Prezzo di copertina:	EUR 35,94
Prezzo Kindle:	EUR 1,96 Risparmia EUR 33,98 (95%)
	include IVA (dove applicabile)
Venduto da:	Amazon Media EU S.à r.l.

Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book] (English Edition) di [Ken Forkish]

Segui l'autore

Ken Forkish

Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book] (English Edition) Formato Kindle

Edizione Inglese di Ken Forkish (Autore) Formato: Formato Kindle

4,8 117 voti

Visualizza tutti i formati ed edizioni

Prezzo Amazon

Nuovo a partire da

Usato da

Formato Kindle

"Ti preghiamo di riprovare"

1,96 €

—

Copertina rigida

"Ti preghiamo di riprovare"

33,72 €

29,92 €

—

Formato Kindle
1,96 € Leggilo con la nostra App gratuita
Copertina rigida
33,72 €

14 Nuovo da 29,92 €

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.

Lunghezza stampa

254 pagine
Lingua

Inglese
Memo

Su Kindle Scribe
Editore

Ten Speed Press
Data di pubblicazione

20 settembre 2022
Dimensioni file

75660 KB
Scorri Pagina

Abilitato
Word Wise

Abilitato
Miglioramenti tipografici

Abilitato
Visualizza tutti i dettagli

A causa delle dimensioni del file, il download di questo libro potrebbe richiedere più tempo.

Descrizione prodotto

Recensione

“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 what’s most complex, but about what is most practical. Evolutions in Bread represents the newest phase in Ken Forkish’s 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 Forkish’s 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 I’d buy this book just for its transformative toast. Once you’ve 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. It’s been ten years since Ken’s 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 Forkish’s 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 I’m 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

“Ken’s 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 --Questo testo si riferisce alla hardcover edizione.

L'autore

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. --Questo testo si riferisce alla hardcover edizione.

Estratto. © Riproduzione autorizzata. Diritti riservati.

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 didn’t think I had a future bread book in me.

Times change! We make a bread at Ken’s 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. It’s popular, and too often when I’ve wanted to grab one to take home, we’ve been sold out or nearly so; I’m not going to take the last loaf. It’s a little weird to own a bakery and then go home and bake a loaf for myself, but that’s what I started doing, and that’s 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—haven’t received much attention in the cookbook world. In many bakeries that I’ve admired in France—my original muses—it’s very common to see pan loaves such as pain de mie, as well as others. I didn’t 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. It’s not difficult. Wouldn’t you love to make sandwich bread that’s 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? You’ll see. My test bakers had the same takeaway—a new bread type that’s at once familiar yet more delicious and more desirable than before. Friends of recipe testers asked, “What’s 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 (it’s 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. It’s 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 book’s brioche loaf is on a par with the one we’ve made at my bakery for twenty years. Then there are particular sourdough cultures with fruit, like one I used to make at Ken’s Artisan that is hydrated with apple cider, and this book’s apple bread is a faithful rendition. Dense rye bread made with a sourdough culture—that’s 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 I’ve 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, it’s 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 it’s less work, I’m inclined to do it more often, and I’m 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 baker’s repertoire. The recipes that use emmer and einkorn flour, two ancient wheat varieties, are a must try.

As always, happy baking! --Questo testo si riferisce alla hardcover edizione.

Dettagli prodotto

ASIN ‏ : ‎ B09TNLGJ55
Editore ‏ : ‎ Ten Speed Press (20 settembre 2022)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 75660 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Abilitato
Word Wise ‏ : ‎ Abilitato
Memo ‏ : ‎ Su Kindle Scribe
Lunghezza stampa ‏ : ‎ 254 pagine

Posizione nella classifica Bestseller di Amazon: n. 340,147 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 1,880 in Cucina (in inglese)
- n. 2,132 in Cucina e vini in lingua straniera
- n. 3,584 in Piatti e portate

Recensioni dei clienti:
4,8 117 voti

Informazioni sull'autore

Segui gli autori per ottenere aggiornamenti sulle nuove uscite, oltre a consigli avanzati.

Ken Forkish

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Scopri di più sui libri dell'autore, guarda autori simili, leggi i blog dell’autore e altro ancora

Vanessa Kimbell
229
Formato Kindle
1 offerta da 3,99 €
Elisabeth Prueitt
1.334
Formato Kindle
1 offerta da 16,74 €
Vanessa Kimbell
1.406
Formato Kindle
1 offerta da 3,99 €
Sara Marino
83
Formato Kindle
1 offerta da 9,99 €
Gabriele Bonci
95
Formato Kindle
1 offerta da 9,99 €
Emily Buehler
313
Formato Kindle
1 offerta da 6,33 €

Recensioni clienti

4,8 su 5

117 valutazioni globali

5 stelle		84%
4 stelle		11%
3 stelle		4%
2 stelle		1%
1 stella 0% (0%)		0%

Come funzionano le recensioni e le valutazioni dei clienti

Le recensioni migliori da altri paesi

Traduci tutte le recensioni in Italiano

Hugh

Finished “Flour Water Salt Yeast”? You are ready for “Evolutions in Bread”!

Recensito in Canada 🇨🇦 il 15 marzo 2023

Acquisto verificato

Ken spent a fair bit of time developing a single loaf-pan series of protocols and recipes with this tome. He has refined his process for home grown levain. He has expanded his narrative and use of ancient and stone ground alternate flours. Ken continues to include photos, successfully illustrating product and process. If you enjoyed Flour Water Salt Yeast, this is a perfect follow up.

Traduci recensione in Italiano

Amazon Customer

Simple and Tasty Artisan Bread Recipes

Recensito in Australia 🇦🇺 il 3 ottobre 2022

Acquisto verificato

Ken's new book Evolutions in Bread is an amazing take on simple tasty artisan bread with minimal fuss. He's definitely improved his sourdough starter protocol in this book. I think his first book and this book should be read in conjunction with each other and both contain great easy recipes for everyday bread. Cant wait for his next book in the future.

Una persona l'ha trovato utile

Traduci recensione in Italiano

DAT

So much easier!

Recensito in Canada 🇨🇦 il 20 novembre 2022

Acquisto verificato

Much more relaxed attitude to breadmaking. Think simplified sour dough. YouTube videos really helped too. Really need to spend more time practicing, but I think this is the way to a better loaf. Looking forward to trying more of the recipes.

Traduci recensione in Italiano

Antonio Marcos Araujo

Uma obra prima do autor

Recensito in Brasile 🇧🇷 il 18 gennaio 2023

Acquisto verificato

Livro maravilhoso, com muito conteúdo.... vai elevar sua experiência de fazer pães a outro nível.... recomendo!

Traduci recensione in Italiano

Rejeanv99

Ken Forkish at his best!

Recensito in Canada 🇨🇦 il 8 ottobre 2022

Acquisto verificato

Perfect for all level of home Baker. If you follow the receipe you can't miss your bread!

Traduci recensione in Italiano

Visualizza tutte le recensioni

Segnala un problema

Questo articolo ha contenuti inappropriati?

Segnala

Credi che questo articolo violi un copyright?

Segnala

In questo articolo sono presenti problemi di qualità o di formattazione?

Segnala

Amazon Advertising Trova, attira e coinvolgi i clienti	Amazon Music Streaming di milioni di canzoni	AbeBooks Libri, arte & articoli da collezione	Audible Download Audiolibri	Amazon Web Services Servizi Cloud Scalabili

Amazon Seconda mano I nostri prodotti usati e come nuovi	Book Depository Libri con spedizione gratuita in tutto il mondo	Kindle Direct Publishing Pubblica i tuoi libri in formato elettronico	Shopbop Designer, Marche, Fashion e stile	Amazon Business Servizio per clienti business

Acquista per altri

Acquista e invia eBook ad altri

Segui l'autore

Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book] (English Edition) Formato Kindle

Descrizione prodotto

Recensione

L'autore

Estratto. © Riproduzione autorizzata. Diritti riservati.

Dettagli prodotto

Informazioni sull'autore

Ken Forkish

I clienti che hanno letto questo libro hanno letto anche

Recensioni clienti

Recensioni migliori da Italia

Le recensioni migliori da altri paesi