Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book by the author of Flour Water Salt Yeast] by Ken Forkish

Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book by the author of Flour Water Salt Yeast] Reviews

• 
  Paula

  Always looking to improve my bread making techniques.
  Whether a newbie or seasoned baker, provides good information on ingredients, equipment, techniques and working with sourdough. I appreciate his layout of a baking schedule, breakdown of recipe ingredients in both grams and cups with easy to follow instructions. Plus, the recipes yield some delicious results.
• 
  Nick

  Love the focus on pan breads, not enough focus on that in the artisan bread world. But most recipes can also become Dutch oven loaves, great. The recipe tables are immaculate, as they were in FWSY. Really appreciate that, makes it so you can quickly understand a recipe and bake it from just a glance. Really excited to try the apple cider levain loaf and the corn loaf with the corn cob broth and corn husk flour(!!!!!!). Great resource, excited to use it for years to come just like FWSY!
  
  If I had to search for criticisms it would be two things (and these are really minor nitpicks):
  
  1. I’d have loved an updated version of the essay about making a loaf to call your own from FWSY that was tailored towards pan loaves. What should I be thinking about when doing pan loaf experiments? Something to help the creative juices flow.
  
  2. The shokupan recipe has scalded flour, obviously since that is a key characteristic of that bread, but I’d have loved more loaves that experimented with scalded flour. I guess there is always Chad Robertson’s Bread Book (the least google-able name in the world) for this kind of thing, where almost every recipe includes some kind of scalded flour.
  
  But yeah overall I am super pleased with this book and very excited to bake some pan loaves!!
• 
  Kerry Croucier

  Yum! Never have I been more anxious to have free time to bake as I have since EVOLUTIONS IN BREAD: ARTISAN PAN BREADS AND DUTCH-OVEN LOAVES AT HOME by Ken Forkish landed in my hands. I love bread but have been intimidated to do more than toss the ingredients in a bread machine and push a few buttons. Forkish has changed that feeling of intimidation and I am ready to try my hand at more. The recipes are detailed, and the explanations are interesting. Kneading has always scared me, but he not only provides step-by-step instructions: he also provided YouTube videos! How great is that? I would still like to acquire a few pieces of suggested equipment (I already picked up a Dutch oven for breads I don’t want to put in a pan, but my kitchen is space challenged). I don’t need anything more than I already have for the Brioche recipe, so I am starting there. I am looking forward to baking my way through Forkish’s recipes for Artisan breads and perfecting my bread-making technique.
  Thanks to Ten Speed Press for the gifted copy. All opinions are my own and freely given.
  #EvolutionsinBread #kenforkish #TenSpeedPress #Cookbooks #BreadBaking
  
• 
  Kirk Dobihal

  Brilliantly written. I have one question - In the Cold Storage of Levain the ending step has an addition of flour - No mention of mixing. Does this mean you just cover the levain with dry flour insulating the mix or is it mixed and this was not indicated???
• 
  Spencer Mize

  Ken consistently writes baking books that are approachable and produce fantastic foods with minimal effort. I've made a delicious corn loaf today with about 10 minutes of actual work.
  
  Phenomenal.
• 
  Lindsey

  I like it better than the original because sourdough is treated as a beneficial additive to work alongside the yeast--much more manageable for the home baker.
• 
  Karrie

  Didn’t have Challah tho ;/