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

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

NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a spread of schedules fitted to the house baker.

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 quite just a pleasure—it may be a passion that has led him to make a number of the simplest and most critically lauded breads and pizzas within the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into many recipes for rustic boules and Neapolitan-style pizzas, all fitted to the house baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions end in top-quality artisan breads and pizzas that get up against those sold within the best bakeries anywhere.

Whether you’re a complete beginner or a significant baker, Flour Water Salt Yeast features a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by dinner time , or explore pre-ferments with a bread that uses biga or poolish. If you’re able to take your baking to subsequent level, follow Forkish’s step-by-step guide to creating 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 spread of doughs and sauces to make the right pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is quite just a set of recipes for amazing bread and pizza—it offers an entire baking education, with a radical 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 make custom doughs, tips for adapting bread baking schedules to suit your day-to-day life, and a whole chapter that demystifies the levain-making process, Flour Water Salt Yeast is an important resource for bakers who want to form their daily bread exceptional bread.

About the Author

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.

I began baking bread about 7 years ago. The books that made the biggest influence on me on this journey have been "Artisan Breads in Five Minutes a Day" and "Bread Baker's Apprentice" and finally this book. "5 Minutes" turned out to not lead to the most satisfying of breads, just too many shortcuts were taken. But, "Apprentice" could sometimes just take too long, you had to spend practically all day with careful attention, but the results were incredible! I tried to find a middle ground using techniques from both, and developed my own style that could produce good results, but reduced the amount of labor since I have a day job after all. Particularly the recipes for ciabatta and pain l'ancienne were excellent in "Apprentice". Then I found this book. Ken confirms many of the techniques that I'd already been using, and then added a whole slew more that I could utilize. Note, this book focuses on baking one particular style of bread: the slack-dough (high hydration) country rustic boule. But, it does this very, very well. Also, after years of baking, this is the type of bread that I found to be the easiest, most flexible, and often the most rewarding to bake. It is also pleases everyone, bread aficionados and those who have never tasted artisan bread before. The real beauty lies in that you can use Forkish's techniques to bake bread regularly with very little work and get absolutely stunning, flavorful, and healthy results. Highly recommend his techniques for whole wheat breads, the 40 and 50% varieties are very healthy and so flavorful you would think you are eating a decadent white french bread.-stupac7

Making bread is my hobby. I have several books, and have attended an expensive bread making class. This is absolutely the finest book I have read. It is the only one which actually results in the bread looking like what's on the cover. Instructions are meticulous for each bread; no detail is left out to save print - every recipe is complete in itself so that you don't have to cross reference. Superb. If you like to bake bread, you need this book if you are willing to put in the time and effort to make it work. Note: best results by far are obtained by baking in a Dutch oven. I use a pyrex glass 4 quart oven from Amazon which cost £12.95. Get two so that you can bake two loaves at once. It makes a huge difference. Any Dutch oven (e.g. le Creuset) will do but if the lid has other than a metal lifting knob it may melt. You can order metal ones from le Creuset or buy them in a le Creuset outlet. Stick with Pyrex - It's cheaper, and I think the glass actually makes the bread rise more than metal in the baking. My baking stone cost over £20 and I never use it except for pizza. Forkish often uses microscopic quantities of yeast, so I recommend purchasing a little electronic jewellers' scale which you can find on Amazon for less than £10. I use the little paper "bowls" used to make cupcakes to measure salt and yeast. Since yeast amounts are so small, it should be fresh, quality yeast. Also, Forkish recommends using fingers to mix the salt, flour, water and yeast after the auto lyse phase. I use a plastic dough scraper for this. I use a cutting motion repeatedly (20 or so cuts), then turn the dough over a few times, and turn the bowl 1/4 turn and repeat four times total. Seems to work well, and much less messy and you lose much less dough. See photo for results - good luck! -JD. Stevenson

I would like to add my voice to the chorus of praise already heaped on this book. I've been baking sourdough for a few years now and have followed various improvised techniques culled from the web, or from books which are either too simplistic or way too technical. Sometimes my loaves were great ... rising beautifully and tasting fantastic. Just as often they were flat, or too sour, or both. I was never entirely sure why. Then along came Mr Forkish, with his clear, lucid, and humorous prose, going back to first principles. It really is terribly simple (flour, water, salt & yeast ... although accurate weight and temperature are both critical), and yet I suspect that a total baking novice might be a little overwhelmed at first (which could explain the occasional bum review here). I watched Ken's YouTube videos where he demos his technique, and urge others to do so as well. But what you don't get from those videos is the detail about temperatures and timings and measurements and the very clear exposition. Not to mention the recipes. So far I've only followed his "pure" sourdough recipe, and ... well, look at the pictures. I've never had such deliciously crunchy-but-not-too-thick crust, such pillowy crumb, or such a lovely rise. In due course I will try some of his other recipes too. Thank you, Mr F! £20 incredibly well spent.-Mr. N.C. Angel 

Download Cooking Ebook Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza | 26 Mb | Pages 222 | EPUB | 2012

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