Every bread has its own characteristic crumb, wheter light, open and airy or dense, but the first important step in creating the perfect crumb is to take control of the dough, or "show the dough who's the boss", which has become the mantra of Richard Bertinet's renowned bread classes. With his signature straightforward style, he guides you thriugh his much-imitated technique of working the dough - not "kneading" it - to transform a sticky mixture of flour, yeast, salt and water into a beautifully shiny, responsive pillow.
Let Richard guide you through every stage of resting the dough, folding, shaping, proving and baking, in a combination of new recipes and old favourites , including rustic baguettes, malted wheat and rye sourdough, multi-coloured buns, festive Panettone and Gotchial, from his native Brittany. With recipes that include gluten-free chickpea or green pea flur for simple flatbreads, alongside classic loaves, there is something for every occasion and baking avility, as well as ideas for cooking with leftover bread, so you can make sure your baking is never wasted!
With a foreword by Nathan Outlaw and packed with invaluable advice from Richard's long experience as a baker and teacher, such as how to stand correctly when working the dough, use a mixer effectively, or how to keep your sourdough ferment going, Crumb is destined to become a classic go-to book for bakers everywhere.
