Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza


By (author) Ken Forkish

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 272 pages
  • Dimensions: 210mm x 256mm x 26mm | 1,180g
  • Publication date: 24 September 2012
  • Publication City/Country: Berkeley CA
  • ISBN 10: 160774273X
  • ISBN 13: 9781607742739
  • Edition: 1
  • Illustrations note: 75 Full-Colour Photos
  • Sales rank: 9,543

Product description

This baking guide features scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

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Author information

After a twenty-year career in the high-tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France.

Review quote

Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard." -Oregonian, June 25, 2012 "Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. -Publishers Weekly, 6/4/2012

Table of contents

Introduction Part 1: The Principles of Artisan Bread 1:  The Backstory 2:  Eight Details for Great Bread and Pizza 3:  Equipment and Ingredients Essay: Where Does Our Flour Come From? Part 2: Basic Bread Recipes 4:  Basic Bread Method 5: Straight Doughs 6:  Doughs Made with Pre-Ferments Essay: The Early Morning Bread Baker’s Routine Part 3: Levain Bread Recipes 7:  Understanding Levain 8:  Levain Method 9:  Hybrid Leavening Doughs Essay: The 3-Kilo Boule 10:  Pure Levain Doughs 11:  Advanced Levain Doughs Essay: Making a Bread (or Pizza) Dough You Can Call Your Own Part 4: Pizza Recipes 12:  Pizza and Focaccia Method 13:  Pizza Doughs 14:  Pizza and focaccia   Lagniappe Metric Conversion Charts Acknowledgments Index