Crust From Sourdough Spelt & Rye Bread To Ciabatta Bagels
Richard Bertinet’s Crust is the go-to illustrated cookbook for turning sourdough spelt, rye, ciabatta and even bagels into bakery-worthy loaves at home. First released in 2007, this 159-page paperback distills the award-winning baker’s famous dough-handling techniques into clear, step-by-step guidance that beginners and seasoned bread fans can trust.
Every recipe is non-intimidating yet precise, showing how slow fermentation builds flavor and texture without fancy gear. Bertinet’s gentle coaching on kneading, proving and baking times demystifies artisan bread making, while the book’s compact size keeps your kitchen counter clutter-free.
Clean, unmarked pages confirm this used copy has plenty of life left for flour-dusted page turning. Kyle Books’ sturdy binding and generous color photos make it both a practical reference and an inspiring gift for young adults or adults ready to master crusty European classics.
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