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Crust: Bread to Get Your Teeth Into Richard Bertinet
Publisher: Kyle Cathie Limited

A few months ago I got a book from a friend of mine. Like, sink-your-teeth-in-and-give-a-good-tug chewy. Anyone who's tried a loaf of Farm & Sparrow bread knows well the heavy crust. From start to finish, it is ready to bake in about 2-3 hours, and I promise, I like to bake up both loaves of bread the same day and pop one in the freezer for easy access next time we get the hankering for delicious, crusty bread. And you won't believe how easy it is. What a fulfilling experience making your own sourdough! Richard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home. Not only is it no-knead, but you don't need a stand mixer, electric mixer or any kind of mixer to make it. But it's also the bread's chewy inner texture and full flavor that make it unique. From the book 'Crust - Bread to get your teeth into' by Richard Bertinet .