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|Print List Price:||£25.00|
Save £16.00 (64%)
Bourke Street Bakery Kindle Edition
|Length: 368 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
|Page Flip: Enabled|
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Top Customer Reviews
(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.
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!
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.
A bakery book can only becomes a bestseller or fill a razor-thin gap in the most competitive and crowded publishing market of all, when it tells a very personal and very human story. A story of how two men, from nowhere, decided to set up a bakery business, with no money, no public relations initiative, no marketing strategy and no celebrity bandwagon attached. The breads, pies, pastries and cakes spoke honest quality, variety and wholesomeness, and their makers' obsessive focus on the pursuit of excellence and the collaboration of the community around them, have all served to make this story compelling and absorbing in equal measure.
The story of the bakery's products is delineated into four main sections. The first tells the neo-baker all about the fundamental basics, the ingredients and the equipment. Then there is a very thorough, detailed and didactic masterclass of breadmaking, from kneading, to ferments, to sourdoughs, to yeasted breads and olive oil breads. Beautiful photography marks and punctuates each process and each achievement. Then begins the pastry section, and by now you are on Page 144, and are facing golden croissants, buttery pate sucree, crumbly pate brisee, soft empanada pastry and all manner of breakfast buns and viennoiserie. Then come the savoury pies, like ratatouille pie and rabbit and quince pie (unusual).Read more ›
Most Recent Customer Reviews
We frequented this delicious bakery, whilst on holiday in Australia, some years ago.
We are delighted that we can now recreate their scrummy delights in the comfort of our... Read more
I pressed the wrong button on my original review sorry about that my fingers not as quick as my mindPublished on 18 Oct. 2013 by Mr. James Davies
This book has been my wife's handy helper for when the grandchildren come to visit, and also she gets it out for the children to make the cakes and biscuits for them to eat and... Read morePublished on 20 Jun. 2013 by Magnus
Fantastic book, absolutely full of recipes I can't wait to try. I'll be making my own starter as well using their easy to follow guidelines. Lovely!Published on 7 May 2013 by Martel
This is an excellent example of a professional book written with amateurs in mind. A few niggles with temperatures is all that stops this from being five stars.Published on 13 Mar. 2013 by Jane B
Up until using this book I had battled with a number of recipes for croissants, none very successfully! This one did it for me though. Read morePublished on 17 Oct. 2012 by pw the cook