Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Author: Ken Forkish | Language: English | ISBN:
B007SGLZH6 | Format: PDF
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Description
From 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.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.
- File Size: 5675 KB
- Print Length: 272 pages
- Publisher: Ten Speed Press; 1 edition (September 18, 2012)
- Sold by: Random House LLC
- Language: English
- ASIN: B007SGLZH6
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #26,649 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Pizza - #7
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread - #8
in Books > Cookbooks, Food & Wine > Baking > Pizza
- #2
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Pizza - #7
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Bread - #8
in Books > Cookbooks, Food & Wine > Baking > Pizza
I've read many of the usual suspects of this genre: Jim Lahey, Chad Robertson, Amy's Bread, Peter Reinhart. You would think that there wasn't that much room for improvement based on what those fine books have taught. But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book.
One of the very best things about Ken's book is that he doesn't just throw recipes out there, then try to explain with a little blurb above them, or even, as Robertson did, to give an in-depth explanation after you've tried your hand at it. Instead, Ken goes and teaches you the concepts first, then goes and gives you a structure of recipe writing that helps you identify the concepts taught within the context of the recipe. You're going to feel more comfortable making the bread from the first attempt.
There's a lot here for the experienced bread baker here. Different mixes of flours, double fed levains, hybrid levain-commercial yeast solutions. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time.
Like Robertson and Lahey, he's baking in cast iron pots-- he prefers the smaller (and harder to find) 4 quart models, which contribute to higher rises in his opinion.
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