The Great British Bake Off: How to Avoid a Soggy Bottom: And Other Secrets to Achieving a Good Bake PDF
Preview The Great British Bake Off: How to Avoid a Soggy Bottom: And Other Secrets to Achieving a Good Bake
CONTENTS Cover About the Book List of Recipes Title Page Introduction Cakes and Biscuits A Slice of History Types of Cake Cakemaking Methods Giving Rise to Your Cake All About Eggs Recipe Substitutions Troubleshooting Biscuits Bread The Humble Loaf The Power of Flour The Properties of Yeast Making Bread Baking Your Loaf Sourdough Sweet Doughs Pastry Early Pastry The Importance of Fat Making Pastry Troubleshooting ‘Fancy’ Types of Pastry Desserts The Rise of the Dessert Creamy Desserts Soufflés Whisking Eggs Flavours and Fillings Sugar Cream and Buttercream Vanilla Chocolate Index Copyright About the Book Banish sunken sponges, burned caramel and soggy bottoms from your kitchen forever! This book answers over 150 essential baking questions, looking at the common techniques we use and the history of how they came about. Why do cakes sometimes sink in the middle? How can I tell if my bread is perfectly risen? Why haven’t I been able to whisk my egg whites properly? There are also 30 classic recipes demonstrating the key skills that every baker should know – all to help you perfect your baking at home. List of Recipes A Modern Pound Cake A Simple White Loaf Angel Food Cake Bara Brith Boiled Fruit Cake Choux Pastry Cocoa Macaroons Clotted Cream Crème Anglaise Croissants Flourless Chocolate Roulade French Vanilla Buttercream Gooseberry Pie Gingernuts Hotwater Crust Pastry Italian Meringue Buttercream Italian Meringue Macaroons Olive Oil Pastry Puff Pastry Pastry Cream Rough Puff Pastry Sally Lunn Bun Scones Shortbread Shortcrust Pastry Sourdough Bread Sourdough Starter Sugarfree Fruit Cake Sweet Pastry The Grant Loaf INTRODUCTION Whether you are already an avid baker wanting to improve your skills or just thinking about making a cake for the first time and interested to find out more, this book is for you. How to Avoid a Soggy Bottom is not your usual cookery book, however. It’s a helpful guide and a friendly companion to your well-stocked cookbook collection. By gently guiding you through the rules of baking, it will show you how to improve your techniques and hopefully give you the confidence to experiment with your own recipes or adapt recipes from your favourite books. Ultimately, it’s going to make your baking better. Every good baker should have a thorough knowledge of the art, science and history of their craft because learning about the origins of the processes and the principles behind them will really help you to understand why you do things a certain way or why things might not have worked. With this in mind, this book investigates the chemistry as well as the history behind the age-old methods we use – why baking powder was invented and how it works; how brewing came to play such an important role in breadmaking; why you cream a sponge cake, but use the rubbing-in method to make scones; and how gluten affects the texture of your pastry. To help you along the way, there are tried-and-tested recipes that use the key skills explained in each chapter. Have a go at making yeasted and creamed sponge cakes, kneaded and unkneaded loaves, and rich pastries made with butter, olive oil and lard to see what they do to the bake’s flavour and texture. These recipes will give you a good foundation to build on so that you can take your baking to new heights. With this book in one hand and your wooden spoon in the other, you needn’t fear the risk of over-whisked egg whites, damp biscuits, grainy caramel or, indeed, a soggy bottom ever again. Gerard Baker
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