He shows us how a good crust is one of the most significant things about all types of great bread. First is Slow - mastering sourdough, baguette and other breads; then Different, which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of Sweet - making croissants, stollen, brioche and buns.
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