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Bourke Street Bakery by [Allam, Paul, David McGuinness]
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Bourke Street Bakery Kindle Edition

4.7 out of 5 stars 27 customer reviews

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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.

Product details

  • Format: Kindle Edition
  • File Size: 110572 KB
  • Print Length: 368 pages
  • Publisher: Murdoch Books (1 Sept. 2009)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B0087GZ5X6
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 4.7 out of 5 stars 27 customer reviews
  • Amazon Bestsellers Rank: #515,431 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

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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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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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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Format: Hardcover Verified Purchase
The Bourke Street Bakery was apparently set up in 2004 in the buzzy Sydney suburb of Surry Hills by two workaholic men on a bun, brioche and muffin mission. The mission succeeded. The queues got longer, the customer numbers higher, three more bakeries were added to their loaf empire and, before you know it, a literary agent walks in (no doubt) and a honey-covered deal is sealed.

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).
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