Amazon.it:Recensioni clienti: Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (English Edition)

Ci sono 0 recensioni e 4 valutazioni dall'Italia

Miss J.S. Marsman

Life changer

Recensito nel Regno Unito il 3 marzo 2018

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.

66 persone l'hanno trovato utile

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M.I.S.

Fantastic book for slow bread

Recensito nel Regno Unito il 22 aprile 2017

Acquisto verificato

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!

16 persone l'hanno trovato utile

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FAGES Wendy

This book will teach you everything you need to know to make bread the old fashioned way.

Recensito nel Regno Unito il 16 febbraio 2020

Acquisto verificato

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.

4 persone l'hanno trovato utile

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H MCGAHAN

Not one mention of religion!

Recensito nel Regno Unito il 4 dicembre 2020

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Sorely disappointed that the writer saw fit not mention once the Roman environment, the jostling cults or the miracles. Not a fish. Not a loaf. But baking? Oh yes, we got all that baking stuff. But everybody knows you cannot live by bread alone!

5 persone l'hanno trovato utile

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Mildred M

You too can make fantastic bread!

Recensito nel Regno Unito il 9 aprile 2012

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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!

32 persone l'hanno trovato utile

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Lady Vibart

A picture is definitely worth a thousand words

Recensito nel Regno Unito il 7 luglio 2013

Acquisto verificato

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.

14 persone l'hanno trovato utile

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Amazon Customer

Great bread (and a minor irritation)

Recensito nel Regno Unito il 3 febbraio 2013

Acquisto verificato

I've got both "Dough" and now "Crust" by Richard Bertinet. Both are excellent books. They include DVDs in which Bertinet demonstrates his "kneading" technique. Using these recipes I've been able to bake lighter and crustier bread than with the ones I'd used before.

So why only 4 stars and not 5? Some of the quantities that Bertinet uses are almost commercial. For example, the recipe for fermented dough baguettes makes 12 baguettes. To be fair, he includes instructions for part-baking and freezing, so any surplus beyond your immediate needs can be stored, And of course, it is possible to cut the quantities of ingredients to make a smaller batch of dough. I just feel that this defeats the object of baking bread myself, which is to have it fresh.

Which brings me on to another point of (minor) irritation. For the same recipe as above, Bertinet gives you quantities for making 600g fermented dough, when the recipe only calls for 400g. Go figure!

So, on balance, a great book for baking, but it could be more practical for the domestic baker.

14 persone l'hanno trovato utile

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gill pugh

High expectations didn't deliver

Recensito nel Regno Unito il 24 giugno 2017

Acquisto verificato

I've two other bread books by. Chad Robertson and ken forkish which are both great at explaining the science and practical advice. Both books work with the bakers formular which I think is great when you need to make smaller quantities. Kens book gives a great schedule so you can get your head around how to plan your baking. Back to this book, after the great reviews I thought it would be good to have a different baker give his way of doing things, very basic book in my opinion, compared to the above book. Other than some new recipes , didn't learn any more about bread making. DVD nice touch, but you can get similar from utube.

6 persone l'hanno trovato utile

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Amazon Customer

Some lovely looking breads.

Recensito nel Regno Unito il 29 settembre 2021

Acquisto verificato

Finding the professional attitude and wording somewhat daunting. Not particularly aimed at amateur bakers, but will certainly be trying some of the simpler recipies, and, who knows, might get more confident as I go on! Also there’s the need for a spacious kitchen, which I certainly do not have…but all the same..a nice book to have, if challenging.

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Ruth Bernstein

A comprehensive guide to bread making

Recensito nel Regno Unito il 11 gennaio 2021

Acquisto verificato

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.

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5 stelle		76%
4 stelle		16%
3 stelle		6%
2 stelle		1%
1 stella		1%

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