- File Size: 4907 KB
- Print Length: 224 pages
- Publisher: Ten Speed Press (April 13, 2011)
- Publication Date: April 13, 2011
- Sold by: Random House LLC
- Language: English
- ASIN: B004IK8Q9A
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #224,905 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Random House LLC
Price set by seller.
Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book] Kindle Edition
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I just bought a copy for a loved one who is a bread lover.
Top international reviews
There are no photos and he uses american measurements (annoying but with a set of cups and a good set of scales that measure in ounces as well as grams you can manage.) Granted, on the surface it's not the most accessible or engaging.
BUT, if you convert the measurements and take your time, the bread is outstanding. The rustic loaf (using a biga) is phenomenal and it also has the very best pizza dough recipe I have ever come across.
You do need the right equipment - an oven you can get to a high heat and a good baking stone. You also need to accept that it may take you two days before you can actually eat what you are making. It's definitely for serious bread makers but if you are like me and feel sheer joy at dough that windowpanes perfectly or a creamy crumb inside a perfect crust, I'd certainly recommend it!
If you're serious about bread and find it's taking on a philosophical meaning, then get this book, you won't be disappointed.
Not as good as Hamelman's book Bread: A Baker's Book of Techniques and Recipes, which I always use.
Crust and Crumb has no photographs and just a very few line-drawings to illustrate technique but is strong on tips and explanations of why things are done in a certain way. I find the recipes are not easy to follow as all the quantities are in cups, spoons or ounces which makes for some very awkward figures for such things as the amount of yeast and the temperatures are only given in Fahrenheit. The information about supplies are all aimed a US market. I will use the book as a reference book not as a recipe book.
I bought this book after I'd read and absorbed the information from Dough by Richard Bertinet, which I would recommend as an introduction to bread-making as the demonstration of the various techniques is excellent: both in photographs and in the DVD included with the book.
On balance I think that once one has mastered the basics of bread making and want to graduate to the more intricate techniques I would recommend Crust: Bread to Get Your Teeth into as it has more inspirational and user-friendly recipes as it is beautifully illustrated with easy to read text and is aimed at the UK market.