Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche

This 2025 re-issue of Richard Bertinet's highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple approach to breadmaking.

Under Richard's expert guidance, you will learn the basic techniques of breadmaking such as mastering your own ferments, working the dough and proving, before learning how to make a range of breads.

Chapters include:
- Slow: master sourdough, baguette and other breads
- Different: use a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagels and more
- Sweet: make delicious treats like croissants, stollen, brioche and buns

With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread.

About the Author:

Richard Bertinet set up his Bertinet Kitchen in 2005 and Bertinet Bakery in 2011 and his bread is now widely available at farmshops, delis and Waitrose across the south of the UK. He trained as a baker in his native Brittany and has over 20 years' experience as a chef and baker who teaches principally in his own school in Bath. His first two books won numerous awards both in the UK and the US including IACP Cookery Book of the Year and James Beard Award.