Orwashers Artisan Bread

Orwashers Artisan Bread by Keith Cohen

100 Years of Techniques and Recipes

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Format: Hardcover Book , 224 Pages
ISBN: 9781937994426
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In 2007, Keith Cohen purchased New York's Orwasher's Bakery, listed among the top ten bakeries in America. He launched a new line of Artisan Wine Breads in 2009 under the brand name Oven Artisans. Cohen created his new breads with a wine grape starter in collaboration with Channing Daughters Vineyard in Long Island. The technique used dates all the way back to ancient Egypt, where bakers who were baking bread in the same facility as wine was being fermented discovered that the natural yeast in the air from the fermenting grapes would leaven the bread and give it special flavor. In 2010, Cohen premiered his beer bread--a chewy, dark-hued creation with a nutty, robust flavor that comes from the Otis Stout from Sixpoint Craft Ales that's mixed into the dough. Orwashers Artisan Bread features the techniques used as well as the recipes for Orwasher's most famous breads adapted specifically to facilitate home baking.

Since purchasing Orwasher's, the nearly 100 year old Upper East Side New York bakery in 2007, Keith Cohen, formerly of The Tribeca Oven Inc., has maintained his dedication to baking the old world traditional breads like kosher rye and challahs that made the iconic bakery famous while introducing his own line of delicious artisan breads including wine and beer breads. Sourcing many of his ingredients locally and collaborating with other local artisans whenever possible, Cohen, a passionate bread lover, believes in making all of his breads by hand, the old-fashioned way and at the same time he is constantly inspired to keep tinkering with his recipes to bring new flavors to his customers.

Artisan baker Keith Cohen has been in the baking business for almost 20 years. Shortly after purchasing the nearly 100-year old Orwashers Bakery in 2007, he began his quest to take Orwashers back to its early 20th century roots. Local ingredients and a concentration on old world techniques are the the core of his bread recipes.

Format: Hardcover Book , 224 Pages
ISBN: 9781937994426
Illustrations: 250 color photos
Size: 8.25 in x 10.25 in / 210 mm x 260 mm
Published: