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Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]

Name: Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]
Price: 18.05 USD
Availability: InStock
Rating: 4.8 (180 reviews)

4.8 of 5 Stars: Kitchen Appliances - Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]

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$18.05

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Description

Book Synopsis: 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.

Details

Are you tired of buying bread from the grocery store that just doesn't quite hit the mark? Elevate your bread-baking game with our new baking book, "Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home." Written by the New York Times bestselling author of Flour Water Salt Yeast, this book is filled with expert knowledge and all-new recipes to help you craft professional and consistent results from the comfort of your own kitchen.

Imagine taking a bite into a slice of bread with a crispy, crackly crust and a soft, airy interior. With our book, you can achieve the same deliciousness as your favorite artisan bakery. Whether you're a home baker or a bread enthusiast, this book is approachable and designed to help you succeed. Learn various techniques, including same-day loaves, overnight cold-proof doughs, and classic levains.

One of the highlights of this book is the secrets shared for making a more efficient sourdough starter. You'll also get to explore classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Each recipe includes a handy baking schedule, perfect for beginners who are just starting their bread-baking journey.

What sets this book apart is its versatility. The doughs featured can be prepared as a lidded pan loaf, open pan loaf, or rustic country loaf. This means you have endless options to create any type of bread you desire. Additionally, "Evolutions in Bread" can be used as a companion to Flour Water Salt Yeast, providing a comprehensive guide for bread-making.

Don't miss out on the opportunity to become a master bread-maker. Improve your baking skills and create bakery-quality breads at home with our baking book, "Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home." Get started on your bread-baking journey today by clicking here.

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