Bread can be open and airy or compact and dense - it is all about the 'crumb' which makes the loaf. Richard Bertinet shares his straightforward approach to making everything from classic and rustic breads to sourdough, using different flours and ferments. Includes a range of sweet and savoury recipes such as Cornbread with Manchego Cheese and Chorizo, Saffron and Seaweed Buns, Pistachio and Orange Loaf, Cinnamon Knots, and Brioche Ice Cream, as well as gluten-free breads and experiments with different types of flour. 224 pages