Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book] by Ken Forkish
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Web ID: 150585863 years ago
from Torrance, CA
Great for Novice to Experienced Bread Bakers
Yum! Never have I been more anxious to have free time to bake as I have since EVOLUTIONS IN BREAD: ARTISAN PAN BREADS AND DUTCH-OVEN LOAVES AT HOME by Ken Forkish landed in my hands. I love bread but have been intimidated to do more than toss the ingredients in a bread machine and push a few buttons. Forkish has changed that feeling of intimidation and I am ready to try my hand at more. The recipes are detailed, and the explanations are interesting. Kneading has always scared me, but he not only provides step-by-step instructions: he also provided YouTube videos! How great is that? I would still like to acquire a few pieces of suggested equipment (I already picked up a Dutch oven for breads I don’t want to put in a pan, but my kitchen is space challenged). I don’t need anything more than I already have for the Brioche recipe, so I am starting there. I am looking forward to baking my way through Forkish’s recipes for Artisan breads and perfecting my bread-making technique. Thanks to Ten Speed Press for the gifted copy. All opinions are my own and freely given. #EvolutionsinBread #kenforkish #TenSpeedPress #Cookbooks #BreadBaking
Customer review from barnesandnoble.com
3 years ago
from OaklandCA
Breads For the Casual Project Baker
Writing a new bread cookbook must be difficult. How does an author find an angle of bread baking that hasn't been explored? This is especially true in recent years as home bread baking has been in vogue. There are many excellent books already on the topic. Ken Forkish has already made his mark on bookshelves e with his landmark bread bible, "Flour Water Salt Yeast". Somehow, he's managed to found a satisfying niche in "Evolutions in Bread". Evolutions is an excellent book for bakers who want (or need) to be more casual than the typical sourdough, but still love a project. The sizable chapter on Same-Day breads is the biggest draw here, featuring nice artisanal sandwich loaves as well as some appealingly unexpected and versatile entries such as the Corn (Flour) Bread and Hazelnut Loaf. No need to have a sourdough starter on hand for these casual projects, although if you do, Forkish offers directions for incorporating them for even more flavor and depth. There are chapters on enriched doughs, cold-proof breads, and Dutch-oven levains as well. Among those, the Japanese Milk Bread and Apple-Cider Levain are especially appealing entries. This book can seem a little intimidating- it's not a book for those who aren't seeking a little commitment, of course. For those who are looking for a satisfying, but not overwhelming challenge, Forkish is a great teacher explaining technique in depth and with plenty of visuals to guide the reader. I've received a free copy of Evolutions in Bread from Ten Speed Press for a free and unbiased review.
Customer review from barnesandnoble.com
3 years ago
from San Francisco, CA
Stellar book on all things bread!
Ken Forkish's newest book is a great addition to any bread baker or soon-to-be bread bakers' library. This book covers everything from the basics of getting started with (and even making) your levain, to ingredients including a deep dive on different grains/flours, and all the tools and techniques you'll need to master your next loaf. I love that he has a section on same day recipes as most bread recipes can take up to 3 days to make! However, I'd say my biggest complaint about this book is the reliance on instant dried yeast (one reason why you can make same day bread though!). I think there are only a few recipes that do not have it and I would expect a book like this to be the opposite (although granted his last book was like this too). This book uses lots of interesting ingredients like einkorn, emmer, and rye in addition to loaf pan or dutch oven recipes. Overall, the recipes are thorough and ingredients are easily summarized in a table making it easy to reference as you mix and form your dough. He even includes sample schedules to help you visualize it. I'd definitely recommend this book to anyone interested in getting started and looking to expand their bread making knowledge. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
Recommends this product
Customer review from barnesandnoble.com
3 years ago
Thorough bread making guide
Evolutions in Bread is an extremely thorough guide to making pan breads and Dutch-oven loaves. It would be an excellent gift for any bread bakers in your life. There is so much information, technique, and step by step photos. The author shares a new less waste version of levain or sourdough starter, which I cannot wait to try. There are same-day recipes, overnight cold-proofed recipes, enriched-dough recipes, and Dutch-oven levain recipes. Plus, there is a pizza dough recipes to use up “extra” levain starter. The author provides detailed sample schedules for the bread making to ensure that your bread will be successful. The author is encouraging and clearly wants his readers to become confident bread makers. I’ve received a free copy of this cookbook from Ten Speed Press in exchange for a free and unbiased review.
Recommends this product
Customer review from barnesandnoble.com
3 years ago
from TX
learning experience
Evolutions In Bread is perfect for everyone who wants to bake bread, no matter their skill level. This book encourages you to use the flour you can find. There is a lovely primer on whole grains, fresh milling, and the best place to source this, but for the budget conscious, regular flour from the supermarket is fine. Ken Forkish does not want anyone to miss out on good bread. For the more experienced bakers, there are some unusual recipes. There is a corn flour bread which uses corn flour, corn kernels, ground corn husks and a corn flake topping. A simple country sourdough loaf which calls for walnuts, is unexpectedly delicious. My favorite bread was the apple cider bread. As with all the recipes, Forkish includes a time table so you can adapt it for your lifestyle. He has created a compendium of recipes that every reader can create and enjoy no matter, their experience, budget, or access to odd ingredients. He wants the world to appreciate the wonderfulness of bread with this book. I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.
Customer review from barnesandnoble.com
3 years ago
from Portland, OR
Another Baking Masterpiece
Being from Portland, I'm a huge fan of Ken's bakeries and restaurant. This was another wonderful addition that is perfect for bakers looking to make delicious loaves from the comfort of their own homes. He's a genius, and this book is great. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
Recommends this product
Customer review from barnesandnoble.com
3 years ago
from CT
New Bread Bible Alert !
Bread people unite ! Ken Forkish slays it again with his new bread opus Evolutions in Bread - Artisan Pan Breads and Dutch Oven Loaves at Home. If the pandemic taught us anything it's that you need to learn to make your own bread at home. Not because the stores ran out of bread but for some reason not working in the office anymore made you want to make all of their bread at home. How do I know this? Because for the life of me I could not find bread flour or yeast for months beginning in March of 2020. Everyone sold out! So, be prepared and be prepared well. Get this book ! Ken really needs no introduction. His previous books on bread and pizza making speak for themselves and Evolutions is no exception. Split into 2 parts and 8 chapters. Part One is titled Getting Started and includes 3 chapters on Ingredients and Equipment, Methods and Techniques and Levain = Sourdough - A New Approach. Here you will learn everything you need to know about sourcing flour, mixing dough and starting and maintaining a sourdough starter. All presented with step by step photos and easy explanations. It couldn't be easier. Only about a third of the book plenty of room is left for Part 2 and the show stopping recipes. Part 2 includes A Guide to th Recipes, Same Day Recipes, Overnight Cold Proof Recipes, Enriched Dough Recipes and Dutch Oven Levain Recipes. As the title suggests these recipes are mainly for pan breads and dutch oven loaves. Ken uses one dough recipe for 2 completely different breads. Some of the different recipes include Butter Bread, Black Bread (using black rice flour), 50% Rye Bread, Corn Bread, Raisin Pecan and Pan Au Levain to name a few. I especially loved the same day bread chapter as I always want oven fresh bread but always get too busy and forget to start it the day before. These recipes produce an amazing loaf in only 6 hours start to finish. Also, only one bowl is used for hand mixing and rise. Each recipe also includes easy to read step by step instructions. You really can not mess this up ! I recently moved to the East coast from California and was lamenting the other day that I could no longer find my favorite Taiwanese white bread from my local Asian market. Well, I was super surprised to find Ken has included an amazing recipe for Japanese Milk Bread (Shokupan) that is essentially the same thing. This bread is sweet and soft and is amazing to toast and make sandwiches with. Previous to making this I have only used a Dutch oven to bake bread so I finally went out and got a lidded bread pan. You want a lidded pan for this style of bread so that the top is even. This bread is made with a cooked and cooled roux which was a surprise. The roux's gelatinized starch holds onto its water and creates a super soft and chewy bread you just do not find on most bread shelves anywhere. Its a reason I love this style of bread. The recipe also uses milk instead of water (50.6%) with the exception of the 29.4 % water in the roux. Its an easy mix and bake with only 8 steps. The results were amazing and have inspired me to get back into bread making. Make an extra loaf for your neighbor, they will love you! Evolutions in Bread = the new bread bible. I have received a complimentary book from Ten Speed Press in exchange for a free and unbiased review.
Recommends this product
Customer review from barnesandnoble.com
3 years ago
from Seattle, WA
Homemade Pan Bread equals Sandwiches for days!
How exciting to see a new book from Ken Forkish. Being from the Northwest, I’m definitely familiar with his first book, and his bakeries. I enjoyed the Intro explaining his “evolution” in bread making and the availability of different flour varieties since his first book, “Flour Water Salt Yeast.” My husband has a sourdough starter and bakes both boule and one-loaf pan breads, and excited to see this book focuses on the latter. The pan breads are always a hit in our household because then that means, we can make so many sandwiches! It’s refreshing to see the methods and techniques in this book needed for newbie’s like me, but also a great refresher for the experience home bread baker. The step by step pictures are ideal and nicely done. The recipes are organized in an approachable manner making it easy to follow. With Fall and Winter upon us, I’m so looking forward to trying the recipes in this book, like the brioche loaf and the brown bread. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
Recommends this product
Customer review from barnesandnoble.com