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Cover image for Flour water salt yeast : the fundamentals of artisan bread and pizza
Format:
Title:
Flour water salt yeast : the fundamentals of artisan bread and pizza
ISBN:
9781607742739

9781607742746
Edition:
First edition.
Publication:
Berkeley : Ten Speed Press, [2012]
Physical Description:
265 pages : color illustrations ; 26 cm
General Note:
Includes index.
Contents:
The principles of artisan bread. The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes. Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- Levain bread recipes. Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own -- Pizza recipes. Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts.
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"-- Provided by publisher.

"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 complex levain, each of Forkish's impeccable recipes yields exceptional results. But in addition to the recipes, Flour Water Salt Yeast offers readers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. With a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, and tips for creating and adapting bread baking schedules that fit in readers' day-to-day lives (enabling them to bake the breads they love in the time they have available), Flour Water Salt Yeast is an indispensable resource for bakers, be they novices or serious enthusiasts"-- Provided by publisher.
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Library
Call Number
Status
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641.815 FORKISH
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641.815 FORKISH 2012
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641.815 FORKISH 2012
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641.815 Forkish 2012
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On Order

Summary

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 Notes

KEN FORKISH is the owner of Ken's Aritsan Pizza and Ken's Artisan Bakery, which was named one of Gourmet magazine's "Best Restaurants in America." Ken lives in Portland, Oregon.


Reviews 3

Publisher's Weekly Review

Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved.


Booklist Review

No matter how it's sliced, baking bread is, well, hard. It requires lots of equipment, patience, and precise measurements. Portland, Oregon, baker-restaurateur and James Beard Award finalist Forkish does his absolute best to take us step-by-step through this mixture of art, science, and luck. Give him kudos for explaining the eight details to master for the best outcomes: think of time and temperature as ingredients; use pre-ferments when time allows; use the autolyse method; mix a wet slack dough; allow for complete bulk fermentation; handle dough gently; proof perfectly to point; and bake until dark brown. And more kudos for insisting on instructional-process photographs throughout to guide us and for peppering the pages with clear definitions of such bread-ology terms as miche, levain, retarder, and poolish, to specify just a few. He generously shares more than 30 recipes, and he embeds fun in the mix, such as his description of his transition from Silicon Valley. Difficult to master? For sure. But motivational as well.--Jacobs, Barbara Copyright 2010 Booklist


Library Journal Review

Forkish-chef and owner of Ken's Artisan Bread and Ken's Artisan Pizza in Portland, OR-is passionate about baking; he's still nurturing a levain he started in 1999. His first book is exceptionally detailed and clearly written with dedicated bakers in mind. Home cooks who intend to make a quick loaf of bread once every six months may enjoy some of the recipes, but to treat this title like a multipurpose cookbook to be used on occasion is like taking a class from da Vinci but only using paint-by-number sets. That said, Forkish is aware of the limitations home cooks will face and is careful to address concerns about temperature, schedules, ingredients, and more. In addition to history, methods, and tips, Forkish provides several unique recipes, including Pain Au Bacon, Walnut Levain, Sweet Potato and Pear Pizza, and Zucchini Focaccia. VERDICT There's a reason for the phrase "daily bread"-making bread from scratch was a way of life for centuries. Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.-Rosemarie Lewis, Georgetown Cty. Lib., SC (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.