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

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

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Hardcover, Random House Inc, 2012, ISBN13 9781607742739, ISBN10 160774273X
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FLOUR WATER SALT YEAST

About this item

Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.

FLOUR WATER SALT YEAST

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.
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 Yeas"t 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.

Specifications

Number of Pages: 265
Original Languages: English
Author: Forkish, Ken ,  Weiner, Alan
Publisher: Random House Inc
ISBN-13: 9781607742739
Assembled Product Dimensions (L x W x H): 8.50 x 10.50 x 1.00 Inches
ISBN-10: 160774273X
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Customer Reviews | 2 reviews | 5 out of 5

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Software Engineer's Guide to Artisan Bread Making
12/18/2015

Customer review by Chaz

5.0 stars 12/18/2015 by Chaz
by Chaz

This book is distinct in its approach to how to bake artisan bread, since it is written by an ex-Silcon Valley software engineer. The path to EXCELLENT bread is as well designed and written in this book as a fine computer program. You can follow it time and time again to get a satisfactory result. My first bake was 'very good', not excellent, but very good. Since then, I have baked excellent batches, as well as not-so-good batches, as I experimented with temperatures, timing, technique and methods. When I follow Ken Folkish's instructions carefully, I almost always get 'very good' or better, mindful of the bread maker's twin variables, time and temperature. CAUTION: to make the bread in this book, you will need at least one dutch oven. Otherwise, it doesn't work. Helpful are the plastic containers recommended and proofing baskets. I recommend the Lodge 4.5 quart enameled cast-iron dutch oven, or any good 4 quart capacity dutch oven. All the recipes in the book are geared to two loaves, so I find it helpful to have two dutch ovens to bake the loaves at the same time. I strongly recommend this book for those who like crusty, hearty, and open-form/light artisan breads and who value a precise, near fool-proof approach to getting it.

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Chaz
Would recommend to a friend? Yes
4/6/2013

Customer review by DOTIRN

5.0 stars 4/6/2013 by DOTIRN
by DOTIRN
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ANYONE WHO WANTS TO LEARN PROPER BREAD MAKING WON'T BE DISAPPOINTED IN THE PURCHASE OF THIS BOOK. I HAVE VISITED KEN'S BAKERY AND KEN'S ARTISAN PIZZA IN PORTLAND, OR. A NUMBER OF TIMES AND HAVE NEVER BEEN DISAPPOINTED. THEY ARE THE BEST.

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DOTIRN
TORRANCE, CA
Would recommend to a friend? Yes
Age:65 or older
Ownership:1 week or less
Gender:Female
Usage:Once per week
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Customer Reviews | 2 reviews | 5 out of 5

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