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For the first time ever I have had success in baking bread. I worked out last year that Supermarket bread doesn’t agree with my intestines and for years I was bloated in the evening and had cramps in my lower belly. Lots of wind as well which would temporarily give some relief. Even went to see the GP and she didn’t know, had some blood tests etc. One day I read about diets and bread and it resonated with me. I decided to cut out bread completely for 3 months. Within 3 days I was a different person, no more bloat and cramps and lots more energy! I had realised that I was less energetic but was blaming running a business and having 3 kids under ten years of age. But I do like bread so I tried gluten free, I was fine. I ate gluten free for three months and although it is ok, it is nothing like the proper stuff. Over Christmas I had a bit more free time and started experimenting with CRUST, sourdough and yeast etc. Richard does run classes but we are nowhere near Bath. So between the book and the fab DVD which we watched about 10 times I managed to make fantastic bread. Turns out I can eat any bread I want provided it has been proved properly overnight. I made a sourdough starter using unpasteurised apple juice (out of the freezer) from our own apples (no chemicals used in our ‘orchard’) and we are now eating the best bread ever. I bake once every two weeks starting Friday evening and baking Saturday morning early and freeze what we don’t eat that day. Thank you Richard for your wonderful book it has changed my life.
Great writing style, clear instructions, good tips and really good recipes. This is a book for slow bread and many of the recipes require overnight fermentation or similar, so you have to be into that sort of bread-making. If you want faster bread, I think his other book, "Bread", covers that. We love the brioche recipe and have made it several times. I add dark chocolate chips, divide the dough into 16 pieces and shape them into little loaves (as shown at the beginning of the book). Once baked and cooled, I freeze them on the day and they freeze great. All you need when you want to eat them is to put one in the microwave on minimum power setting for 5 minutes. Comes out perfect and is a real luxury with a cup of good coffee for breakfast!
Loving this book. After several decades I suddenly had a craving for sourdough. I feel as though Bertinet is with me in the kitchen, talking me through it. I like that he is French and so passionate about bread. He speaks simply and is very clear. He was right to say that he can't guarantee my first loaf would be great.. it surely wasn't, but I'm hooked on making bread now and will persevere, because he is an inspirational teacher.
Unfortunately the CD was horribly scratched so I can't get the visual lesson.
I have bought quite a few 'bread' books over the years, and have followed many different experts' advice but always felt my bread wasn't quite a good as it could be. Now, armed with CRUST and DOUGH, both by Richard Bertinet, I feel confident I am creating the best bread I have ever tasted time after time. I have tried many of the different breads in both books now and can honestly say every one has worked. Everything is explained so you know exactly what to do and helpful photographs illustrate each process along the way.
What could be better on a wet Bank Holiday than sitting down to a homemade lasagne, a big green salad and a basket of sourdough bread - the BEST ever sourdough bread you have ever seen or tasted?!
Just a week and a half after I received CRUST, by following Mr Bertinet's instructions to the letter, and having watched his demonstration of the process on the included DVD, I have produced sourdough bread to be proud of! I am ecstatic!!
I wouldn't hesitate to recommend CRUST (which covers the Sourdough bread process in detail), and DOUGH (the book that got me into his method of dough-making) to anyone interested in making their own bread - their own FANTASTIC bread!
I have been struggling to make sour dough bread that actually tasted and cut like sour dough so I treated myself to Crust. The reviews were good. I read the book and was impressed and having the DVD there to accompany it was so helpful. The DVD is divided into sections and I watched the sour dough one about 4 times. Actually seeing the movement of the dough, how he lifts and folds it almost in slow motion I found very helpful. Reading how it' s done is one thing, but then to see the master baker doing it gave me a real boost and my bread, when I get time to make it , was delicious and chewy and rewarding. His explanations are straightforward and as simple as possible and he doesn't use any expensive or silly gimmicks in the book or on the DVD . Very practical and inspirational . I've concentrated on the sour dough element as that's always been a struggle and watching Paul Holloway making sour dough wasn't helpful as,nice as his blue eyes are, I'd prefer the camera to concentrate on How he makes the dough, but Bertinet shows you step by easy step how to make all the breads you could think of. Well worth the money! treat yourself.
In its conventional book form, this is a well written, easy to follow and comprehensive guide to bread making. The kindle version is much harder to follow with flour and sticky dough up to your elbows! For someone primarily wanting to find out about Sourdough, it's an interesting read and an introduction to many other kinds of bread.
I bought this as a present for someone but had a good flick through before wrapping it up. I'm considering buying my own copy. A good book to take your bread making to the next level with new techniques and methods.
This book exceeded my expectations. It's ideal for anyone wanting to learn how to make sourdough bread, as well as other types of rustic, crusty breads with long resting times. I actually found it quite easy to incorporate bread-making into my daily routine with these recipes, as many of the breads can be put in the fridge for overnight proofing. Mr. Bertinet also gives some good background and advice on bread-making tools, and methods he uses in his kitchen. The book comes with a very helpful DVD, which is very informative, and helpful for those who learn best by doing.
Richard Bertinet is a bread guru! A friend recently lent me the video to Dough and I liked the kneading technique so much that I now use it all the time! The video for Crust shows the technique again - and how it works brilliantly for sourdoughs and very wet doughs. I made the croissants recently. The pictures are brilliant for giving confidence in how things should look as you go along - really important when you haven't made things like this before. The result was excellent! Recommended for all people about to move up a notch in bread-making skills.
It is nearly a year since I bought Richard Bertinet's Crust, my choice pretty much inspired by reviews from other Amazon users. A year wasn't enough to try all the recipes, I admit, but the ones I did try worked out perfectly well (not necessarily the first time around - pretty obvious, isn't it?). As a home baker, I tend to prefer naturally leavened rather than yeasted breads - this is the major reason why Chad Bertinet's Tartine Bread and Tartine Book No. 3 are the books I reach for more often, but looking back, I can see that whenever I choose to bake any yeasted bread or cake, or any kind of plain rolls for the family, whatever the recipe provenance, I use the techniques learned from both Crust and Dough by Richard Bertinet. A most useful (and very well explained!) resource for an amateur baker.