Crust: Bread to Get Your Teeth Into. Richard Bertinet

looking for update on sourdough bread loaf baking. have followed Richard Bertinet’s tutorials on youtube for years. waited to purchase his books due to doctor mandated diet restrictions. So pleased with this baking tome. exactly the recipes i was looking for and a few more for good measure. clear concise and helpful explanations. unique techniques from the master bread baker.

I love this cook book, I'm learning to bake sourdough bread and Chef Bertinet has some interesting and helpful methods.

Watched this guy on you tube and one day would like to travel to France and take his classes. This book is great and I have many bread books that are harder to follow then the CRUST book.

The very good thing about this book is its DVD. If you're new to making bread I would recommend this book to you. You will see how to work the dough, how the natural ferment is created, how a bread is baked. Even if the DVD has only 3 chapters (brioche, sourdough bread and how to create your natural ferment) it's enough to get you going. Don't expect anything else from the DVD. Even these chapters are very brief and poorly directed. It's like his wife or one of his children filmed it.Other then that you wont find new things. I own about 20 books on bread so I haven't found many new things in this one. There was one recipe that I haven't seen anywhere else for a bread made with grapes peel flour. I don't know how good it is, I didn't try it, but it looks very interesting.If you're interested in more serious bread book I would recommend Crust & Crumb: Master Formulas for Serious Bread Bakers and also Bread: A Baker's Book of Techniques and Recipes

If you love bread and would love to make your own, this is the book for you. I built a wood fired pizza oven and have become hooked on making breads for my family and friends. The DVD that comes with this book is the ultimate for any bread lover. It shows you how your dough should look and feel at every stage. Enjoy the fruits of your labour with family and friends... Now if I could only find a book on how to make Welsh butter to put on my sour dough.

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 get the book with the DVD, it helps a lot in spite of the many step by step pictures in the book.

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.

I had high hopes for this book after reading all the great reviews. But the one thing that surprised and disappointed me was that most of the recipes call for additional yeast. That to me defeats the whole purpose behind sourdough so I’m returning the book. It is of no value to me, and it’s not cheap.

Wonderful book

Buon libro

Easy to follow recipes. The breads that I have made have been delicious.

Ich habe dieses Buch gekauft, nachdem mir Dough vom selben Autor bereits sehr geholfen hat, tolles Brot zu backen. Crust steht Dough in nichts nach.Das Buch enthält einfache Anleitungen und tolle Rezepte. Es ist sehr leicht den Anweisungen zu folgen. Bereits beim ersten Nach-Backen erhält man tolle Resultate.Der Autor erklärt einem auch Grundprinzipien für das Brotbacken. Dadurch kann man eigene Rezepte entwickeln oder vorhandene nach eigenem Geschmack anpassen.Ich habe bereits vor diesem Buch verschiedene Sauerteige angesetzt. Die Brote aus diesen Sauerteigen waren immer nur mäßig.Nachdem ich den "Bertinet Sauerteig" aus dem Buch hergestellt und damit ein Brot gebacken habe, sind all die alten Sauerteige in den Müll gewandert.Der Sauerteig aus diesem Buch ist einfach nur ein Traum! Das Brot daraus ist das bisher beste Brot, dass ich je gebacken habe mit einer herrlich knusprigen und karamelligen Kruste. Alle die, dieses Brot gegessen habe, sind einfach nur begeistert. Der Duft und das Aroma sind unnachahmlich. So ein Brot konnte ich bis jetzt nirgends kaufen, nicht mal beim Bio Bäcker.Die Back-Ergebnisse lassen sich auch immer wieder reproduzieren, weil das Buch sehr einfach erklärt, worauf zu achten ist. Auf diese Weise gelingt es mir immer wieder tolle Brote zu backen.Zu jedem Brot im Buch gibt es auch eine Anleitung, wie man dieses Einfrieren kann. Dadurch kann ich alle paar Wochen verschiedene Brote vor backen, einfrieren und bei Bedarf frisch aufbacken. Selbst das aufgebackene Brot ist einfach nur lecker und schmeckt wie frisch gebacken.Ich kann dieses Buch jedem empfehlen, der lernen möchte in seinem heimischen Ofen Brote zu backen, die gekaufte Brote, selbst die vom Bäcker, weit übertreffen!

Such a beautiful book with great recipe inspiration.