Evolutions in Bread
Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]
-
- USD 3.99
-
- USD 3.99
Descripción editorial
The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves.
“A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process.”—J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok
If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery—except it came from your own oven.
Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche.
Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone’s baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable.
PUBLISHERS WEEKLY
Chef Forkish (The Elements of Pizza), founder of Ken's Artisan Pizza, turns his attention to developing doughs and techniques specifically for pans and Dutch ovens in his magnificent latest. His revised starter, a natural levain, calls for reduced flour, takes only a week to produce, and results in less sourdough discard. Each recipe (many work with or without the levain) is stirred by hand in a container or bowl and yields a single loaf. Forkish takes care to explain why he blends flours—to compensate for varying amounts of gluten, and for deeper flavor—and how he has standardized the process into eight steps, so it will "become automatic after a few times of doing it." Same-day breads—including black bread made with black rice flour, and raisin-pecan made with a rye and whole-wheat blend—take as little as six hours. His overnight loaves are flavor-enhanced from a rest in the refrigerator, while three days of simple fermentation yield delicious Dutch oven breads like a walnut loaf so good that eating it, Forkish writes, "should make you pause, put down the phone, and just go to that special place in your imagination where unicorns live." Meanwhile, the apple-cider levain recipe, inspired by Forkish's Portland, Ore., bakery, promises hearty richness and "chars beautifully on the grill." This will be a surefire boon for home bread bakers.
