File Size: 31445 KB
Print Length: 272 pages
Publisher: Ten Speed Press; 1 edition (September 18, 2012)
Publication Date: September 18, 2012
Very first off, if you are searching for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. If you're looking more for a diverse bread recipe book versus break knowledge, this is not the book for you.
This is a very good equivalent of a breadcrafting 101 textbook. Right now, I say 'breadcrafting' versus just 'baking' because book takes you far past "mix X and Con, bake at Z, eat. " Using the same very easy ingredients (see title), you will make a variety of different flavors, according to times, ferments, and so forth. You will see how to virtually use temperature and times as ingredients and how these can make loaf of bread made with the very same ingredients VERY different. You will truly find out basics of making great bread. I would note that this book also calls for a included dutch oven to finally bake these loaves in, which will replace much in the way of expensive baking equipment and give a lovely crust.
With regard to the book itself: You can find literally over a hundred favored methods of breadmaking all over the world. This book contains a much smaller focused area than, say, Peter Reinhart's "Bread Baker's Apprentice". The quality recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. The doughs he makes use of are very wet (usually well in excess of 70% hydration), great preference to hand-forming everything in the pan vs by using a mixer, and so forth, actually will give some excellent groundwork in learning dough handling. An advantage to damp doughs (among other things like quality), is that you can most easily feel changes in the dough as you work it, teaching you to definitely make bread by feel, and really KNOW when everything is ready. The particular basic recipe is diverse with different flours, bigas or poolishes, and finally making and by using a sourdough culture. The variations one learns of a menu are incredible in phrases of taste and consistency, when the main variables are time and temp.
This book is a fantastic stepping stone for more varied texts (Bread Holy bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel). If you are looking to learn the basic knowledge needed to make truly magnificent loaf of bread in your home, this is the book to get started on with. A high level00 more advanced baker, but still need to firm up the basics covered in this text, you will notice that material familiar but new at the same time, and will get more than your money's worth.
Delighted reading!, I've read most of the usual suspects of this genre: Jim Lahey, Chad Robertson, Amy's Bread, Peter Reinhart. You would feel that there wasn't that much room for improvement centered on what those fine books have taught. But you may be wondering what Ken Forkish has done the following is not simply to give you recipes, but for teach you to think with the overall flexibility that bread baking demands, and also to also demand creativity out of you to definitely go previous what's in the book.
One of the very best things about Ken's book is that he doesn't just throw recipes out there, then try to clarify with a little blurb above them, or even, as Robertson did, to give an in-depth justification after you've tried your hand at it. Instead, Ken goes and teaches you the concepts first, then goes and gives you a structure of menu writing that helps you identify the concepts trained within the context of the recipe. You're heading to feel more comfortable making the bread from the first attempt.
There is a lot here for the experienced bread baker here. Different mixes of flours, double fed levains, hybrid levain-commercial yeast remedies. There's a fantastic segment how to make quality recipes your own, whether it be about flour choices (and the several hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so as to reproduce the results the next time.
Like Robertson and Lahey, he's baking in forged iron pots-- he likes small (and harder to find) 4 quart models, which contribute to higher rises in his opinion. The particular book, because of his structure, works exclusively in those pots, but he or she tells you how to adapt his system if you wanted to have a batch of dough meant for two loaves and turn it into one massive miche.
There's also a fantastic pizza making segment, with sauce recipes, pizzas tossing instructions, plus pan pizza recipes. He comes to an end with a Lagniappe of some hazelnut butter snacks, but Need to admit, We was really hoping however share a baguette menu since he'd referenced them so often in his own story.
All in all, a superb book that adds a lot of depth to the genre.
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