A spread from Orwashers Artisan Bread: 100 Years of Techniques and Recipes by Keith Cohen. Includes Recipes for Artisan Wine and Beer Breads.    

A recipe from Orwashers Artisan Bread.

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.

A recipe from Orwashers Artisan Bread.

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.

tpcreative:

Fresh out of the oven…

Getting samples of the books you design is always a treat. Loved working on this project for racepointpublishing! Check it out at Amazon!

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Orwashers Bread company in New York City, run by Keith Cohen, relies on people rather than machines. Their bakers — passionate craftsmen — follow our slow, proven ritual.  They follow traditional  rules of bread-making — hand shaping, cutting and baking.

“We use our senses constantly. In the bakery, our hands act as our eyes. An ideal dough has the right mix of flour and water. A loaf out of the oven gives just the right amount of resistance when held. It fills the air with a memorable, timeless scent which says fresh baked, right here, right now.”

Keith Cohen’s new book Artisan Bread:  http://bit.ly/1k73bBO