Flour Water Salt Yeast

Flour Water Salt Yeast

The Fundamentals of Artisan Bread and Pizza

Book - 2012
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"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"--
Publisher: Berkeley, CA :, Ten Speed Press,, [2012]
Edition: First edition
Copyright Date: ©2012
ISBN: 9781607742739
Characteristics: 265 pages : colour illustrations ; 26 cm
Additional Contributors: Weiner, Alan (Alan S.)

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f
Firatcim
Oct 30, 2018

Great book for bread bakers, intermediate to advanced levels. I am seriously thinking of buying it. Tried many recipes and they all turned out great. I particularly love the hybrid and pizza dough recipes. However, be careful about the insane build for levain as well as his timing. Especially if you’re new to baking bread, do some research on freshloaf.com forums to get a sense of third party reviews from other experienced bakers.

s
sscha040
Oct 29, 2018

Loved this book so much that I went out and bought it! Tried several recipes and they all turned out great.

c
cameras4toys
Sep 04, 2018

I've been making the bread from this book for about 4 years. There are a few tricks that are not mentioned in the book that I have had to learn to make it all turn out without a mess.
#1 - if you don't have a proofing basket, use a tea towel, floured, in a bread basket or similar shaped bowl from your kitchen.
#2 - For breads that are not 100% white, make sure to give time for proofing before the bake, it may take longer sometimes due to a cold winters day.
#3 - To avoid burning the bottom of your bread, create an aluminum foil disc smashed into the bottom of the dutch over prior to pre-heating, this insulates a bit, reducing a blackened bottom.
#4 - To transfer the proofed bread into the searing hot dutch oven, flip it onto a square of parchment paper and lower the paper into the pot, cooking the bread with the paper.
#5 - Make sure your cuts (scores) are deep enough so the bread can expand in the oven.

c
crockas
May 13, 2018

I loved this book! I had never made bread before, and I am not really a "wing it" type of person. I want to know the how and why of everything before I begin, and this book has been an excellent starting place! It taught me the basics or how the ingredients interact with each other, the elements, time and temperature. I feel like I know enough now to be able to experiment to keep improving, and I have just landed myself a fun, tasty, and fairly inexpensive hobby! Thanks TPL.

a
ASG31
Jul 15, 2017

This is a great book for the more 'serious' bread maker who wants to know the 'why' as well as the 'how'. Understand the chemistry and you will consistently have amazing bread because you will know how to adjust your dough. Clear, thorough and precise. Read it as a book for all the theory and information, then start baking.

j
Jodi99
Feb 04, 2017

I learned to make yeasty breads back in the 70s. Lots of yeast and lots of kneading. This process is very different and I'm excited about it. Scant yeast, long ferment time, no kneading, a couple of folds and a lovely crusty yet moist bread.

This book has less recipes than Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes. That is a good thing when turning bread baking on its head as far as I was concerned. Ken's book was a good start, Jeffrey's book would be good for a reference. However, I would have rather Jeffrey have his measurements in grams than pounds and ounces for the home cook.

I used my Romertopf instead of a Dutch oven. Didn't soak it first, but did preheat with the oven. I'm sure I could have used any of my oven crockery (even my Tagine) with good results. Love the technique love the bread.

m
maroon_chicken
Jun 30, 2016

If you want to learn how to make good artisan bread intuitively or by a recipe, this is the book you should read.

c
Colina999
Mar 06, 2016

I really am enjoying this book, it really gives context for the process of bread making and what you're hoping to achieve. I Found the authors youtube videos helpful as well as this is my first time baking proper bread.

m
modestgoddess
Feb 13, 2016

Confess I haven't read this one, but it sounds like it would be easier to visit the Simply So Good website for the recipe, rather than wade through the wordiness:
http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html
Super easy, foolproof recipe for crusty bread. Easy to add flavours, too.

l
Leatherbound
Feb 13, 2016

Wordy, incomplete .
If you want a better book for fundamentals, i recommend The Bread Bakers Apprentice .

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