The Modern Baker, Confectioner and Caterer: A Practical and Scientific Work for the Baking and Allied Trades; With Contributions From Leading Specialists and Trade Experts; Divisional - Couverture souple
Synopsis
Master traditional buns and yeast breads with practical, time-tested techniques you can use in any bakery or home kitchen. This edition collects step-by-step guidance for making a range of Bath buns, currant buns, Chelsea buns, jam buns, and Hot Cross buns, from ferment to finish. It focuses on dough handling, fermentation, glaze, and shaping, with careful notes on proofing times, oven temperatures, and texture. The book presents clear methods for preparing doughs, managing fermentation, and shaping buns to achieve market-worthy results. It also explains how to adjust recipes for different price points and markets, from penny buns to richer Bath buns, while emphasizing consistency and quality in every batch. - How to mix, ferment, and proof dough for a variety of buns - Techniques for shaping, glazing, and baking to achieve soft, moist textures - Variations for different flavors and fillings, including jams and currants - Practical notes on oven temperature, proofing, and preventing overbaking Ideal for bakers and cooks who want reliable, hands-on guidance for traditional buns and related yeast-based goods.
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