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Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-101984860372
ISBN-139781984860378
eBay Product ID (ePID)28057281437
Product Key Features
Book TitleEvolutions in Bread : Artisan Pan Breads and Dutch-Oven Loaves at Home [A Baking Book]
Number of Pages256 Pages
LanguageEnglish
Publication Year2022
TopicIndividual Chefs & Restaurants, Courses & Dishes / Bread, Methods / Baking
IllustratorYes
GenreCooking
AuthorKen Forkish
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight40.5 Oz
Item Length10.2 in
Item Width8.3 in
Additional Product Features
Intended AudienceTrade
LCCN2022-936137
Dewey Edition23
Reviews"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
Dewey Decimal641.815
SynopsisThe 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., In Evolutions in Bread, 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. Book jacket., 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.
LC Classification NumberTX769
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 18. Okt. 2023
Best bread book I've ever read.
Ken Forkish removes all sensation of doubt about how to make the bread we all love to fix, admire, and taste. Purchase the needed tools, follow his steps, and you will be able to make the perfect bread. Due to the details of his how-to's, you'll need to purchase this book as a reference.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 26. Nov. 2024
great condition just as described
love it wonderful informationBestätigter Kauf: JaArtikelzustand: Neu
