New world sourdough Artisan techniques for creative homemade fermented breads : with recipes for birote, bagels, pan de coco, beignets, and more

Bryan Ford

Book - 2020

"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."--

Saved in:

2nd Floor Show me where

641.815/Ford
0 / 1 copies available
Location Call Number   Status
2nd Floor 641.815/Ford Due Dec 16, 2024
Subjects
Genres
Cookbooks
Published
Beverly, MA : Quarry Books 2020.
Language
English
Main Author
Bryan Ford (author)
Physical Description
159 pages : color illustrations ; 27 cm
Bibliography
Includes bibliographical references (page152) and index.
ISBN
9781631598708
  • Introduction
  • Part I. Sourdough Techniques
  • Ch. 1. Tools, Ingredients, and Techniques
  • 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
  • Ch. 2. Rustic Breads
  • 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
  • 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
  • Acknowledgments
  • About the Author
  • Index
Review by 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.

From Booklist, Copyright (c) American Library Association. Used with permission.