Hardcover
If you want to make a really excellent sour dough bread, buy this book. I have made 3 batches now and all have received raves from my friends. The appearance, the crust, and most important, the taste are perfect. This book lays out in detail how to get the ferment or starter going, how to properly work the dough, shaping and baking. In the DVD the author demonstrates proper technique in working and folding the bread which was very helpful. I paid full price for this book ($35) and it was worth every penny.
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Format: Hardcover Verified Purchase
Crust is the second book on bread that Mr. Bertinet has written. I can't say enough good things about the original book titled Dough, or Crust. They both come with a very informative DVD, showing his method of kneading, and shaping bread. It has made me a much better bread baker, and if he weren't located in Bath England I would be signing up for all of his classes.
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Format: Hardcover
I keep on baking breads from this book almost everyday. I have a full collection of books about bread and use them all one way or another but having attended Richard Bertinet's Bread Baking Course in Bath, U.K. I can say that this is my main reference book. Richard's methods are simple, straightforward and the results are delicious. Great book and the DVD about his methods is an added plus. Strongly recommended for anyone who wishes to improve his skills for artisan bread baking.
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Format: Hardcover
We were begining to think our family had a bread making curse. Grandma never made bread unless the dough came from the bakery. Mom tried and well, the dog got it. The dog also dug it up years later to play with it. Before you ask, yes we picked it up to make sure it was the bread and not an old piece of rawhide...So of course when I got a house of my own I had to try. Six loaves (one of which could hardly be called a loaf!) fed my composter. I bought a couple books, nothing in them helped me. I finally bought this book out of desperation. My very first loaf (sourdough) turned out!! The second loaf was even better. I sent a loaf to mom and dad, who also loved it. I have even branched out to flavor my sourdough. The DVD was the greatest help. In the DVD you can actually see the texture and elasticity you are looking for in the dough. "Crust" helped me figure out several myths my family followed while trying to make bread, and what works better.
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!
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