Crumb by Richard Bertinet

, , | 978-0-85783-506-2

£25.00

1 in stock

Renowned baker, Richard Bertinet shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Cornbread with Manchego Cheese & Chorizo, Saffron & Seaweed Buns and Green Pea Flatbreads to Chocolate, Pistachio & Orange Loaf and Cinnamon Knots. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour. Finally, Richard shares ideas for cooking with bread for delicious tartines or mouthwatering Brioche Ice Cream.

‘All it takes to make bread is flour, water and salt. To make great bread, add a little Bertinet.’ Pierre Koffmann