New world sourdough : artisan techniques for creative homemade fermented breads : with recipes for birote, bagels, pan de coco, beignets, and more /
Material type:
TextPublisher: Beverly, MA : Quarry Books, 2020Copyright date: 2020Description: 159 pages : color illustrations ; 27 cmContent type: - text
- still image
- unmediated
- volume
- 9781631598708
- 1631598708
- 641.81/5 23
- TX770.S66 F67 2012
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|---|
| Standard Loan | Coeur d'Alene Library Adult Nonfiction | Coeur d'Alene Library | Book | 641.815 FORD (Browse shelf(Opens below)) | 2 | Checked out | 04/02/2024 | 50610022952225 | ||
| Standard Loan | Blanchard Library Adult Nonfiction | Harrison Library | Book | 641.81/FORD (Browse shelf(Opens below)) | 1 | Checked out | 04/30/2024 | 50610022548577 | ||
| Standard Loan | Spirit Lake Library Adult Nonfiction | Hayden Library | Book | 641.81/FORD (Browse shelf(Opens below)) | 1 | Checked out | 05/13/2024 | 50610022548528 |
Enhanced descriptions from Syndetics:
New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists.
Includes index.
Sourdough techniques -- Tools, ingredients, and techniques -- Recipes -- Rustic breads -- Enriched sourdough breads.
"New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists."--
Interested in baking delicious sourdough breads at home? With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice to ensure your success and a good return on your time and effort. Readers will learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish -- adapted from back cover
Table of contents provided by Syndetics
- Introduction (p. 8)
- Part I Sourdough Techniques (p. 13)
- Ch. 1 Tools, Ingredients, and Techniques (p. 15)
- Tools
- Ingredients
- Techniques
- Making and Maintaining Tour Sourdough Starter
- Building and Maintaining a Levain
- Mixing Dough
- Shaping Dough
- Proofing Dough
- Baking Bread
- Part II Recipes (p. 39)
- Ch. 2 Rustic Breads (p. 41)
- Pan Rustico (Country Bread)
- Pan Integral (Whole-Wheat Bread)
- Oliver Oil and Sea Salt Tin Loaf
- Coco Rugød
- Toasty Seed Sour
- Pan Gallego (Bread of Galicia)
- Birote
- Pan de Agua (Water Bread)
- Plantain Sourdough
- Rustic Olive and Parmesan Bread
- Ciabatta
- English Muffins
- Pretzel Buns
- New Orleans French Bread
- Masa Pizza Crujiente (Crispy Pizza Dough)
- Masa Pizza Integral (Whole-Grain Pizza Dough)
- Masa Focaccia
- Whole-Grain Pita Bread
- Tortillas de Harina (Flour Tortillas)
- Ch. 3 Enriched Sourdough Breads (p. 97)
- Choco Pan de Coco
- Honey Oat Tin Loaf
- Bananas Foster Sourdough
- Cinny Raisin Bagels
- Pecan Praline Monkey Bread
- Semitas de Yema
- Challah
- Whole-Grain Brioche Buns
- Cuban Muffins
- Jamaican Hard Dough
- Mallorcas
- Muffaletta Rolls
- Pão de Queijo (Cheese Bread)
- Pan de Café (Coffee Bread)
- Queen Cake
- Whole-Grain Pineapple Cream Beignets
- Resources (p. 152)
- Acknowledgments (p. 154)
- About the Author (p. 155)
- Index (p. 156)
Reviews provided by Syndetics
Booklist Review
Ford, bread baker behind the blog and Instagram account @artisanbryan, imbues sourdough with a new meaning: breads that rise in simpler, healthier, and more natural ways. When readers apply his streamlined and illustrated instructions on mixing, shaping, proofing, and baking bread dough, the reason for his "new world" descriptor becomes even clearer. Ford includes recipes for both enriched breads (those recipes with milk, eggs, fat, oil, or sugar added) and rustic breads, which sport a dark crunchy exterior, like pretzel buns or English muffins. Honduran by heritage, raised in New Orleans, and now based in Miami, Ford maximizes his culinary background with some unique combinations, especially in the enriched bread category: Portuguese cheese bread, mallorcas, choco pan de coco, bananas foster sourdough, even pecan praline monkey bread. Instructions for the 35 recipes are direct, and the accompanying photographs of finished breads, mouthwatering. Really, a whole-world approach to bread baking.Author notes provided by Syndetics
Bryan Ford is a Miami-based bread baker from New Orleans who is known for experimenting with baking techniques. Bryan infuses his passion for his Latin American culture into his recipes on his popular blog Artisan Bryan (artisanbryan.com) and Instagram (@artisanbryan). Viewed in over 100 countries, Ford is especially known for his sourdough pan de coco recipe, inspired by a traditional Honduran bread. Bryan is currently the Head Baker of the Ironside Bakery, an artisanal bakery that focuses on using local, seasonal ingredients and organic grains to make rustic sourdough breads and viennoiserie.There are no comments on this title.