Dough Crust by Richard Bertinet 2 Books Collection Set - Non Fiction - Paperback

Titles in This Set:
Dough
Crust

Format: Paperback

Overview:
Two essential bread-making guides in a single, accessible paperback collection. Dough and Crust, both by celebrated baker Richard Bertinet, take you from the basics of mixing and kneading to the artistry of crafting crusty, deeply flavoured loaves at home. This non-fiction pairing is designed for home bakers who want reliable methods without fuss, while offering inspiration for more adventurous baking sessions. In Dough, Bertinet presents a straightforward approach to contemporary bread, emphasizing feel, timing, and confidence in the dough. In Crust, he expands the repertoire to include sourdough, spelt and rye, along with classic favorites such as ciabatta, baguettes, and brioche. The result is a practical, hands-on duo that demystifies bread making and empowers you to produce bakery-quality loaves in your own kitchen. The paperback format is kitchen-friendly, with clear steps and helpful visuals to guide you every step of the way.

What This Collection Covers:
This pair takes you from bread basics to artisan techniques, giving you a complete, home-kitchen roadmap for stellar results. It starts with the essentials—flour selection, accurate hydration, salt and yeast balance, and the sensory cues that signal dough readiness—then moves toward confident handling, shaping, and baking. Bertinet’s practical philosophy centers on feeling the dough and understanding how small changes in hydration and fermentation shape texture and aroma. In Dough, you’ll build a solid foundation with everyday loaves; in Crust, you’ll push your skills toward crusty boules, rustic ciabatta, and enriched breads like brioche. Together, these titles offer a coherent progression that helps you master starter maintenance, scoring patterns, and oven performance, turning home baking into a reliable, joyful craft.

Book-by-Book Guide:
Dough In this first volume, Bertinet presents a clear, hands-on path to approachable bread. He starts with essentials—flour, water, salt, and yeast—then guides you through mixing, kneading, folding, and shaping to achieve an open, forgiving crumb. The emphasis is technique over complication, making reliable results achievable in a home kitchen with standard equipment. You’ll learn how to judge dough readiness by feel, how hydration changes texture, and how small adjustments can transform everyday loaves into reliable weeknight breads. The voice is calm, encouraging, and practical, turning bread making into a repeatable craft rather than a mystery. Crust picks up where Dough leaves off, inviting you to broaden your repertoire with a broader spectrum of breads. From sourdough and rye to spelt, plus the bakery classics—ciabatta, bagels, and brioche—the book stays grounded in practical technique: shaping, scoring, oven temperature, and timing to coax a crisp, flavorful crust and tender crumb. Bertinet preserves his approachable tone while pushing your skills a notch further, offering structured guidance that works in a home kitchen. It’s ideal for weekend projects or a daily baker’s growth path toward more artisanal results.

Who This Set Is Perfect For:
This two-book collection is ideal for home bakers who want reliable, practical guidance for bread making. Beginners will appreciate Bertinet’s tactile approach and clear explanations, while more confident hobbyists will enjoy expanding their repertoire with sourdoughs, bagels, and brioche. Gift buyers will find a thoughtful present for anyone who loves cooking, baking, or entertaining, and the compact paperback format keeps these titles within easy reach on the kitchen shelf. Teachers and cooking clubs can use the pair as a duo to structure a bread-making unit or workshop, providing a proven framework for technique, timing, and flavor. Regardless of your experience, this set helps you develop a consistent method and a joyful bread-making routine.

Key Benefits:

• Practical, hands-on guidance for home bakers with clear, reliable techniques
• A clear progression from simple dough to artisanal crusts
• Coverage of diverse breads, including sourdough, rye, spelt, ciabatta, baguettes, and brioche
• Compact paperback format designed for easy use on a kitchen counter
• Two complementary volumes that build confidence and expand your repertoire
• Accessible writing style that demystifies bread making without oversimplifying it
• Ideal gift set for baking enthusiasts, students, or households seeking weekend projects

About the Author:
Richard Bertinet is a celebrated baker and educator whose hands-on approach to bread-making has helped home cooks and professionals alike master practical techniques. Originating from Brittany, Bertinet brings a straightforward, tactile philosophy to his books, emphasizing feel, fermentation, and consistent results over complicated machinery or exotic ingredients. In Dough and Crust, he distills decades of experience into two complementary volumes that guide readers from foundational skills to more ambitious, artisanal loaves. Bertinet’s teaching voice is welcoming and precise, encouraging bakers to trust their instincts while following tested methods that yield bakery-quality bread in a home oven. His work continues to influence modern home baking with approachable, repeatable methods and a clear love for the craft.

Why You’ll Love This Set:
Together, Dough and Crust offer a complete, practical journey into bread making for home kitchens. The pair complements itself perfectly, starting with fundamentals and gradually expanding to more complex breads, ensuring readers stay motivated and confident. The approachable, step-by-step guidance makes it easy to build a routine, experiment with new shapes and flavors, and achieve consistently delicious results. This set is an ideal gift for any baking enthusiast or anyone looking to elevate weeknight dinners with homemade loaves, from rustic boules to enriched breads that impress guests and family alike.

Please Note: The individual books included in this listing will be dispatched as per the original UK ISBN and UK edition cover image shown in the image.