Bread can be open and airy or compact and dense - it is all about the crumb which characterize particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego and Chorizo Cornbread, Seaweed and Sel Gris Rolls and Chickpea Flatbreads to Orange and Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour.Every bread has its own characteristic crumb: light, open, airy, dense. The important step in creating the perfect crumb is to take control of the dough, and Bertinet shows you how to work the dough into a shiny, responsive pillow. In addition to classic recipes, he includes gluten-free recipes.

Youll also learn to use a mixer effectively; how to stand correctly when working the dough, and even how to keep your sourdough ferment going. -- adapted from back cover.