Indholdsfortegnelse for Jan/Feb 2018 i Bake from Scratch

PHRASES WE PICKED UP ACROSS THE POND ALL MOUTH AND NO TROUSERS | Someone who is all talk and no game. BLIMEY | An expression of surprise. (Our editor-in-chief uses this every chance he gets!) BOB’S YOUR UNCLE | A way of saying “you’re all set” or “you’ve got it made.” It’s a catchphrase dating back to 1887. CRIKEY | Expression of surprise. DIZZY HEIGHTS | A situation in which you have a lot of success. DODGY | Not to be trusted. DONE AND DUSTED | Expresses that something is complete or finished. GAINED A STONE | A saying to express when one’s stomach is full of food. HUNKY-DORY | No worries. LOVELY JUBBLY | Used to express approval or delight. OFF YOUR TROLLEY | Going crazy or mad. PUDDING…

When you think of Oscars acceptance speeches, what comes to mind? Tears? Political overtures and critique? Overlong and overearnest praise to the Almighty? What about doughnuts? The appearance of baked goods at The Oscars is typically limited to after-parties, consumed only by those not pinned into their finery. But when British director Mat Kirkby accepted an Academy Award for his short film The Phone Call in 2015, a mention of the doughnuts at his local bakery back home caused a ripple of excitement around the world. This was something unexpected. Locals buzzed, journalists googled, and the Insta-foodies hashtagged. You’d be forgiven for thinking the origin of these marvelous doughnuts was some zeitgeist-y spot heaving with high-achieving literati and scenesters. But nothing could be further from the truth. The bakery in…

WINNER : Overnight Rise OVERNIGHT RISE Long, Cold Rise in Fridge vs. ONE-HOUR PROOF Quick, Warm Rise on Countertop A general rule of thumb with most yeasted doughs: time creates better-tasting dough. The long, slow rise afforded in the refrigerator leads to a superior, tangy flavor, but for the baker in a rush, our recipe will work with a one-hour proof. WINNER : Both YEAST Traditional Natural Leavening vs. BAKING POWDER Chemical Leavening A classic English muffin begins with yeast-leavened dough; it is key to developing both that tangy, yeasty flavor and its spongy rise. But a touch of baking powder brings a final boost of bouncy lift during the cooking process and a slightly acidic aftertaste that we didn’t know we were craving until we tasted it. WINNER :…

When we started planning our production trip for this issue, we knew a visit to John Whaite’s Kitchen Cookery School in rural Lancashire, England, must be on our itinerary. Twenty-eight-year-old John won the third season of The Great British Bake Off; has authored four cookbooks, his latest being Comfort: Food to Soothe the Soul (Kyle Books, 2017); and opened the cookery school on his family’s dairy farm two years ago. Aside from John’s contribution to modern British baking, we simply had to meet the incredibly witty and entertaining baker we’d gotten to know through Instagram (@john_whaite). We secured spots in his Beginner’s Bread class and planned our two-day field trip to the English countryside, complete with winding roads through tiny Tudor villages and picturesque landscapes of cattle roaming before stately…

SALTED CARAMEL DREAMS (Hardie Grant, 2017) by Chloe Timms “I might be a little bit biased with this recommendation as I am the biggest fan of salted caramel and, over the last few years, Chloe Timms of Fatties Bakery has become a friend. All the best friends make sweet things, right? Chloe’s bakery specialises in all things salted caramel, and I find it next to impossible to walk past her street food stall and not buy at least one thing, preferably her Goldmine Brownie—a beautiful, dense brownie with silly amounts of salted caramel dolloped throughout.” SHORT & SWEET (Fourth Estate, 2011/Chronicle Books, 2013) by Dan Lepard “Dan Lepard is one of the UK’s most respected baking experts and the author of several books, but this one stands out as his…

BAR TERMINI 7 Old Compton St. bar-termini.com Run by the cocktail genius that is Tony Conigliaro, this tiny bar is styled after the Italian train station bars, those places where you can pop in for a quick espresso or relax for a while with an incredible cocktail. I think I can speak for the entire team at Bake from Scratch that the Bergamot Negroni became the tipple of choice when they came to London. There is a second location in London’s Marylebone, but I love the original bar in the heart of Soho. It’s best to book a reservation to avoid disappointment. E5 BAKEHOUSE Arch 395, Mentmore Ter. e5bakehouse.com E5 was one of the first bakeries I discovered when I moved to London and the first place to open my…

the GUEST LIST Edd Kimber  Our British Issue’s guest editor and winner of the first season of The Great British Bake Off has been changing the home-baking game since his first cookbook, The Boy Who Bakes (Kyle Books, 2011). WHAT HE BROUGHT: Passion Fruit and Chocolate Bundt Cake. “Bundt cakes have become a big trend in baking on this side of the Atlantic in the past few years, and I can’t get enough. This version combines a pairing I turn to time and time again.” HAVE A TRY: Recipe on page 79 PASSION FRUIT AND CHOCOLATE BUNDT CAKE Recipe by Edd Kimber Makes 1 (12- to 15-cup) Bundt cake “This cake’s texture is between that of a classic pound cake and the incredibly moist texture of a polenta cake. It’s…

During our production trip across the pond, the Bake from Scratch team journeyed high and low, from the bustling streets of London to the tranquil cobbled paths of seaside Suffolk to the idyllic alleys of Lancaster. With Edd Kimber as our guide, there were a lot of laughs, delicious baked goods, and impromptu adventures along the way. The indefatigable photographer Yuki Sugiura (yukisugiura.co.uk) was there to capture all of it, willing to do whatever it took to get the best shot and help us bring Britain’s baking culture to life on these pages. Check out some of our favorite candid shots from the trip. P.S. A big thank-you to One Fine Stay (onefinestay.com) who helped us live and bake like London locals in a gorgeous flat. With its protective shell…

Makes 8 I don’t think there are many things better than a scone topped with clotted cream and jam. Scones are known the world over for a good reason! My recipe is fairly traditional but incorporates a slightly unusual kneading and resting technique I was taught at Le Manoir, a two-star Michelin restaurant I spent a little time in after The Great British Bake Off. If you don’t have time for the resting, don’t worry—bake them as soon as they have been formed. They will still taste excellent; they just won’t look quite the same. 2¾ cups (344 grams) plain/cake flour 1 tablespoon (15 grams) baking powder ½ teaspoon (1.5 grams) kosher salt ¼ cup (57 grams) unsalted butter, cubed ½ cup (100 grams) caster sugar ½ cup (64 grams)…

Your latest cookbook, Afternoon Tea at Home (Ryland Peters & Small, 2016), explores the art of afternoon tea. Why do you think afternoon tea has had such a resurgence in the past few years? Food is like fashion. Food trends come and go, and it just so happens that afternoon tea is right back in vogue. It’s elegant, eccentric, glitzy, and fun all at the same time. What is the difference between a “high tea” and a “low tea”? “High tea” is more like an early dinner taken at around 6 p.m. and is traditionally more regal than “low tea,” which is more similar to afternoon tea. “Low tea” consists of sandwiches and sweets taken in the afternoon. In more recent times, afternoon tea has become…

Now, let’s get one thing straight before we start. There are many traditional English pudding recipes, some sweet and some savory. However, to us Brits today, a pudding is simply considered dessert, all-encompassing, from sticky toffee pudding to an apple crumble. Pudding to us also conjures the idea of a specific type of dessert, more comforting and traditional; it’s a stick-to-your-ribs kind of dish. In my mind, it also generally involves custard, but that is more my rule than anything set in stone. RHUBARB AND GINGER CRUMBLE Makes 6 servings Crumble is one of those dishes that we Brits grow up with. Apple crumble made almost a weekly appearance in my childhood home, generally after my mum would cook us a traditional Sunday roast. Rhubarb is something I didn’t really…

Makes 8 Though often seen as the perfect base for eggs Benedict, this stalwart classic works as a wholesome breakfast all on its own. Try one toasted with butter and honey or with a slather of tart marmalade. With our straightforward and tasty recipe at your disposal, your days of buying English muffins will be numbered. 2½ cups (318 grams) strong/bread flour ¾ cup (180 grams) warm whole milk (120°F/49°C to 125°F/52°C) 1 large egg (50 grams) 1 tablespoon (14 grams) unsalted butter, softened and cubed 1 tablespoon (12 grams) granulated sugar 2 teaspoons (4 grams) instant yeast 1 teaspoon (3 grams) kosher salt 1 teaspoon (5 grams) baking powder ¾ cup (112.5 grams) semolina flour ¼ cup (38 grams) polenta/cornmeal 1. In the bowl of a stand mixer fitted…

MATCHA BATTENBERG CAKE Makes 1 (8-inch) cake A perfect dessert for anyone who can’t decide on their favorite flavor, the Battenberg is constructed of two different cakes and arranged in an iconic check pattern. For our tea take, matcha and almond sponge cakes form the signature checkered pattern, with a layer of apricot jam sandwiched between the cakes and a cover of homemade marzipan to seal it all together. 1 cup (227 grams) unsalted butter, softened 1 cup (200 grams) granulated sugar 3 large eggs (150 grams) 1 teaspoon (4 grams) almond extract ½ teaspoon (2 grams) vanilla extract 1¾ cups (219 grams) plain/all-purpose flour 2 teaspoons (10 grams) baking powder ½ teaspoon (1.5 grams) kosher salt 1 tablespoon (15 grams) whole milk 1½ teaspoons (3 grams) matcha powder Marzipan…