EVOLUTIONS IN BREAD

Learn how to make wholesome, delicious artisan pan loaves at home from the New York Times bestselling author of FLOUR WATER SALT YEAST.

EVOLUTIONS IN BREAD picks up where FLOUR WATER SALT YEAST left off. Building upon the rustic loaves Ken Forkish demystified making in his first book, EVOLUTIONS IN BREAD shows how to craft artisan pan loaves, elevating sandwich bread and breakfast toast to the same standard as rustic bakery loaves.

Approachable to the home baker, while still being chock-full of expert knowledge, this book covers long-fermented, high-hydration doughs, pre-fermented doughs, and sourdough cultures. Forkish dives into the basics of starters before exploring more individualized recipes such as Japanese Milk Bread and Raisin Pecan Pan Loaf. Learn how to get professional, consistent results at home while making better tasting and longer-lasting bread.

The doughs are also versatile; many can be made as a lidded pan loaf, open pan loaf, or as a rustic country loaf. Ken Forkish breaks down how to use these doughs in different preparations in his signature, approachable style. His new starter method also uses less flour, so there's less waste throughout the process. This book will elevate anyone's baking game for pan loaves but also serves as a companion book to his first, giving the home baker everything they need to create any loaf imaginable.

Ken Forkish is the owner of Ken's Artisan Pizza and Ken's Artisan Bakery, which was named one of Gourmet magazine's "Best Restaurants in America." He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. He is the bestselling author of The Elements of Pizza and Flour Water Salt Yeast, which won both a James Beard and IACP award.