Baking School · The Bread Ahead Cookbook by Jones, Matthew -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication THE BREAD AHEAD STORY INTRODUCTION

FIVE BASIC RULES OF BAKING BAKING: THE ELEMENTS GLOSSARY OF BAKING TERMS MAKING YOUR BREAD THE BAKER’S TOOLBOX

SOURDOUGH BAKING

CARING FOR YOUR STARTER RYE STARTER STIFF STARTER BREAD AHEAD SOURDOUGH THE MICHE RAISIN AND HONEY SOURDOUGH FENNEL, SUNFLOWER AND PUMPKIN SOURDOUGH NO KNEAD SOURDOUGH CATHEDRAL/CHAPEL LOAF 100% RYE SOURDOUGH PIZZA BASE SOUR MRS G’S TOMATO SAUCE

LAMMAS DAY

THE PRESENTATION OF THE LAMMAS LOAF THE WHEATSHEAF

ENGLISH BAKING

THE HANDSOME WHITE TIN MANCHETS SCONES WILD GARLIC + CHEDDAR SCONES ORANGE + RAISIN SCONES THE BREAD AHEAD PASTY THE LARDY CAKE BATH BUNS CHELSEA BUNS DEVONSHIRE SPLITS TEA CAKES CUSTARD TART THE COTTAGE LOAF TOASTED WHOLE WHEAT LOAF POTATO BREAD MUFFINS

ITALIAN BAKING

CIABATTA FOCACCIA PAN PUGLIESE PIZZA CHEESE AND OLIVE STICKS BISCOTTI PAGNOTTA AMARETTI BISCUITS GRISSINI

FRENCH BAKING

THE BREAD AHEAD BAGUETTE FOUGASSE PAIN DE CAMPAGNE CROISSANTS PAINS AU CHOCOLAT PAINS AUX RAISINS ALMOND CROISSANTS CHEESE AND HAM CROISSANTS CLASSIC BRIOCHE ORANGE + LEMON SUGARED BRIOCHE BUNS BAY LEAF + LARDON BRIOCHE BUN SCROLLS BEURRE NOISETTE (BROWN BUTTER) MADELEINES COCO AU MIEL (COCONUT HONEY CAKES) CHOUX PASTRY PARIS-BREST COFFEE CREAM CUSTARD ÉCLAIRS SESAME GOUGÈRES PROFITEROLES THE SWAN

AMERICAN BAKING

NEW YORK BAGELS NEW YORK PRETZELS BURGER BUNS, HOT DOG BUNS AND SLIDER BUNS ANADAMA BREAD CORNBREAD BROWNIES THE PICKLEBACK AND CARAWAY NEW YORK RYE BAKED CHEESECAKE SALTED CHOCOLATE AND PEANUT BUTTER COOKIES

NORDIC BAKING

THE SWEDISH RYE THE NUT LOAF RYE CRISPBREADS CINNAMON AND CARDAMOM SCROLLS TOSCAKAKA (TOSCA ALMOND CAKE) PIPARKAKUT

EASTERN EUROPEAN BAKING

BORODINSKY RYE CINNAMON STRUDEL BABKAS KOLACE BLACK RUSSIAN BAGELS PASKA PIEKARZ KANAPKA – ‘THE BAKER’S SANDWICH’ ORESHKI (WALNUT BISCUITS)

GREAT BRITISH BAKING

ABERDEEN BUTTERIES BARA BRITH POTATO FARL SODA BREAD SCOTTISH SHORTBREAD GELLATLY’S BANNOCK SPICED WELSH CAKES

FLATBREADS

SANGAK GREEK PITTA ARABIAN PITTA LAVASH CHAPATTIS ROASTED RYE FLATBREAD FLOUR TORTILLAS CORN TORTILLAS

GLUTEN-FREE BAKING

A CHEEKY BONNY GF SOURDOUGH THE COCONUT PIZZA BASE FLATBREADS WHITE TIN BREAD CHESTNUT BREADSTICKS DOUGHNUTS (YES, DOUGHNUTS!) COOKIES GLUTEN-FREE ‘FRUIT AND NUT’ BROWNIES LEMON POLENTA CAKE COCONUT AND HAZELNUT SLICE

PUFF PASTRY

PUFF PASTRY BREAD AHEAD SAUSAGE ROLLS CHEESE, MUSTARD AND CAYENNE STRAWS/DRIED SHRIMP AND SESAME STRAWS ECCLES CAKES PALMIERS THE BREAD AHEAD PITHIVIER CREAM HORNS VOL-AU-VENTS

DOUGHNUTS

THE DOUGHNUT DOUGH CLASSIC VANILLA CUSTARD RASPBERRY JAM SALTED CARAMEL CUSTARD SALTED HONEYCOMB CORNFLAKE AND MALT CUSTARD ORANGE AND CARDAMOM CUSTARD BAY LEAF CUSTARD AND APPLE VELVET CHOCOLATE CUSTARD

STOCKISTS THANKS Follow Penguin Copyright Page

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