{"product_id":"evolutions-in-bread-artisan-pan-breads-and-dutch-oven-loaves-at-home-a-baking-book","title":"Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A Baking Book] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKen Forkish\u003c\/b\u003e 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 \n\u003ci\u003eThe Elements of Pizza\u003c\/i\u003e and \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, which won both a James Beard and IACP award.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"If you somehow made it through the pandemic without picking up a copy of \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, 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.\" \n\u003cb\u003e\u003ci\u003e--Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"True evolution is not about what's most complex, but about what is most practical. \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e represents the newest phase in Ken Forkish's baking, that is, a descendent of \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e 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.\" \n\u003cb\u003e--J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken Forkish's latest book is a masterwork. \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003eoffers 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.\" \n\u003cb\u003e--Darra Goldstein, founding editor of \u003ci\u003eGastronomica \u003c\/i\u003eand author of \u003ci\u003eBeyond the North Wind \u003c\/i\u003eand \u003ci\u003eFire + Ice\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken Forkish writes books that people use. In \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e, he brings us from farm to mill to pan to hearth. It's been ten years since Ken's legendary \n\u003ci\u003eFlour Water Salt Yeast \u003c\/i\u003eand we should all be ready to follow this evolution as outlined by one of the truly great teachers.\" \n\u003cb\u003e--Stephen Jones, founder of WSU Breadlab\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a home baker who has spent many hours with Ken Forkish's books, \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003eis 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!\" \n\u003cb\u003e--Abby Wambach, Olympian, activist, and #1 \u003ci\u003eNew York Times \u003c\/i\u003ebest-selling author of \u003ci\u003eWolfpack\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cb\u003e--Sean Brock, chef and owner of Audrey and June\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003etakes 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!\" \n\u003cb\u003e--Ken Oringer, James Beard award-winning chef and restaurateur\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Ken's method for sourdough in \n\u003ci\u003eEvolutions in Bread \u003c\/i\u003ehas 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.\" \n\u003cb\u003e--Francisco Migoya, head chef of Modernist Cuisine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e 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.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"A descendent of \u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e with an even greater eye towards baking breads that are complex in flavor but simple in process.\"--J. Kenji Lopez-Alt, author of \u003ci\u003eThe Food Lab, Every Night is Pizza Night, \u003c\/i\u003eand\u003ci\u003e The Wok\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eIf 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. \n\u003cp\u003e\u003c\/p\u003eApproachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, \n\u003ci\u003eEvolutions in Bread\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eIncluded 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 \n\u003ci\u003eFlour Water Salt Yeast\u003c\/i\u003e, giving you everything you need to create any loaf imaginable.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/18\/2022 (EAN 9781984860378, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Forkish, Ken\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e September 20, 2022\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Methods|Baking|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Bread|Cooking (Bread)\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984860378\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BFYGXDDWISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984860378\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085872398614,"sku":"SP-9781984860378","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984860378_1753761564532.png?v=1774948555","url":"https:\/\/lusper.myshopify.com\/products\/evolutions-in-bread-artisan-pan-breads-and-dutch-oven-loaves-at-home-a-baking-book","provider":"Lusperbooks","version":"1.0","type":"link"}