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James Morton was surely the people's favorite to win 2012's Great British Bake Off series—with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts, if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast—you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia, and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
well-proved dough if it’s baked. Check the descriptions above and prove a little less or more next time. A STUDENT’S ROUTINE: 7.30am – I get up for uni. While the kettle is boiling I quickly weigh together the flour, water, yeast and salt and then I mix them until they come together. I cover with a damp tea towel and leave it to rest until I’ve had a shower and a cup of tea. 8am – I fold the dough over itself with my hands inside the bowl until I think I’ve got rid of most of the air and then
chutney, crumble enough Stilton to give a light coating across the bread. Give the filling a final drop of crème fraîche using a teaspoon. 6. Using scissors, cut angled tabs out of the outer third on each side. Each tab should be 2–3 centimetres thick. Once cut, fold each tab over, one side then the next, working your way all the way up as shown overleaf. Glaze with your egg wash. 7. Transfer to a greased baking tray and prove for a further 40–50 minutes. If using baking stones, preheat to
vitamin C tablets. I can’t vouch for these. If you want to sacrifice some of the romance, add some dried yeast. It won’t technically be spontaneous, but it always, always works. 3. Cover your jar and leave for 24 hours at room temperature. 4. Whether your starter is bubbling away already or not, add another 100g flour and 100g water to the mix and stir vigorously to combine. It’s possible there’s already too much bacteria to let the yeast grow, so this evens out the playing field a bit. 5.
things in the world – until now. Thankfully (or dangerously), this particular method is so very easy. You don’t need to own any special equipment or do any kneading. 500g strong white bread flour 8g salt (or about 1 heaped teaspoon; reduce if using salted butter) 2 × 7g sachets fast-action yeast 30g sugar 80g unsalted butter, chilled and diced 250g water (a tiny bit warm) 1 medium egg oil, for frying For the icing 250g icing sugar, sifted 4 tablespoons water or lemon juice 1. In a
pancakes, Granny’s 202–3 seeded sour 146–7 sesame seed bagels 79 seeded sour 146 shaping dough 21, 22 almond and rapeseed braids 112–13 bagels 80 baguettes 32–3 balls 28–9 batards 30–1 bloomers 30–1 challah 165 pretzels 138 rolls 36–7 stollen 175 for tins 30–1 yum yums 184 Shetland bannocks 199 shuriken 194–5 soakers 86 fruit 173–4 soft and crusty rolls 34–7 sourdough 16, 115–21, 141–55 all-star sour baguettes 155 allure 118 bagels 154 basics 118–20 English sourdough