Step-by-step instructions for making sourdough, ciabatta, bagels, and more for consistent results
Covers both sweet and savory breads, including croissants, stollen, and brioche, to expand your repertoire
Focuses on mastering fermentation and dough handling for better crust quality
Expert techniques from award-winning author Richard Bertinet, a trained baker
Includes stunning photography and clear illustrations for visual guidance
Summarized by Shop
Helping you to master the mighty Sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the Croissant and all its variations as well as covers other sweet breads such as Stollen and Brioche. Features: