Evolutions in Bread: Shaping a Pan Loaf
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- Опубликовано: 12 сен 2024
- How to shape a pan loaf following the recipe in Evolutions of Bread.
Order Evolutions in Bread: bit.ly/EvolutionsInBread
Order The Elements of Pizza: bit.ly/ElementsOfPizza
Order Flour Water Salt Yeast: bit.ly/KFFlourWaterSaltYeast
I watched someone else baking your bread and things weren't making a whole lot of sense so I bought your book and life's good! Thank you very much! And thank you very much for your videos! This is the closest bread to what I had when I lived in Argentina! Now I can bake it here and I couldn't be happier. The greatest thing is, if it goes stale, I can buzz it up into bread crumbs and they're just as great! Thank you so much!!! Buon appetito!
Posted 6 years ago and now 34 minutes ago?!
Great to see you on here Ken!
Flour, Water, Salt, Yeast is to this day one of the best books I've ever bought. I use it, love it, and recommend it to everyone I know 👏👏
New book out this week
i bought the new book and made my first loaf, i am very happy that i can bake now
thanks
Thank you for this video. I have just finished reading Chapter 4 Step 5 and this helped a lot in understanding the tightening step.
Hi Mr forkish. I am 81 years old and started baking about two months ago. I am in the process of reading your two books which are excellent. When it comes to sandwich bread baked in a pan I was wondering if you ever use Pullman pans. I have just acquired two of them.
Sorry Ken, my wife and I didn’t pay any attention to you for the first 2mins on account of the super cute cute golden retriever lol 🎉
I love making your recipes. Now to buy your newest book:)
Wow ! 🙂 Another bread baking book by ken Forkish? I know what I am buying tonight,... 🙂 merci for all the great videos, and books, I love them a lot.
Hi Ken. My wife and I traveled to Portland a couple of weeks ago just to kick around town for a week. We stopped in your place and had lunch on day - I had the focaccia pizza special - the one with Calabrian pepper sauce and salami - delicious! I just watched this video and, having picked up a few tips as an amateur baker myself through the years, thought it was strange that you put effort into creating a nice gluten shroud for your pan loaf as you formed it, and then just dumped it into the pan seam-side up. Isn't there some value in putting the nicer shroud side up?
I have an embarrassingly large number of bread books in my home library and have learned things from all of them. If I were to say which author can teach one how to make great bread in the simplest and most straight-forward, easy-to-understand method, it is Ken Forkish. Force me to get rid of all of my bread books but one and this is the one I’d keep.
One question, however, from the newest book. He doesn’t say how long to pull the overnight doughs out of the refrigerator before baking, which suggests that they go straight into the oven. That seems contrary to any other refrigerated dough I’ve ever seen. Can that be right?
If the dough is fully proofed in the fridge, it should go directly into the oven. If it is under proofed, then you should let it to warm up. There are plenty of commercial bakeries where they bake their loaves straight from the fridge.
Hi, Ken. Made my first edition of the Overnight Standard, and I totally get why this bread was the one you couldn't put down. Is there a reason that the natural levain breads in EIB are all dutch oven boules. If I wanted to make one of the field blend or one of the overnight country breads from the first book in a loaf style, are there any adjustments I would need to make?
Wonderful video. But I need to know what that faucet and tube (rod) are behind the range? Driving me nuts trying to figure it out!
Hi Ken,
I just bought your book! Do you have any directions how to use less dough for pizza, or cut the recipe in half, cutting the 1000g for pizza . I know I can make focaccia with the remaining dough, but sometimes I just want make a Poolish and use 400g flour, which I usually use? This would be so helpful🙏
Love your Evolutions in bread, I am trying to buy the 4quart Dutch oven but I am having a problem finding that size. I want the 4 Quart for the dome. Thank you
Why don't you have a ciabetta bread recipe in any of your books. Thank you
Is that a specific type of bag you’re using? Or is that just a produce bag from the grocery store?
Just bought all 3 of your books with about 400$ in bread equipment... I could of just bought local bread for a long time but dammit I'll do it myself