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


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Best-selling cookbook New World Sourdough is your go-to guide 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 Instagram star Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford 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.

Ford'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
  • Pita
  • Pizza dough
  • Challah, Focaccia, and Pullman loaves

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


From the Publisher

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What Is New World Sourdough?

My intentions for writing this book are not only to share my recipes and stories with you, but also to embrace a more simplified bread-making process that celebrates creative approaches to flavour while appreciating the quality of every single loaf that comes out of the oven.

Sourdough Techniques

Ah, technique. The physical execution of an art form. The building blocks to craftsmanship. Rest assured, you can cultivate the craft of baking sourdough bread in a simple, straightforward, and minimalistic approach in your own home.

Tools, Ingredients, and Techniques

In each recipe I give you the techniques, tools, and ingredients I use when making that particular bread and I will refer you back to this section for detailed explanations, as needed.

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Recipes

Sourdough bread can be made in so many ways it can feel intimidating to start using recipes and going through the process of making this kind of bread. Remember, the reason I wrote this book is to keep things relaxed, yet creative, for you.

Rustic Breads

In this chapter I cover the types of bread I consider rustic. You can start with the basic loaves and work your way through this chapter, or skip around straight away and bake whatever your heart desires.

Enriched Sourdough Breads

Ah, the good stuff. Most people don’t equate the word sourdough with soft, sweet loaves such as brioche and monkey bread. But as many of you who follow my blog have discovered, you can, indeed, leaven your delicious enriched loaves with your sourdough starter!

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COCO RUGBRØD

Rugbrød is both delicious and interesting because of how many different textures are involved. And, because it doesn’t use white flour, it is packed with more nutritious flavor. So, this time around, I want to explore the density of a more authentic bread you might find in Honduras but also incorporate different textures into the bread, similar to a rugbrød.

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QUEEN CAKE

What’s better than a king cake? Well, how about one that is souped up with every type of delicious filling imaginable? Many bakeries in New Orleans offer their version of a queen cake and I’d like to offer you mine. My queen cake is a naturally leavened, cinnamon-sugar brioche-style bread formed into a ring and stuffed with a variety of flavors. However, feel free to add whichever fillings you like most. From homemade jams to fresh fruit and pastry creams, your queen cake can—and should—have it all.

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CHALLAH

I didn’t really know what Shabbat was until I moved to Miami, and to take that one step further, I didn’t know what it meant to have challah. I mean, I knew what challah was. But I never understood what it meant. Now, I have a great appreciation for challah as I have lived in a city where it is a treasure, and it’s a treasure for a good reason. In my many challah tests, I found that adding a pinch of spelt flour was the key to a well-balanced and delicious loaf. Challah is a dense, but fluffy, bread that is enjoyable to eat on its own. I hope you make and enjoy this recipe for your holiday, or any occasion!

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MASA PIZZA CRUJIENTE (CRISPY PIZZA DOUGH)

In this recipe, I go for a thin and crispy pan pizza that is best topped with fresh veggies, cheeses, and meats. When it comes to making pizza in a home oven, I find it best to use a sheet pan as opposed to trying to go for the Neapolitan style. The reason is, you won’t be able to get the oven hot enough to achieve Neapolitan-style results.

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COCO RUGBRØD

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QUEEN CAKE

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CHALLAH

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MASA PIZZA CRUJIENTE

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