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

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

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  • Synopses & Reviews

ISBN13: 9781607742739
ISBN10: 160774273X



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Synopses & Reviews

Publisher Comments

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 Yeast 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.

Review

"Forkish's instructions are clear, concise and incredibly precise....For true artisan bread lovers — and homemade pizza fanatics — this book sets a new standard." The Oregonian

Review

"Exceptionally detailed and clearly written with dedicated bakers in mind....Cooks and students who are serious about the craft of bread baking will definitely want to check out this title." Library Journal

Review

"Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book — Flour Water Salt Yeast — in which he reveals all." Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking

Review

"Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries — that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have." Gabriel Rucker, chef/owner of Le Pigeon restaurant

Review

"This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey — all that without having to get up to bake in the middle of the night." Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry

Review

"Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory." Karen Brooks, restaurant critic, Portland Monthly

Synopsis

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.


About the Author

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.

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Average customer rating 4.7 (6 comments)

`
[email protected] , March 10, 2018
very good

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Tanjamaltija , February 09, 2013 (view all comments by Tanjamaltija)
Bread is the staff and stuff of life... and the best bread of all comes from Malta!: http://www.planetmona. com /food-on-planetmona /65-news/3024 -the-maltese-hobza

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`
dulcimist , January 30, 2013
A wonderful guide to the art of artisan bread (& pizza) by Portland's own baker. Step by step Ken Forkish lays out the steps to not only bake your own bread but opens the door to realizing how versatile just the four ingredients (flour, water, salt and yeast) plus time and temperature can be.

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Jessica Weissman , January 02, 2013 (view all comments by Jessica Weissman)
Here's an artisan bread book that takes a new approach. Ken Forkish includes recipes with timings that are realistic for people with day jobs who can't stay home to tend developing dough. He has several non-perferment recipes that work, as well as preferment and levain recipes that are a notch or two less fussy than some. I've had nothing but good results from his recipes and techniques.

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WongKaiWen , December 23, 2012 (view all comments by WongKaiWen)
Awesome bread book! It doesn't have a ton of recipes, but it does have a ton of technique information. Changed my bread baking, for the better. The recipes make 2 loaves of bread, so I prepped my neighbors for random bread gifts, but we've been finishing every bite. And there's only 2 of us!

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seniye , August 29, 2012 (view all comments by seniye)
Given how great Ken's baked goods and pizza are, I cannot wait to check out this book!

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Product Details

ISBN:
9781607742739
Binding:
Hardcover
Publication date:
09/18/2012
Publisher:
Ten Speed Press
Pages:
265
Height:
1.00IN
Width:
8.30IN
Thickness:
1.00
Illustration:
Yes
Copyright Year:
2012
Author:
Ken Forkish
Photographer:
Alan Weiner
Photographer:
Alan Weiner
Subject:
Cooking and Food-Breads
Subject:
Cooking and Food-Baking General

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