New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More

by Bryan Ford

Overview

Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home.

Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort.

Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like:

• Pan de Coco
• Ciabatta
• Pretzel Buns
• Challah
• Focaccia
• Pizza dough
• Cuban Muffins
• Pita Bread
• Flour Tortillas
• Queen Cake

Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.

Product Details

ISBN-13:	9781631598708
Publisher:	Quarry Books
Publication date:	06/16/2020
Pages:	160
Sales rank:	127,466
Product dimensions:	10.10(w) x 8.70(h) x 0.60(d)

About the Author

Bryan Ford is a 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, which he shares on his Magnolia Network television series The Artisan’s Kitchen, 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.

Table of Contents

Introduction 8

Part I Sourdough Techniques 13

Ch. 1 Tools, Ingredients, and Techniques 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 39

Ch. 2 Rustic Breads 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 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 152

Acknowledgments 154

About the Author 155

Index 156

Editorial Reviews

Ford’s cookbook, New World Sourdough, is full of deep expertise that answers many of these questions, but it’s also an unusually warm, friendly invitation to making sourdough bread, a subgenre of the baking world that isn’t known for being so inclusive and approachable.”—The New York Times Magazine

“With his book, Ford sets out to clear up the notion that sourdough means the overly engineered Tartine loaf. It can be that. But it can also be any naturally leavened bread, like pan de coco baked in Honduras with naturally occurring yeasts.”—Epicurious

“New World Sourdough is Ford’s exploration of making breads from North, Central, and South America with natural fermentation, but it’s also an opening volley against a stale idea of what artisan bread should be.”—Food & Wine

“If you've thought about baking your own sourdough, New World Sourdough by Bryan Ford is here to simplify the process. With practical tips and techniques, you will feel empowered and excited to dive into the wide variety of baked goods, from warm pita to sweet brioche.”—POPSUGAR

“Since they couldn’t break bread with friends during a pandemic, enthusiastic home bakers everywhere turned to making their own. Bryan Ford’s blog Artisan Bryan and his New World Sourdough cookbook became the go-to guides. The perfect recipe? Flour, warm water and patience.”—People

“His recipes are refreshingly straightforward—eschewing complicated jargon for easy-to-follow instructions—and once you’ve mastered the simplest of breads, you can level up to breads you may have previously thought were not possible to make at home.”—Chowhound

“‘The ease of bread baking seems to be a sudden revelation, but people have been baking bread for thousands of years,’ says baker Bryan Ford, author of New World Sourdough. ‘When a crisis sets in, we resort to our primal instincts which involve making our own food. My blog traffic is through the roof.’”—Forbes

“New World Sourdough honors Ford’s Central American roots with sourdough-based recipes for semitas de yema, pan de coco and flour tortillas made with coconut milk.”—Huffington Post

“Ripping sourdough in half is an apt metaphor for what Ford has accomplished with his first cookbook—refusing the tidy cross section dismantles the idea that all bread should have the same polished aesthetic qualities and be perfectly curated for Instagram. But maybe a better way of putting it would be to say that Ford’s New World Sourdough is taking the concept of sourdough and burning it all down.” —Taste Magazine

“With the help of Bryan Ford, sourdough will never be boring again. Even for those uninterested in baking, Ford’s story holds lessons about reaching for a passion while staying grounded by your root.”—Study Breaks

“Bryan brings so much heart, soul, and terroir to his bread baking. Each loaf tells a story and I can’t wait to bring those stories to life in my own kitchen.”—Joy Wilson, Joy the Baker

From the Publisher