• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza See large image

    Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardback) By (author) Ken Forkish

    $29.45 - Save $18.84 39% off - RRP $48.29 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionFrom Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In "Flour Water Salt Yeast," Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you're a total beginner or a serious baker, "Flour Water Salt Yeas"t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. " Flour Water Salt Yeast" is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Flour Water Salt Yeast

    Title
    Flour Water Salt Yeast
    Subtitle
    The Fundamentals of Artisan Bread and Pizza
    Authors and contributors
    By (author) Ken Forkish
    Physical properties
    Format: Hardback
    Number of pages: 272
    Width: 210 mm
    Height: 256 mm
    Thickness: 26 mm
    Weight: 1,180 g
    Language
    English
    ISBN
    ISBN 13: 9781607742739
    ISBN 10: 160774273X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC22: 641.815
    B&T Modifier: Subject Development: 06
    LC subject heading: ,
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    BIC subject category V2: WBVS
    BISAC V2.8: CKB064000
    LC subject heading:
    BISAC V2.8: CKB004000
    B&T Approval Code: A97405000
    BISAC V2.8: CKB009000
    LC subject heading: , ,
    DC22: 641.81/5
    DC23: 641.815
    LC subject heading:
    LC classification: TX769 .F67 2012
    LC subject heading: ,
    Thema V1.0: WBVS
    Edition
    1
    Illustrations note
    75 Full-Colour Photos
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    24 September 2012
    Publication City/Country
    Berkeley CA
    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