Country bread, EIB-style from Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home (page 189) 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

  • eliza on March 25, 2023

    This makes a very nice country loaf; delicious taste and a nice open crumb. I used slightly different flours from those stated so held back a bit of the water in the final mix and I’m glad I did. Refrigerated before shaping as I ran out of time on day 2 and it was fine. Building the levain created lots of discard; I made a cornbread from a different book and still have at least 300g to use in something else.

  • Lepa on January 13, 2023

    This loaf was mind-blowingly delicious. The crust had a slightly bitter chewy texture that was just like an artisan bakery's. I live near Tartine and my family said this bread was as good as the bakery's. I'm not sure if that's true but it sure was close!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.