Baking School

From the author of Bread, Cake, Doughnut, Pudding and the people behind London's famous Bread Ahead BakeryBest 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, Gaelic, Jewish 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.

“Best of the batch . . . Gellatly's sourdough is without peer in London”

This book is as good for slavering over as it is to cook from Nigella Lawson on Bread, Cake, Doughnut Pudding
Independent on Bread, Cake, Doughnut, Pudding

Matthew Jones set up Flour Power City bakery in 1999, and is the co-founder of Bread Ahead, which has branches in Borough Market, Kings Cross, Chelsea, Covent Garden and Westfield Stratford. Head Baker and Pastry Chef at St John for twelve years, Justin Gellatly created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and is Head Baker at Bread Ahead Bakery and School. He is also the author of Bread, Cake, Doughnut, Pudding. Louise Gellatly is a former chef who now bakes and teaches at Bread Ahead.

Want to learn to bake the perfect sourdough ? Want to surprise your friends with perfect sugary doughnuts filled with the most delicious fillings imaginable? Want to make pizza at home ? Or spend a leisurely weekend perfecting your French croissants ? Look no further! BAKING SCHOOL: The Bread Ahead Cookbook will show you how do all these things, and explain the fundamentals and science of baking simply and with a sense of fun. Based on the hugely successful and enjoyable courses the three authors, Matthew Jones, Justin and Louise Gellatly run at the Bread Ahead bakery in London, here are chapters on British, French, Italian, American, Nordic ( cinnamon and cardamom buns !), and Eastern European baking, as well as chapters on Gluten Free (yes, and there's a gluten free doughnut ), Sourdough, Flatbreads from all over the world, Puff Pastry ( sausage rolls !) and of course the famous Bread Ahead Doughnuts .

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