Orwashers Artisan Bread: 100 Years of Techniques and Recipes

227 Pages·2014·30.51 MB·English

by  Keith Cohen

100 YEARS OF TECHNIQUES AND RECIPES
An imprint of Quayside Publishing Group, Inc.
276 Fifth Avenue, Suite 206
New York, New York 10001
RACE POINT PUBLISHING and the distinctive Race Point Publishing logo
are trademarks of the Quayside Publishing Group, Inc.
© 2014 by The Book Shop, Ltd.
7 Peter Cooper Road
New York, NY 10010
This 2014 edition published by Race Point Publishing
by arrangement with The Book Shop, Ltd.
Digital edition: 978-1-62788-145-6
Softcover edition: 978-1-93799-442-6
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system,
or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,
without prior written permission from the publisher.
editor Susan Sulich
designer Tim Palin Creative
photo credits
Josh Shaub: Covers, 3, 8, 13, 21, 24, 27, 28-33, 59, 70 (left), 71, 90-92, 95, 97, 114, 116-117, 119, 120, 123, 125, 126, 129,
131, 132, 135, 137, 138, 141, 142, 145, 147, 148, 151, 152, 154-155, 157, 158, 160-161, 163, 164, 167, 169, 171, 172, 175,
180, 183, 184, 187, 188, 191, 192, 195, 199, 206, 208, 213; Thinkstock: 5, 34, 36, 37, 39, 40, 44-45, 46, 48, 51, 75, 80, 83,
84, 86, 88, 102, 178; Grant Delin/Good Eggs: 6-7, 11, 14, 16, 19, 22, 23, 38, 52-57, 76-77, 78; Shutterstock: Woodgrain
background throughout; Josh Hoffman: 47, 58, 60-65, 67-69, 70 (right), 105, 108-112, 201, 215 (top left, top right, bottom
left); Getty: 73, 202, 204, 205, 215 (bottom right); Courtesy of Keith Cohen: 98-99, 174, 196, 200, 203, 204 (bottom), 211;
Courtesy of North Country Mills: 100; Courtesy of Channing Daughters: 179; Courtesy of Sixpoint Brewery: 181
ISBN-13: 978-1-937994-42-6
Printed in China
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www.racepointpub.com
CONTENTS
Introduction .........................................9
Chapter 1 Orwashers Yesterday, Today, and Tomorrow . . . . . .15
Chapter 2 Orwashers Bread 101 ....................... 25
Chapter 3 Ingredients and The Local Movement...........81
Chapter 4 Preferments: Starters, Levains, and Bigas........103
Chapter 5 The Recipes...............................115
Chapter 6 Artisan Wine and Beer Breads ................173
Chapter 7 Experimentation and Troubleshooting .........197
Chapter 8 Orwashers and Artisan Breads
Our Latest Challenge ................................207
Glossary...........................................216
Index .............................................218
Acknowledgments...................................224
“Good bread is the most fundamentally satisfying of all foods;
and good bread with fresh butter the greatest of feasts.”
-James Beard