Jane Eastoe - National Trust Book of Bread: Delicious recipes for breads, buns, pastries and other baked beauties
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- Book:National Trust Book of Bread: Delicious recipes for breads, buns, pastries and other baked beauties
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National Trust Book of Bread: Delicious recipes for breads, buns, pastries and other baked beauties: summary, description and annotation
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The latest in the bestselling National Trust series which has so far comprised Scones, Puddings, Jams, Crumbles and Afternoon Tea, this handy guide contains all the information and inspiration needed to start making bread. With details of techniques, ingredients and the science of bread making all explained, a range of recipes are also featured with some being breads linked to National Trust properties and served up in National Trust cafes around the UK. Recipes include the basics such as wholemeal, granary, rye, corn and sourdough bread, as well as regional specialities, such as barmbrack, bara brith, English muffins, crumpets, pikelets, Sally Lunns, Bath buns, and Danish pastries too.
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Banneton
A banneton is a basket that is used to both support the dough during the proving process and to create a decorative finish.
Barm
A rising agent obtained in the process of brewing, widely used before the introduction of commercial yeast.
Crumb
The interior structure of bread.
Dough
A basic mixture of flour, water and yeast that requires kneading.
Dust
A light sprinkling of flour over the dough.
Extraction
The percentage of whole grain found in different flours.
Fermentation
The process whereby yeast converts sugars into carbon dioxide, which gives dough both volume and flavour.
Glaze
Brushing the surface of proved dough with sugar-syrup, egg, milk or water to produce a glossy finish.
Gluten
A combination of the proteins gliadin and glutenin that form elastic gluten chains in the kneading process, giving the dough its structure and supporting the carbon dioxide bubbles.
Griddle
A heated metal surface that is used to cook thin regional breads such as pikelets and welsh cakes.
Knead
The method of working the dough mix with your fingers, knuckles and palms to develop the gluten chains and promote elasticity.
Knock-back
The process of removing the gas from the dough after it has risen a less violent process that it sounds.
Lame
A blade used by bakers to score dough.
Oven spring
The last rise of the dough in the heat of the oven, before it reaches a temperature that inhibits the action of the yeast.
Peel
A long-handled, thin shovel used to transfer dough and bread into and out of the oven.
Poolish
A term that is popular in America for a pre-fermented dough, as is commonly used in baguettes.
Prove
Putting the kneaded dough on one side to rise until it has doubled in size. The term is commonly used to describe the second rise.
Rise
The expansion of dough during fermentation.
Rub in
Working fat into flour by rubbing the ingredients between the thumbs and fingers, thereby creating fine crumbs.
Score
Cutting the dough across the surface immediately before it goes into the oven to aid rising.
Shaping
Forming dough into its final shape before its final proving.
Sourdough
A dough that uses fermented wild yeast to act as a rising agent via a starter.
Sponge
This is a batter-like mix of flour, water and yeast that is left to ferment for a length of time up to 24 hours, prior to combining all the ingredients for bread making. The purpose is to soften the gluten, to add flavour and to encourage the production of yeast.
Starter
A batter made from specific flours, mixed with water, generating the production of wild yeast over four or five days.
Tepid
Liquid that is body heat 37C (98.4F) the ideal temperature to activate yeast. When you put your finger into it, it should feel neither warm, nor cold.
Yeast
A fungi, which, given the right conditions, ferments, acting as a rising agent in dough.
Zest
The rind of a citrus fruit, removed by paring or grating and added to bread to give flavour.
Bakery Bits Ltd
7 Lowmoor Business Park
Tonedale
Wellington
Somerset
TA21 0AZ
Tel: 01404 565656
www.bakerybits.co.uk
Ingredients, equipment and courses.
Clyston Mill
Broadclyst
Exeter
EX5 3EW
Tel: 01392 462425
www.nationaltrust.org.uk
A watermill in a picturesque setting by the River Clyst.
Cotehele Mill
Saint Dominic
Near Saltash
PL12 6TA
Tel: 01579 351346
www.nationaltrust.org.uk
Working Victorian watermill.
Doves Farm Ltd
Salisbury Road
Hungerford
Berkshire
RG17 0RF
Tel: 01488 684880
www.dovesfarm.co.uk
A selection of organic flour, including heritage flour and gluten free, as well as some baking equipment.
Electronic Temperature Instruments
Easting Close
Worthing
West Sussex
BN14 8HQ
Tel: 01903 202151
www.thermometer.co.uk
A digital thermometer manufacturer.
Heatherslaw Cornmill
Ford & Etal Estates
Heatherslaw
Cornhill-on-Tweed
Northumberland TD12 4TJ
Tel: 01890 820488
www.ford-and-etal.co.uk/heatherslaw-mill
Working cornmill on the Ford & Etal Estate.
Little Salkeld Watermill
The Watermill
Little Salkeld
Penrith
Cumbria
CA10 1NN
Tel: 01768 881523
www.organicmill.co.uk
Specialist millers of a broad range of British grain.
LODE MILL
Quy Road
Lode
Cambridge
CB25 9EJ
Tel: 01223 810080
www.nationaltrust.org.uk
There has been a mill on this site for around a thousand years. Most of the working parts of the current mill are about 150 years old.
Nisbets
Fourth Way
Avonmouth
Bristol
BS11 8TB
Tel: 01173 165000
www.nisbets.co.uk
Full range of catering equipment.
Shipton Mill Ltd
Long Newnton
Tetbury
Gloucestershire
GL8 8RP
Tel: 01666 505050
www.shipton-mill.com
Shipton Mill has been producing flour since the time of the Domesday Book and sells a range of flour, yeast and baking equipment.
Stainsby Mill
Doe Lea
Chesterfield
Derbyshire
S44 5RW
Tel: 01246 850430
www.nationaltrust.org.uk
Situated on the Hardwick estate, the mill offers a vivid evocation of the workplace of a 19th-century miller.
Stoate & Sons
Cann Mills
Shaftesbury
Dorset
SP7 0BL
Tel: 01747 852475
www.stoatesflour.co.uk
A comprehensive range of organic and non-organic flour.
Tintagel Old Post Office
Fore Street
Tintagel
Cornwall
PL34 0DB
Tel: 01840 770024
www.nationaltrust.org.uk
The Traditional Corn Millers Guild
www.tcmg.org.uk/
The TCMGs website lists traditional mills around the UK enabling you to source local freshly milled flour.
Winchester City Mill
Bridge Street
Winchester
Hampshire
SO23 9BH
Tel: 01962 870057
www.nationaltrust.org.uk
A water-mill in the heart of Winchester.
Bailey, Adrian, The Blessings of Bread, Paddington Press Ltd, 1975
Baker, Gerard, How to Avoid a Soggy Bottom, Ebury Publishing, 2013
Balinska, Maria, The Bagel, Yale University Press, 2008
Cohen, W.L., Baking Bread with Children, Hawthorn Press, 2008
David, Elizabeth, English Bread and Yeast Cookery, Allen Lane, 1977
Freeman, Bobby, A Book of Welsh Bread, Y Lolfa Cyf, 1981
Hartley, Dorothy, Food in England, Macdonald, 1954
Hitz, Ciril, Handmade Breads, Apple Press, 2008
Hollywood, Paul, 100 Great Breads, Cassell Illustrated, 2004
Mason, Jane, All You Knead is Bread, Ryland Peters and Small, 2012
Mayle, Peter, and Auzet, Gerard, Confessions of a French Baker, Time Warner Books, 2005
McCance, R.A., and Widdowson, E.M., Breads White and Brown, Pitman Medical Publishing Co Ltd, 1956
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