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.