Evolutions in Bread : artisan pan breads and dutch-oven loaves at home / Ken Forkish, James Beard Award-winning author of Flour Water Salt Yeast ; photographs by Alan Weiner.
Introduction -- Part I Getting started. Ingredients & equipment ; Methods & techniques ; Levain = sourdough (a new approach) -- Part II Recipes. A guide to the recipes ; Same-day recipes ; Overnight cold-proof recipes ; Enriched-dough recipes ; Dutch-oven ; Levain recipes ; Bonus recipe: Pizza dough from "extra" levain starter.
Summary:
"Approachable for 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"--Page 2 of cover.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.