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Bourke Street Bakery Hardcover – 1 Mar 2010

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Product details

  • Hardcover: 368 pages
  • Publisher: Murdoch Books (1 Mar. 2010)
  • Language: English
  • ISBN-10: 1741964334
  • ISBN-13: 978-1741964332
  • Product Dimensions: 25.1 x 19.8 x 4.3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Bestsellers Rank: 51,629 in Books (See Top 100 in Books)

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Product Description

About the Author

Paul Allam and David McGuinness are both well-travelled chefs with a passion for good food and artisan baked goods. India was David's inspiration for the Bourke Street Bakery's famous ginger brulee and pistachio tart. Paul and David started the Bourke Street Bakery in 2004 and opened Central Baking Depot in Sydney's CBD in 2008. They now have 5 bakeries and an eatery throughout Sydney.

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

66 of 66 people found the following review helpful By K. Gill on 26 April 2010
Format: Hardcover
As I write this review, I have the croissant dough for Pain Au Chocolat from this book in the refrigerator resting. I have a ton of books, and started methodically teaching myself to bake with Carol Field's "The Italian Baker" and Nancy Silverton's "The Breads from La Brea Bakery". I considered them my baking bibles. Bourke Street Bakery has replaced them for a number a reasons.

(1) The breadth of the recipes is fantastic, from savoury to sweet and the recipes are good;
(2) The images demonstrating step by step are useful in helping you understand how the dough is supposed to look at various stages;
(3) The measurements, metric and imperial, are precise and leave no room for guessing, and they work;
(4) The instruction is detailed, clear, and concise; The introduction walks you through a basic understanding of how water, flour, and yeast work, and explains the process very clearly;
(5) The food photography (by one of my favorite photographers, Alan Benson) is sublime;
(6) It has all the Australian baked goods that I crave!

If you are considering this book, you should know that it is not really the kind of book that you will open and go into the kitchen and turn out something in an hour. There are some of those recipes in here, but it is a book based on a bakery, and any good bakery takes its time to make its goods, and so will you! For example, I am on day three of the croissant dough. Developing your own starter takes even longer. This is because much of the flavor in these baked good relies on a slow rise.

So, this is a book for someone who is not scared to delve into the world of baking, someone who would like to improve upon/add to their baking skills, or someone who has a great command of baking skills (bread doughs, laminated doughs, yeasted doughs, etc.)

Murdoch really has produced some amazing titles in the past year, and this is one of them.
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8 of 8 people found the following review helpful By Lizthemathsgeek. on 21 April 2012
Format: Hardcover Verified Purchase
This cookbook contains recipes for sourdoughs, yeasted breads, cakes, tarts, muffins and biscuits. The recipes do work, which is always nice in a cookbook. However, for me, the reason I do not give it 5 stars is that in some places it is needlessly complicated, whereas in others necessary detail is skimmed over. For example, the mixing of the white sourdough bread by hand involves 20 minutes kneading without salt, 20 minutes resting and another 20 minutes kneading with salt. To anyone familiar with the Dan Lepard method of mixing/kneading dough, they will know that 40 minutes of kneading dough by hand is unnecessary at best and torturous at worst. (And yes, the recipes still works with 4 quick kneads at 10 minute intervals).

Another thing to mention is that all the rising times given for breads are for an Australian kitchen (recipes do note dough temperatures, room temperatures and rising times, however room temperatures generally exceed what may be found in a typical English kitchen). In these instances, it is not unreasonable to expect that breads will take longer to double in size than the timings given; I've never known a sourdough to double in size over the course of an hour.

Subjects which are "skimmed" over a little include how to maintain the leaven/sourdough starter, along with when it should be refreshed before use. Also, the instructions on how to make croissants (and other things with laminated dough) are probably not detailed enough for a beginner to get really good results, without doing some further research.
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45 of 47 people found the following review helpful By Lindsay Carpenter on 7 Mar. 2010
Format: Hardcover Verified Purchase
I have to confess at the start, I'm a Bourke St Bakery fan and love all the delicious fare from this Sydney bakery and it's sister bakery, the Central Baking Depot. I'm a regular at the CBD for brekkie every Thursday (fab croissants!) but don't live particularly close to Surrey Hills, where the BSB is located.Anyhow, my friends and I rushed out to buy this book as soon as it came out, and it was worth the wait!

Before buying this book, I was a home baker who could make reasonable cakes and pastries but always had some difficulty with breads. Now, however, I have a cracking sourdough starter on the go and can whip up an absolutely amazing sourdough loaf which certainly surpasses most of the offerings at my local bakeries. (Alas, I'm not a Surrey Hills local...) The process is long (taking around 12 - 24 hours) but very little actual hands on work is required, and the end product is absolutely fantastic. The pastry and cake recipes are also amazing, particularly the Ginger Brulee Tarts (a personal favourite) and the Pizza.
I have a number of baking books, including Rose Levy Beranbaum's "Bread Bible" and the Baker and Spice "Baking with Passion", and, although they are great books, the Bourke St Bakery surpasses both for the depth of information, the clarity of the recipes, and the layout.

If you love baking and are particularly interested in bread making, do yourself a favour and buy this book now!
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3 of 3 people found the following review helpful By Simon Tavener VINE VOICE on 2 Jan. 2011
Format: Hardcover
... book on baking to have been added to my collection this year.

I can only really echo the praise that has been heaped on this wonderfully clear and enticing work. Everything is clearly laid out, the steps and techniques explained with enough detail to give you confidence to have a go for yourself.

There are some very tempting recipes and I will be certainly coming back to this one over and over again.

Little more to say other than seek it out and I am sure you won't be disappointed
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