Flour, Water, Salt, Yeast is one of my favorite cookbooks, and I feel incredibly lucky to have this bread master giving us even more knead-to-know knowledge in a second book. (I'm sorry.) The great thing about bread (other than everything about consuming it) is it's a fun, achievable challenge to bake your first loaf, and a lifelong, delicious challenge to expand and perfect a recipe anew with every new technique and change in environment. Ken Forkish has done it again — with new and advanced techniques, as well as beginner-friendly timetables and hints, this is a perfect for every baker and gluten-tolerant gourmand in your life. Recommended By Michelle C., Powells.com
Synopses & Reviews
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.
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.
About the Author
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 best-selling author of The Elements of Pizza and Flour Water Salt Yeast, which won both a James Beard and IACP award.