Crumb

If you only have one book about how to make bread, this should really be it.' Nathan Outlaw Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing and working - never 'kneading' - the dough. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Cornbread with Manchego Cheese & Chorizo, Saffron & Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio & Orange Loaf and Cinnamon Knots. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread for delicious tartines or mouthwatering Brioche Ice Cream. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crumb will inspire and fill everyone, whatever their experience, with the confidence to bake an exciting repertoire of breads. Pages: 224 Dimension: 227mm X 208mm Author: BERTINET, RICHARD