CRUST: FROM SOURDOUGH SPELT AND RYE BREAD (HB)

Richard Bertinet trained as a baker in his native Brittany and has over 20 years' experience. He teaches principally in his own school in Bath and is a winner of the James Beard Award. This 2025 re-issue of Crust provides the basic techniques of breadmaking such as mastering ferments, working the dough and proving, before showing how to make a range of breads. Whether you want to bake sourdough or baguettes, seeded or spelt, rye or ciabatta, or treats like croissants, stollen and brioche, this is the ideal guide.