By Justin Gellatly
'This ebook is pretty much as good for slavering over because it is to cook dinner from' - Nigella Lawson Justin Gellatly is considered one of Britain's top bakers. Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and eating places' mythical sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin exhibits you the way to make mouth-watering treats starting from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely unique (fennel blossom ice cream, crunch within the mouth, courgette and carrot backyard cake). With over one hundred fifty recipes protecting bread, biscuits, buns and truffles, scorching, hot and chilly puddings, ice cream, these doughnuts, savoury baking and shop cabinet necessities, Bread, Cake, Doughnut, Pudding, is stuffed with recipes you want to make time and again. 'I have regularly enjoyed consuming his bread and muffins, and his the doughnuts are the simplest on this planet. awesome publication' Angela Hartnett 'Having constantly highly loved consuming the doubtless unending, singular delights of this gifted and intensely stable baker, it's a boon and a part to grasp finally how Justin makes those so very, very scrumptious issues' Jeremy Lee Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and eating places' mythical sourdough bread and doughnuts, and has simply opened a brand new bakery, Bread forward, in Borough marketplace. Justin Gellatly is the co-author, with Fergus Henderson, of past nostril to Tail: one of those British Cooking.
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Additional resources for Bread Cake Doughnut Pudding: Sweet And Savoury Recipes From Britain’s Best Baker
Whisk in 125g of water, then stir in 80g of strong white bread flour, 30g of wholegrain rye flour, and 30g of strong wholemeal flour until well incorporated. Cover loosely and leave in a warm place. Discard the leftover starter – there is a fair bit but it’s the price to pay to get it up and running. DAY 6 Same as for day 5 (apart from picking out the rhubarb). DAY 7 MAKE BREAD! Once you have made your sourdough you can re-feed the mother and bake more, or store it in the fridge without feeding, but it will take a few days to re-start it by feeding it again as for day 5.
In the morning, put the dough on a lightly floured surface and form it into a tight ball. Place it top down in the floured proving basket/bowl and leave to prove for 8–10 hours. Preheat the oven to 220°C/fan 200°C/gas 7 and sprinkle a baking tray with a little semolina. Sprinkle semolina on the top of the sourdough, then gently turn it out on to the prepared baking tray. Using a razor blade or very sharp knife, score a square or ring on top of the dough and place it in the oven. Splash a few tablespoons of water in the bottom of the oven (to make some steam), then close the door quickly.
More ways of using the buns: HOT DOG BUNS – depending on the size of your hot dog, shape the dough into 80 – 90g balls. Leave to rest for 10 minutes, then roll them into sausage shapes and follow the recipe from *. BURGER BUNS (use mustard seeds rather than sesame seeds) – again depending on the size of your burger, shape the dough into 100g balls and follow the recipe from *. After brushing with beaten egg, sprinkle with your seeds. They will need about 15–16 minutes in the oven. The buns CROWTHERS’ DINNER ROLLS I worked for Philip and Shirley Crowther for many years, at a restaurant in East Sheen called Crowthers.