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Crust: Bread to Get Your Teeth into (Anglais) Relié – 8 octobre 2007


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25 internautes sur 25 ont trouvé ce commentaire utile 
A genuine "must have" for bakers 8 décembre 2008
Par Neologian - Publié sur Amazon.com
Format: Relié
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
34 internautes sur 37 ont trouvé ce commentaire utile 
Fantastic book 4 décembre 2007
Par Just passin trough - Publié sur Amazon.com
Format: Relié
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!
25 internautes sur 28 ont trouvé ce commentaire utile 
An Excellent Breadmaking Book 23 janvier 2008
Par Wes Hallmark - Publié sur Amazon.com
Format: Relié
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.
11 internautes sur 12 ont trouvé ce commentaire utile 
Crust 14 mai 2008
Par Peter B. Gaunce - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
5 internautes sur 5 ont trouvé ce commentaire utile 
Incredibly detailed and inspiring book 19 mai 2010
Par M Kaner - Publié sur Amazon.com
Format: Relié
I stumbled upon Richard's books by chance while reading European food blogs. I started with his book 'Dough' which is incredibly useful for a novice baker. Richard explains everything and the first ever loaf of bread (simple white dough) I produced using Richard's instructions was a revelation! My family was duly impressed and I was hooked. Since then, I have progressed into "Crust" and started with the sourdough, following Richard's instructions again. The results are incredible. I stopped buying bread altogether. My family is ever happy and the when I took my first ever home made croissants out of the oven the delight was overwhelming.
Bread baking is the most basic and yet gratifying experience and Richard makes it easy.
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