Crust

Master the art of artisanal breadmaking with this comprehensive guide to sourdough, specialty breads, and pastries. Learn Richard Bertinet's intuitive techniques for developing ferments, working dough, and achieving the perfect crust every time. Progress from foundational slow fermentation methods through diverse flour blends and creative flavors—from seeded and spelt loaves to ciabatta and pretzels—before perfecting sweet variations like croissants and stollen. Build genuine confidence in your baking skills with step-by-step instruction that transforms home breadmaking into an exciting culinary craft.