Evolutions in Bread
Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]
By: Ken Forkish
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.
AI Overview
"Evolutions in Bread" by Ken Forkish is a comprehensive guide to bread making, designed for bakers of all levels. Here is a detailed overview of the book:
Key Themes
- Approachable Techniques: The book is approachable for home bakers, yet it is packed with expert knowledge. It covers a wide range of techniques, from basic to advanced, making it suitable for both beginners and experienced bakers.
- Versatile Recipes: The book includes a variety of recipes, such as pan breads and Dutch oven loaves, which are known for their crackly crusts and soft, airy interiors.
- Same-Day and Overnight Breads: It covers both same-day loaves and overnight cold fermentation methods, providing flexibility for different schedules and preferences.
Plot Summary
The book does not have a traditional narrative plot but rather serves as a guidebook for bread making. It includes detailed recipes, step-by-step instructions, and expert tips to help bakers achieve perfect results. The focus is on the techniques and methods required to produce high-quality bread, rather than a story-driven narrative.
Critical Reception
- Positive Reviews: The book has received positive reviews from various sources. It is described as the "ultimate guide for perfecting your breadmaking skills" and ideal for bakers of all levels.
- Expert Endorsement: Ken Forkish's previous book, "Flour, Water, Salt, Yeast," has been highly praised, and his new book "Evolutions in Bread" is expected to follow suit. The Fresh Loaf, a community for bread enthusiasts, notes that Forkish's new book is a valuable addition to any baker's collection.
Additional Insights
- No Special Equipment Needed: Unlike some other bread-making guides, "Evolutions in Bread" does not require specialized equipment like pizza stones or bread peels. This makes it more accessible to home bakers.
- Expert Knowledge: The book is chock-full of expert knowledge, making it a valuable resource for both beginners and experienced bakers looking to improve their skills.
Overall, "Evolutions in Bread" by Ken Forkish is a highly recommended guide for anyone interested in mastering the art of bread making. Its approachable techniques, versatile recipes, and expert knowledge make it an essential addition to any baker's library.