Baking School: The Bread Ahead Cookbook: Mastering Bread and Pastry at Home, from Sourdough to Pizza, Croissants to Doughnuts by Matthew Jones and Justin Gellatly and Louise Gellatly

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Notes about Recipes in this book

  • Brown butter madeleines (Beurre noisette madeleines)

    • Astrid5555 on September 29, 2020

      Loved the inclusion of the brown butter, they smelled incredibly good while baking. However, these madeleines did not have a bump as pronounced as my favorite ones from Let’s Eat France.

  • Borodinsky rye

    • Astrid5555 on May 23, 2020

      Easiest sourdough bread ever. No kneading, folding or bulk fermentation. Just making a preferment the day before, mixing the dough the next day and popping it into a tin. Proved mine for 2 hours in a 35C oven and baked it off. Recipe calls for coriander and caraway seeds, might leave out the coriander seeds next time. Apart from that delicious!!!

  • Sangak

    • Astrid5555 on August 01, 2020

      Perfect make-ahead flatbread. Family loved it.

  • Arabian pitta

    • Astrid5555 on August 01, 2020

      Made with fresh yeast, easy and quick to make, freeze well.

  • Lavash

    • Astrid5555 on July 16, 2020

      Not as successful as all the other recipes I have made from this book. Not nearly close to done after 90 seconds in the oven, needed almost 5 minutes. I think my oven was not hot enough though, might try the pan method next time. Update: made again and this time it worked. Key to success is to roll them out as thin as possible and put them into a plastic bag after baking for them to stay soft.

  • The doughnut dough

    • Astrid5555 on July 06, 2020

      I have made these doughnuts already several times, and they taste exactly like the ones from the Bread Ahead Bakery. Easy to make, fool-proof recipe.

  • Classic vanilla custard

    • Astrid5555 on July 06, 2020

      I could just eat this custard on its own, so good - perfect doughnut filling.

  • Raspberry jam

    • Astrid5555 on July 06, 2020

      Quick and easy - great doughnut filling.

  • Salted honeycomb

    • Astrid5555 on July 06, 2020

      Addictive, such a great flavor combination.

  • No knead sourdough

    • Astrid5555 on April 13, 2020

      The timing for making this recipe is quite challenging if you want to make this within two days. After the first overnight proving time in the fridge, I had to shorten the remaining process significantly in order to bake this bread still the same day. Nevertheless great crust, perfect crumb, delicious eaten on the same day as baking.

  • 100% rye sourdough

    • Astrid5555 on April 13, 2020

      I have been making this rye bread many times over the over the past weeks, baking it on a baking stone or in a Dutch oven. The latter yields the best results, 35 minutes with the lid on, 25 without and 10 more minutes directly on a pre-heated baking sheet to give the bread some more singe. Keeps well and tastes delicious! Update: made half a recipe in a small loaf pan, 30 minutes at 250, 5 minutes at 250 upside down. Works perfectly!

  • Ciabatta

    • Astrid5555 on July 26, 2020

      Excellent! Made the "Lazy ciabatta“ IG Live version, no kneading, just a few folds and some waiting in between. Can‘t wait to repeat.

  • Focaccia

    • Astrid5555 on July 06, 2020

      This dough feels like a soft pillow before baking, I have never baked anything like it. Topped with rosemary, oregano, thyme and cherry tomatoes the final focaccia tasted amazing!

  • Amaretti biscuits

    • Astrid5555 on November 08, 2020

      Delicious little cookies, quick to make!

    • sharifah on April 16, 2020

      These biscuits were the reason I bought this book. I’ve had these Amaretti biscuits in the Bread Ahead shop. And the recipe works beautifully. Have made these time and time again...

  • Wild garlic + cheddar scones

    • stephengk on April 07, 2022

      Great flavour and light texture. Made with carrot instead of swede and worked well. Will try with swede when have some as think flavour may be more distinctive. Used 6.8cm cutter and got 12. Took about 15 mins to cook as maybe a little thicker than recipe

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  • ISBN 10 0241285186
  • ISBN 13 9780241285183
  • Published Aug 31 2017
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Fig Tree

Publishers Text

Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more besides. Now, using this book, you can too, from the comfort of your own home. Divided into sections including English, French, Italian, American, Eastern European and Nordic baking, there are also chapters on sourdough, gluten-free baking and flatbreads. Last but not least, there is of course a chapter on doughnuts - everything you need to know to make Justin's famed 'pillows of joy' - from the classic vanilla custard to salted honeycomb.

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