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Digital List Price:    1,337.70
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Baking School: The Bread Ahead Cookbook (Bread Ahead Bakery) by [Justin Gellatly, Louise Gellatly, Matthew Jones]

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Baking School: The Bread Ahead Cookbook (Bread Ahead Bakery) Kindle Edition

4.7 out of 5 stars 263 ratings

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Review

This book is as good for slavering over as it is to cook from ― Nigella Lawson on Bread, Cake, Doughnut Pudding

Best of the batch . . . Gellatly's sourdough is without peer in London ― Independent on Bread, Cake, Doughnut, Pudding --This text refers to the hardcover edition.

About the Author

Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and has his own bakery, Bread Ahead, in Borough Market, Old Street, and Westfield Stratford. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.

Formerly a chef, Louise Gellatly now bakes and teaches at Borough Market's Bread Ahead Bakery and Baking School. With an incredible team of bakers (including Louise's husband, ex St John's Justin Gellatly), Bread Ahead make some of the capital's finest artisan breads and doughnuts.

Matt Jones has been at the forefront of the baking and food revolution in London for 25 years. He set up the extremely successful Flour Power City in 1999, and is the co-founder of Borough Market's Bread Ahead Bakery and Baking School. With an incredible team of bakers (including ex St John's Justin Gellatly), Bread Ahead make some of the capital's finest artisan breads and doughnuts. --This text refers to the hardcover edition.

Product details

  • ASIN : B06XXV5ZMP
  • Publisher : Penguin; 1st edition (31 August 2017)
  • Language: : English
  • File size : 107920 KB
  • Text-to-Speech : Enabled
  • Enhanced typesetting : Enabled
  • X-Ray : Not Enabled
  • Word Wise : Enabled
  • Print length : 402 pages
  • Customer Reviews:
    4.7 out of 5 stars 263 ratings

Customer reviews

4.7 out of 5 stars
4.7 out of 5
263 global ratings
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Top reviews from other countries

Camomillla
2.0 out of 5 stars Inspiring, beautiful pictures - recipes to be taken with a pinch of salt
Reviewed in the United Kingdom on 7 December 2019
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13 people found this helpful
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🍊orange🍊
4.0 out of 5 stars A wide range of recipes
Reviewed in the United Kingdom on 2 March 2018
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4.0 out of 5 stars A wide range of recipes
Reviewed in the United Kingdom on 2 March 2018
Determined to broaden my range of baking and to improve my technique, I'm vaguely just working through this book from the beginning. On the whole it's going well, though I would like three more bits of info:
• the time needed for each recipe; it's frustrating to start one to find that the bread won't be ready until the day after tomorrow
• some troubleshooting
• a link to a video showing how on earth this bowl of very very slack dough (rather like cake mix) at 100% hydration (equal weights of liquid and flour) turns into something kneadable - I've taken to using 80% of the liquid specified. Take the pizza dough, for example: luckily I have a pizza tin with a tall rim, so I could pour in the dough and let it spread out on its own.
My pictures show a failure (the dough stuck to the floured cloth) and a couple of successes (manchets and muffins); actually pretty much everything tastes good!
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6 people found this helpful
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Amazon Customer
5.0 out of 5 stars More than just a bread book
Reviewed in the United Kingdom on 29 September 2017
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13 people found this helpful
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MS
5.0 out of 5 stars Game changer of a book for anyone starting to bake sourdough
Reviewed in the United Kingdom on 8 January 2020
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5.0 out of 5 stars Game changer of a book for anyone starting to bake sourdough
Reviewed in the United Kingdom on 8 January 2020
Great book, great selection of recipes and know I can make amazing sourdough and loaves!
Instructions are fairly easy to follow but could be easier. Once you’ve done them a few times it’s ok, just read them fully before starting so you are sure of timings.
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4 people found this helpful
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murray carr
3.0 out of 5 stars Good for bread basics
Reviewed in the United Kingdom on 25 March 2018
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7 people found this helpful
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