Flour water salt yeast : the fundamentals of artisan bread and pizza
Ken Forkish (Author), Alan Weiner
"From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. 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 a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts"-- Provided by publisher
Oregon authors
265 pages : color illustrations ; 26 cm
9781607742739, 9781607742746, 160774273X, 1607742748
772137147
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
Includes index