Rye Bread

Baguettes with Fermented Dough
Baguettes with Fermented Dough

Baguettes with Fermented Dough excerpted from Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche by Richard Bertinet. Photography by Jean Cazals.

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

Helping you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at specialty breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche.

Richard Bertinet‘s revolutionary and simple approach to bread making gives you the confidence to create really exciting recipes at home.

He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread.

First is ‘Slow’ – mastering sourdough, baguette and other breads; then ‘Different’, which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of ‘Sweet’ – making 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! (more…)

Mark’s Rye Bread
Mark’s Rye Bread

Mark’s Rye Bread, Bittman Bread: No-Knead Whole Grain Baking for Every Day by Mark Bittman. Photography by Jim Henkens.

Bittman Bread: No-Knead Whole Grain Baking for Every Day by Mark Bittman

A revolutionary approach to making easy, delicious whole-grain bread and more

This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best.

Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more.

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