The standard from Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home (page 81) by Ken Forkish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rhb on May 17, 2023

    Great pan loaf! I do use 100g of poolish. Also, instead of plastic wrap, I invert a very large bowl over the loaf for rising (a 15-inch diameter bowl fits over a 9.25 inch bread pan). Or, can put a piece of parchment paper on top of the loaf (without wetting the loaf) and slide the pan into a jumbo plastic bag (2.5 gallon size). If the parchment sticks, I just leave it on the loaf while baking...then I take it off when it gets toasted and releases from the doughat some point.

  • Acarroll on February 22, 2023

    Great standard (no pun intended) bread recipe.

  • Lepa on January 07, 2023

    This was my first sourdough loaf ever and it was fantastic! The directions are easy to follow and the bread is really good. I bought several books on sourdough and this one is the most straightforward and realistic (feeding once a week and using starter straight from the refrigerator, not much waste). I recommend this book and this recipe!

  • eliza on September 23, 2022

    I got this book yesterday evening and baked my first loaf today. The instructions are excellent! The author recommends starting with the standard loaf, so I did that to get used to the method. Dough behaved well, and I got good oven spring. I did use the optional levain (starter) since I always have some available. Will update when I get to taste it…it needs to cool before slicing. Looking forward to making more of the breads from this book. Edit: very good bread; I did the open pan option so lots of great crust. The salt is at 2.2% which is a little high for me so I will reduce slightly next time. Also used convection so will reduce oven temp a bit next time.

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