Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [a Baking

Description: Evolutions in Bread by Ken Forkish 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 thats more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description The New York Times bestsellingauthor of Flour Water Salt Yeast teaches you how to elevate yoursandwich bread, breakfast toast,and overallbread-baking gameusing everything hes learned in the last decadeto 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 WokIf 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 sourdoughstarterthats 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 anyones baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable. Author Biography Ken Forkish is the founder of Kens Artisan Pizza and Kens Artisan Bakery.He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and lInstitut Paul Bocuse in France. He is the bestselling author of The Elements of Pizza and Flour Water Salt Yeast, which won both a James Beard and IACP award. Review "If you somehow made it through the pandemic without picking up a copy of Flour Water Salt Yeast, well, what did you do with yourself? Rouse that slumbering sourdough starter and dig in to this sequel, which builds on the foundations of baking in the methodical, newbie-friendly way that baker/author Ken Forkish does best."—Food & Wine"True evolution is not about whats most complex, but about what is most practical. Evolutions in Bread represents the newest phase in Ken Forkishs baking, that is, a descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process. Any home baker can benefit from this uniquely democratic work from one of the great modern bread makers and educators."—J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok "Ken Forkishs latest book is a masterwork. Evolutions in Bread offers an old-yet-new-approach, focusing not on rustic European loaves but on comfort breads with a softer crumb, like brioche and milk bread. But Id buy this book just for its transformative toast. Once youve tried it, the mere memory will bounce you happily out of bed in the morning."—Darra Goldstein, founding editor of Gastronomica and author of Beyond the North Wind and Fire + Ice"Ken Forkish writes books that people use. In Evolutions in Bread, he brings us from farm to mill to pan to hearth. Its been ten years since Kens legendary Flour Water Salt Yeast and we should all be ready to follow this evolution as outlined by one of the truly great teachers."—Stephen Jones, founder of WSU Breadlab"As a home baker who has spent many hours with Ken Forkishs books, Evolutions in Bread is a new best! He shares his new—even simpler—starter method, easy-to-follow recipes, and plenty of tricks and secrets to create the most incredible bread—all from your own kitchen!"—Abby Wambach, Olympian, activist, and #1 New York Times best-selling author of Wolfpack"A wonderfully in-depth look at what is possible at home with the right teacher. Ken shows us endless ways to explore the many wonders of pan breads, utilizing heirloom wheats and sharing his passion for low-waste techniques. This book gave me the courage to jump back into baking at home and Im sure it will do the same for you."—Sean Brock, chef and owner of Audrey and June"Evolutions in Bread takes the artisanal love of bread baking to the next level. This book has so much information and explains it in such simple detail that anyone passionate about producing a great loaf can master many different styles. I, being a bread nerd, am obsessed with this book!"—Ken Oringer, James Beard award-winning chef and restaurateur"Kens method for sourdough in Evolutions in Bread has evolved from his first book to make it more user friendly, and all the recipes here were tested in regular home ovens, which can be temperamental, especially for bakers. In your hands you have the roadmap to making excellent bread in your own kitchen."—Francisco Migoya, head chef of Modernist Cuisine Review Quote "If you somehow made it through the pandemic without picking up a copy of Flour Water Salt Yeast , well, what did you do with yourself? Rouse that slumbering sourdough starter and dig into this sequel, which builds on the foundations of baking in the methodical, newbie-friendly way that baker/author Ken Forkish does best." --Food & Wine Excerpt from Book Introduction Time flies. As I write this, a decade has passed since Flour Water Salt Yeast was first published in 2012. That book helped home bakers craft round, crusty Dutch-oven loaves of a similar quality to what you can find at a very good artisan bakery. I explained the methods that we use at my bakery in Portland, Oregon, and I adapted them for use in home kitchens. First-time home bakers using Flour Water Salt Yeast routinely shared triumphant photos of the bread coming out of their own ovens. The book has many solid foundational recipes, an instructional chapter that explains the details that go into making artisan bread at home (e.g., think of time and temperature as ingredients), and then a detailed essay titled "Making a Bread (or Pizza) Dough You Can Call Your Own." The versatility of Flour Water Salt Yeast is in the template that each recipe provides; use whatever blend of flour you want. I figured that was it, you had all the tools now, nothing more for me to say. I didnt think I had a future bread book in me. Times change! We make a bread at Kens Artisan Bakery called pain rustique. Unlike our rustic country breads, the pain rustique is a soft sandwich and toast bread made from our baguette dough. Its popular, and too often when Ive wanted to grab one to take home, weve been sold out or nearly so; Im not going to take the last loaf. Its a little weird to own a bakery and then go home and bake a loaf for myself, but thats what I started doing, and thats when my pan-loaf mission took over. These pan-loaf breads ended up nothing like the crusty levain breads, baguettes, or ciabatta we make at the bakery. But they gave me what I wanted from the pain rustique loaves: a bread that had the goodness of a long-fermented dough; a little retro (I like the comfort of it); and designed for sandwiches, toast, croutons, tapas, stale-bread dog snacks, and pizza toast. These old-style pan breads became a new normal in my house--at first a step away from more rustic Dutch-oven loaves and then, a few loaves later, a happy choice. Same dough. Which style of loaf to bake? This was flexibility beyond the recipes in my first book, and it inspired me to create new doughs as well. The recipes in this book--all new--mostly give you a choice of baking the same dough into a pan loaf or a Dutch-oven loaf. Loaves like those that I started baking at home--artisan pan breads--havent received much attention in the cookbook world. In many bakeries that Ive admired in France--my original muses--its very common to see pan loaves such as pain de mie, as well as others. I didnt invent artisan pan bread; rather, I just acknowledged my own joy in it, and I hope you do too. These loaves are often baked from a bubbly, wet, and sticky dough, so they sometimes look kind of funky. They can be made up from a simple straight dough or with a sourdough culture, and they can be ready from start to finish in about six hours. Or they can work on an overnight schedule and be ready to bake in the morning. They last for five days without going stale, the flavor is far better than a supermarket sliced bread, and the ingredients list is far shorter. The texture when slices are toasted is sublime--crisp and delicate on the outside, tender in the middle. Your morning toast will get a big upgrade. My dog, Junior, is a big fan. It makes sense. Old-style, home-baked pan breads can be made using the elements that define good artisan baking--long fermentation, high-quality ingredients, sourdough cultures, and high-temp baking. Its not difficult. Wouldnt you love to make sandwich bread thats of the same quality as the rustic round loaves in Flour Water Salt Yeast ? These pan loaves are my newest, and lasting, bread crush. As I was test-baking Dutch-oven loaves and ran out of pan bread, I quickly made a fresh one. Why is that? Youll see. My test bakers had the same takeaway--a new bread type thats at once familiar yet more delicious and more desirable than before. Friends of recipe testers asked, "Whats the secret ingredient?" The same as before: flour, water, salt, and yeast. Time and technique. No surprises there. During the tinkering process for the pan-bread recipes, I tried making up a Dutch-oven loaf from the same dough. It worked great; one recipe now produces two completely different breads. I was fully into the game at this stage, and my next step was to revise the process for the sourdough recipes from my first book and decrease the amount of waste (extra sourdough that you throw away). The result is a method to make up a new natural levain (sourdough) culture that calls for only a small fraction of the flour that the Flour Water Salt Yeast levain used. I also figured out a simplified, flour-efficient way to use this culture in these recipes. The levain in this book follows the example of my second book, The Elements of Pizza . But I adapted its use for bread baking, as bread and pizza doughs have different needs (bread dough requires a lot more rise). Once you establish your own sourdough (its a cinch and takes a few minutes a day for a week), you keep it in the refrigerator. Pluck from it to make a new dough as needed and refresh it every seven to ten days. Its not required for most of these recipes, but it will make them better. My favorite part of cookbook authoring is the developmental stages that I go through before writing begins. This entails many months of baking at home, testing concepts, refining, refiguring levain on a not-every-day baking schedule, and, in this case, wondering if I could make pan breads that are as desirable as the cool-looking round loaves that bake in a Dutch oven. I got jazzed making a New York-style rye with caraway seeds for a Reuben sandwich. Japanese milk bread is worth its hype, and I wanted to master that and present it to you so you can make your own. This books brioche loaf is on a par with the one weve made at my bakery for twenty years. Then there are particular sourdough cultures with fruit, like one I used to make at Kens Artisan that is hydrated with apple cider, and this books apple bread is a faithful rendition. Dense rye bread made with a sourdough culture--thats in here too. And several recipes have fun stuff in the bread, like black rice flour, corn flour, or tea-soaked raisins and their liquid. The old is new again! Einkorn, emmer, and spelt are varieties of wheat that date back to ancient times and the beginning of civilization. Yet flour from these grains was extremely hard to find even ten years ago. A growing number of farmers have been planting fields with these varieties and others that just taste better than wheat grown for the mass market. Some are as old as old gets, and there is an increasing market for them. You might hear the names heritage grains, ancient wheat varieties , and landrace wheat to describe these flours. Stone milling brings out the best in these grains, and the recent trend has been for wheat farmers and farm collectives to bring the milling in-house and then sell direct to bakers and consumers. It is progress that Ive long wished for. Landrace varieties of wheat, like Rouge de Bordeaux, and modern hybrids, like Edison, shift the mindset of wheat as solely a commodity product to wheat that has varietal characteristics just as apples, cherries, and grapes do, not to mention the possibility of terroir. There are several recipes here to make pan loaves and Dutch-oven breads from some of these high-quality grains. Once you try them, its hard to stop. I found everything about making bread at home is easier in one-loaf batch sizes, using a 6-quart tub to mix the dough by hand--no mixer needed for most. The dough will rise in the same tub that you mix it in. Most of the reasons for one-loaf recipes are obvious: less to measure out; less dough to shape, manage, and bake. When its less work, Im inclined to do it more often, and Im hoping that you will be too. There you have it. Evolutions in Bread creates a new category for the home baker: artisan pan breads. It makes sourdough easier and flour efficient. It gives you flexibility to make two and sometimes three different breads from the same recipe, as open-pan loaves, lidded-pan loaves, and Dutch-oven loaves. Make your own Multigrain Bread or dive into some creative recipes, like Black Bread, Butter Bread, Hazelnut Bread, and Apple-Cider Levain Bread, that will add range to any home bakers repertoire. The recipes that use emmer and einkorn flour, two ancient wheat varieties, are a must try. As always, happy baking! Details ISBN1984860372 Author Ken Forkish Short Title Evolutions in Bread Pages 256 Publisher Potter/Ten Speed/Harmony/Rodale Language English Year 2022 ISBN-10 1984860372 ISBN-13 9781984860378 Format Hardcover Publication Date 2022-09-20 Imprint Ten Speed Press Subtitle Artisan Pan Breads and Dutch-Oven Loaves at Home [a Baking Book by the Author of Flour Water Salt Yeast] Country of Publication United States AU Release Date 2022-09-20 NZ Release Date 2022-09-20 US Release Date 2022-09-20 UK Release Date 2022-09-20 Illustrations 100 photos Narrator Nicola Bryant Translator Sandra Smith Birth 1927 Affiliation Clark University Position journalist Qualifications J.D. DEWEY 641.815 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:137194683;

Price: 53.81 AUD

Location: Melbourne

End Time: 2024-11-11T18:18:15.000Z

Shipping Cost: 12.3 AUD