Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza [A Cookbook],9781607742739

Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza [A Cookbook]

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Edition: 1st
ISBN13: 9781607742739
ISBN10: 160774273X
Format: Hardcover
Pub. Date: 2012-09-18
Publisher(s): Ten Speed Press
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Summary

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.

Author Biography

After a twenty-year career in the 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 and Trifecta Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.

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

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