A guy named Ken Forkish taught me how to make bread. I’m no expert but he is!
After some helpful words of wisdom from Ken and a few attempts, I can now do this regularly without a hitch!
Ken has been a mentor to me, even though I’ve never actually met the guy. I consider him a hero in my mind, but unfortunately, I have never had the chance to shake his hand or thank him in person. It’s funny in a way, to think that someone can become an important part of your life without ever having to meet them face-to-face.
I know Ken by reading his books. I started with his first book- Flour, Salt, Water, Yeast. I immediately bought these rudimentary tools:
- a kitchen scale to weigh ingredients (measuring won’t cut it)
- a dough mixing tub with a snap on top
- some storage containers for holding different kinds of flour
- a couple of proofing baskets for shaping loaves before baking
After a few days, I was fermenting. Yikes- It’s alive!
So, how does it compare to store-bought bread?
It doesn’t. It’s 5 times better. At least.
And that’s not just my opinion. Ask my wife. Or my kids, or my mom.
I’m not bullshitting you, it’s f***ing amazing.
Homemade Sourdough is Tastier AND Healthier (Science!)
Homemade sourdough bread is a delicious and nutritious alternative to store-bought bread. All that is needed to make it is flour, salt, and water. The dough is left to ferment, and this natural process unlocks the nutrients found in the flour, making it easier to digest. The slow fermentation process also gives the bread a unique flavor that is richer and more complex than store-bought bread.
The combination of ingredients used to make sourdough bread is simple, but each ingredient plays an important role in the final product. The combination of flour and water creates a dough that ferments over time. This fermentation process helps to unlock the nutrients in the flour, making it easier to digest. The salt helps to enhance the flavor of the bread, providing a delicious taste and texture.
The texture of sourdough bread is one of its most appealing qualities. It has a chewy and dense texture that sets it apart from store-bought bread. The fermentation process also helps to give the bread a unique flavor. It has a slightly sour taste that makes it a delicious addition to any meal.
Sourdough bread has a number of benefits that make it a healthier alternative to store-bought bread:
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– Sourdough bread is easier to digest than store-bought bread
– Fermentation process unlocks nutrients found in flour
– Slow fermentation process gives bread a unique flavor
– Flavor is richer and more complex than store-bought bread
– Chewy texture and delicious taste make it a hit with anyone who tries it
I Highly Recommend You Get Ken’s Book…
Review of ‘Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home’ by Ken Forkish
If you’re an avid baker looking to take your bread-baking skills to the next level, or brand-new cook looking to get into baking bread- then Ken Forkish’s latest cookbook, Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home, is the perfect resource.
With over 50 recipes and detailed instructions, Forkish provides home bakers with essential tips and tricks to craft the perfect homemade bread.
The book is divided into four sections, each dedicated to a different type of bread.
The first section is on “Pan Breads,” which covers recipes for focaccia, flatbreads, and sandwich breads. Forkish provides detailed instructions for each recipe, as well as tips and tricks for creating the perfect texture and flavor.
The second section is on “Artisan Breads,” which covers recipes for classic French-style loaves and other European-style breads. This section is full of tips on how to shape the dough and how to create the perfect crust.
The third section is on “Sourdough Breads,” which covers recipes for sourdough breads, crackers, and even pizza dough. This section is full of advice on how to maintain a sourdough starter and the best methods for creating a delicious sourdough bread.
Finally, the fourth section is on “Dutch-Oven Breads,” which covers recipes for both quick and no-knead breads. This section is full of advice on how to bake bread in a Dutch oven and how to achieve the perfect texture and flavor.
What I love about this book:
- Step-by-step instructions for creating delicious artisan breads at home
- Comprehensive guide to making dough and baking with a Dutch oven
- Variety of recipes for different types of breads and flavors
- In-depth explanations of ingredients and techniques
- Detailed advice on how to customize recipes to suit individual tastes
- Suggestions on how to use leftovers and store breads
- Tips on how to create the perfect crust and texture
- Beautiful photographs to inspire and motivate bakers
Why You Might Want to Buy This Book?
If you’re looking to take your home baking to the next level, the book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home by Ken Forkish is a must-have. This book provides detailed instructions and delicious recipes that will help you to make the most flavorful loaves of bread you’ve ever tasted. It’s the perfect choice for anyone who loves to bake.
The book’s easy-to-follow instructions show you exactly how to make the perfect loaf of bread, from shaping and rising to baking and cooling. With clear pictures and detailed explanations, you’ll be able to create a variety of artisanal and Dutch-oven loaves. There are also plenty of recipes that use different kinds of flours and a wide range of flavors, so you can find something to suit every palate.
With its step-by-step instructions and delicious recipes, Evolutions in Bread is sure to become an essential part of any bread-lover’s kitchen. Whether you’re a beginner or an experienced baker, this book is sure to help you take your baking to the next level. So, if you’re looking for a book that will help you make the perfect loaf of bread, Evolutions in Bread is the perfect choice.
Who is Ken Forkish
Ken Forkish is a renowned baker and author specializing in artisan bread and pizza. He is the owner and founder of Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon, and the author of the award-winning books Flour Water Salt Yeast and The Elements of Pizza.
He has been featured in The New York Times, Los Angeles Times, The Wall Street Journal, and The Washington Post, and has appeared on The Today Show, Good Morning America, and The Splendid Table.
He has also received numerous awards for his contributions to the baking industry.
Conclusion
Overall, Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home is a must-have cookbook for any home baker.
With over 50 recipes and detailed instructions, Forkish provides essential tips and tricks for crafting the perfect homemade bread.
Whether you’re looking to make a classic French-style loaf or a sourdough bread, this book has something for everyone.
Last update on 2023-02-19 at 21:12 / Affiliate links / Images from Amazon Product Advertising API