From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
A re-issue of expert baker Richard Bertinet's comprehensive guide to making bread, from sourdough and rye bread to bagels and brioche

'Although designed to appeal to customers of his baking courses, this is equally suited to someone new to baking who's been inspired by the artisan-made sourdoughs on sale at farmers' markets and swish bakeries.' Time Out

This 2025 re-issue of Richard Bertinet's highly successful Crust gives you the confidence to create exciting recipes at home, through a revolutionary and simple approach to breadmaking.

Under Richard's expert guidance, you will learn the basic techniques of breadmaking such as mastering your own ferments, working the dough and proving, before learning how to make a range of breads.

Chapters include:
- Slow: master sourdough, baguette and other breads
- Different: use a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagels and more
- Sweet: make delicious treats like 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.