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Bourke Street Bakery: The Ultimate Baking Companion by Paul Allam and David McGuinness

Search this book for Recipes »

  • Sourdough

    • Categories: Bread & rolls, savory
    • Ingredients: plain flour

  • Millers loaf

    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; wholemeal flour; rye flour

  • Spelt sourdough

    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; spelt flour

  • 100% rye bread

    • Categories: Bread & rolls, savory
    • Ingredients: rye flour; molasses

  • Hazelnut and raisin loaf

    • Categories: Bread & buns, sweet
    • Ingredients: currants; raisins; plain flour; hazelnuts; rye flour

  • Fig and barberry loaf

    • Categories: Bread & buns, sweet
    • Ingredients: plain flour; barberries; dried figs; currants; raisins; rye flour

  • Rye and caraway loaf

    • Categories: Bread & rolls, savory
    • Ingredients: quinoa; sunflower seeds; plain flour; caraway seeds; cumin seeds; rye flour

  • Spiced fruit sourdough

    • Categories: Bread & buns, sweet
    • Ingredients: plain flour; ground cinnamon; ground allspice; nutmeg; ground cloves; currants; raisins

  • Soy bean and linseed loaf

    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; linseeds; soy flour; dried soybeans

  • Walnut and currant loaf

    • Categories: Bread & buns, sweet
    • Ingredients: walnuts; plain flour; currants; raisins; rye flour

  • Apple and oat loaf

    • Categories: Bread & buns, sweet
    • Ingredients: rolled oats; plain flour; apples

  • Anise fruit sourdough

    • Categories: Bread & buns, sweet
    • Ingredients: plain flour; fennel seeds; currants; raisins; rye flour

  • Mr Potato bread

    • Categories: Bread & rolls, savory
    • Ingredients: potatoes; plain flour; rosemary; soy flour; nigella seeds

  • White semi-sourdough

    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; yeast

  • Baguettes

    • Categories: Bread & rolls, savory; French
    • Ingredients: plain flour; yeast

  • Light rye bread

    • Categories: Bread & rolls, savory
    • Ingredients: plain flour; rye flour; yeast

  • Potato bread junior

    • Categories: Bread & rolls, savory
    • Ingredients: potatoes; plain flour; wholemeal flour; yeast; rosemary

  • Apple, yoghurt, rye and cinnamon loaf

    • Categories: Bread & buns, sweet
    • Ingredients: plain flour; rye flour; yogurt; yeast; brown sugar; green-skinned apples; ground cinnamon

  • Brioche

    • Categories: Bread & buns, sweet; French
    • Ingredients: plain flour; yeast; caster sugar; butter; eggs

  • Olive oil bread first ferment

    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; olive oil; yeast

  • Olive oil dough

    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; yeast; olive oil

  • Panini

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: bread flour; yeast; semolina

  • Flatbreads

    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; yeast

  • Rosemary and olive topping

    • Categories: Bread & rolls, savory
    • Ingredients: rosemary; black olives; bread flour; yeast

  • Smoked paprika and capsicum topping

    • Categories: Bread & rolls, savory
    • Ingredients: green capsicums; red capsicums; yellow capsicums; smoked paprika; bread flour; yeast

Notes about this book

  • todoom on November 26, 2011

    have paperback version

  • fiona on October 07, 2011

    David at the Bourke Street Bakery gives this advice about flour: "The flour that we use has 13% protein content which makes it a fairly strong flour. The recipes in the book are most suited to flour of this type so we would recommend that you use a strong or bakers flour, check the protein percentage on the label."

Notes about Recipes in this book

  • Apple and oat loaf

    • Reemski on February 26, 2011

      requires sourdough starter

  • Carrot cake

    • usingSpoons on October 01, 2011

      I made this for a coffee morning at work - a great recipe. You need an electric mixer, preferably a stand mixer to make it work, but in return for all that whisking you get a really light cake, which you can split and fill with the barely-sweetened cream cheese icing. I made this in a 7 inch springform tin, and needed the parchment collar - it's a tall cake. I think it would just about work in an 8 inch, but haven't tested it.

  • Humble beef pie

    • siobhan_curran on December 20, 2011

      Beef cheeks are difficult to find (at least where I live) and may need to be ordered from your butcher. Alternatively use humble chuck steak in its place.

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Reviews about this book

  • David Lebovitz

    David's review of the bakery rather than the book "And it’s not just one of the best bakeries in Sydney, but one of the best in the world" but worth reading even if just for the fantastic photos.

    Full review

  • Nord1jus

    The book covers everything from classic breads to pies, tarts, pastries and cakes – they all look irresistible...

    Full review

Reviews about Recipes in this Book

  • Praline twists

    • Nord1jus

      The book covers everything from classic breads to pies, tarts, pastries and cakes – they all look irresistible...

      Full review
  • ISBN 10 1741964334
  • ISBN 13 9781741964332
  • Linked ISBNs
  • Published Sep 01 2009
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery - a cozy, rustic nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart. "Bourke Street Bakery" is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations. This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.

Other cookbooks by this author

Bourke Street Bakery: The Ultimate Baking Companion

Member Rating

Average rating of 3.5 by 10 people

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