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In Crust, award-winning author Richard Bertinet continues his revolutionary and simple approach to breadmaking, but this time he delves deeper into dough, de-mystifying the more gourmet and exciting breads so that you can bake them at home with ease and confidence. Make a beautiful loaf using the sourdough technique, which gets better day after day, then use Richard s helpful leftover recipes so none of your work will go to waste. Present family and friends with home-made brioche and croissants the smell wafting around the kitchen to really impress themques are explained with painstaking photography.
