Evolutions in Bread

Ken Forkish

$59.99

Hardback

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English

Ten Speed Press
20 September 2022

Cookery, food & drink

The New York Times bestsellingauthor of Flour Water Salt Yeast teaches you how to elevate yoursandwich bread, breakfast toast,and overallbread-baking gameusing everything he's 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 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 sourdoughstarterthat'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.

By: Ken Forkish
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 254mm, Width: 203mm,
Weight: 567g
ISBN: 9781984860378
ISBN 10: 1984860372
Pages: 256
Publication Date: 20 September 2022
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Ken Forkish is the founder of Ken's Artisan Pizza and Ken's Artisan Bakery.He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut 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.

Reviews for Evolutions in Bread

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

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Evolutions in Bread

Ken Forkish

$59.99

Hardback

Reviews for Evolutions in Bread

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