[]
[]

Flour Water Salt Yeast

The Fundamentals of Artisan Bread and Pizza
Forkish, Ken (Book - 2012)
Average Rating: 4 stars out of 5.
Flour Water Salt Yeast
Print

Item Details

"In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or complex levain, each of Forkish's impeccable recipes yields exceptional results. But in addition to the recipes, Flour Water Salt Yeast offers readers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. With a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, and tips for creating and adapting bread baking schedules that fit in readers' day-to-day lives (enabling them to bake the breads they love in the time they have available), Flour Water Salt Yeast is an indispensable resource for bakers, be they novices or serious enthusiasts"-- Provided by publisher.
Authors: Forkish, Ken
Title: Flour water salt yeast
the fundamentals of artisan bread and pizza
Publisher: Berkeley [Calif]. : Ten Speed Press, c2012
Edition: 1st ed
Characteristics: 265 p. :,col. ill. ;,26 cm
Statement of Responsibility: Ken Forkish ; photography by Alan Weiner
Notes: Includes index
Contents: The principles of artisan bread. The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from?
Basic bread recipes. Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine
Levain bread recipes. Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own
Pizza recipes. Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia
Lagniappe
Metric conversion charts
Summary: "In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or complex levain, each of Forkish's impeccable recipes yields exceptional results. But in addition to the recipes, Flour Water Salt Yeast offers readers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. With a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, and tips for creating and adapting bread baking schedules that fit in readers' day-to-day lives (enabling them to bake the breads they love in the time they have available), Flour Water Salt Yeast is an indispensable resource for bakers, be they novices or serious enthusiasts"-- Provided by publisher.
Additional Contributors: Weiner, Alan
ISBN: 9781607742739
160774273X
9781607742746
Branch Call Number: 641.815 F7219f 2012
Subject Headings: Bread Pizza
Genre/Form: Cookbooks
Topical Term: Bread
Pizza
LCCN: 2012012080
MARC Display»

Opinion

From Library Staff

Ken Forkish shows that we can all become bakers of fine artisan bread and pizza and you will also learn all there is to know about bread-baking.

Forkish's impeccable recipes yield exceptional results, as those who visit Ken’s Artisan Bakery/Pizza can attest. In addition, the book offers readers a complete baking education.


Community Activity

Comment

Add a Comment

Jan 17, 2014
  • sinbad64 rated this: 3.5 stars out of 5.

Interesting recipes, but a tad wordy; needs to pare down instructions. Another flaw for the home baker: the number of Duch Ovens needed: two. The containers required for long term fermenting are enormous. So if you live is an average to smallish place, with a "normal" sized refrigerator, you will have to make modifications. Figuring out how to do half the recipe amounts would make all these manageable for someone working at home. And, oh yeah, you will have to figure out an appropriate time schedule, as the various concoctions take between 6-14 hours to be ready for the oven. Hopefully, after all this rigamarole, the results would be exceptionally tasty. Haven't tried any yet.

Dec 11, 2012
  • Quetzlzacatenango rated this: 4 stars out of 5.

Focused on straight bread, this book contains some alternate methods for developing and baking bread in a dutch oven to produce a more caramelized crust. There's no enriched doughs here or fancy forming techniques just good flavored unenriched breads (and pizza crusts) with a strong section of levain bread. The author raves about his croissants and pain au chocolat but doesn't include the recipes.The method used here is easy but lengthy and I really don't care for proofing then turning the loaf out and then placing in the dutch oven (too much handling) but you can't argue with results. The loaf was flavorful with nice uneven holes with a crust that sings when taken out of the oven

Oct 24, 2012
  • sdelao rated this: 5 stars out of 5.

Really enjoyed this book. Give it a read if you enjoy bread as much as I do!

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add a Notice

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Videos

Add a Video

There are no videos for this title yet.

Find it at MCL

  Loading...

Explore Further


Browse the Shelf
Get NoveList Reading Recommendations

Subject Headings


  Loading...

Powered by BiblioCommons.
app11 Version Arkelstorp Last updated 2014/10/16 16:30