Evolutions in bread
artisan pan breads and dutch-oven loaves at home
Evolutions in bread
artisan pan breads and dutch-oven loaves at home
Book - 2022
"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.
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| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413320430210 | Available | Non-fiction | 641.815 FORKISH |
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
California :
Ten Speed Press,
[2022]
|
| Edition: | First edition. |
| Subjects: |
MARC
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| 100 | 1 | |a Forkish, Ken, |e author. | |
| 245 | 1 | 0 | |a Evolutions in bread : |b artisan pan breads and dutch-oven loaves at home / |c Ken Forkish ; photographs by Alan Weiner. |
| 250 | |a First edition. | ||
| 264 | 1 | |a California : |b Ten Speed Press, |c [2022] | |
| 264 | 4 | |c Ã2022 | |
| 300 | |a 249 pages : |b color illustrations ; |c 27 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a "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. | ||
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Sourdough bread. | |
| 650 | 0 | |a Baking. | |
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| 655 | 7 | |a Recipes. |2 lcgft | |
| 700 | 1 | |a Weiner, Alan |c (Photographer), |e photographer. | |
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