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Cover image for Flour water salt yeast : the fundamentals of artisan bread and pizza
Title:
Flour water salt yeast : the fundamentals of artisan bread and pizza
ISBN:
9781607742739
Edition:
1st ed.
Publication Information:
Berkeley : Ten Speed Press, c2012.
Physical Description:
265 p. : col. ill. ; 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.
Subject Term:

Genre:
Summary:
"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"--
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Summary

Summary

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 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.


Author Notes

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.


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.


Excerpts

Excerpts

Introduction It's been five hundred years since I opened Ken's Artisan Bakery in Portland, Oregon. That's in bakery years, of course. My bakery actually opened in 2001. I had recently left a nearly twenty-year corporate career for the freedom of running my own venture and doing something I loved. In the time leading up to this risky transition, before I knew what that venture would be, I yearned for a craft and wanted to make a living doing something I could truly call my own. But I was itchy and I didn't know where to scratch! For many years, I waited for that lightbulb moment of awareness that would signal an open path worth taking. Then, in the mid-1990s, my best friend gave me a magazine featuring the famed Parisian baker Lionel Poilâne. That article gave me the inspiration I was looking for. Not long after that, I began making frequent trips to Paris, and I was deeply inspired by the authentic, tradition-bound boulangeries I visited there. After a few years and a series of evolving ideas, I ended up with a perhaps naive plan to open a French bakery somewhere in the United States. My hope was to re-create the style and quality of the best breads, brioches, croissants, cannelés , and other specialties found at boulangeries and patisseries all over France. My ensuing career transition was more Mr. Toad's Wild Ride than simple job change. You could say I answered the call of that ancient Chinese curse: "May you live in interesting times." But I came out on the other side with a firm love of the baker's craft, acknowledging it as much more hard work than romance. The daily rhythms of life as a professional baker, once nearly overwhelming, now provide comfort. The aromas, the tactile nature of the work, and the way the finished products look takes me to a faraway place that is still present, and to have that be the way I spend my days continues to thrill me. About This Book I was fortunate to train with many excellent bakers in the United States plus two in France during the two-year between-careers period before I opened my own bakeshop in Portland. What struck me during my professional baking training was that the most important lessons I was learning--how to use long fermentation, pre-ferments, autolyse, and temperature management, for example--were not discussed in any of the bread books I had read. I later encountered books that did detail these things (like those by Raymond Calvel and Michel Suas), but they were targeted to the professional. I was sure that the techniques I had learned could apply to the home baker too. In the years that followed the opening of Ken's Artisan Bakery, several notable baking books were published. But I still saw an opportunity to address the techniques used in a good artisan bakery and how they could be adopted for the home kitchen. I wanted to write a book that didn't totally dumb down these techniques, since the concepts really aren't that difficult for the nonprofessional baker to apply. And I wanted to break from the mold prevalent in almost every bread book out there (at least until very recently): that every recipe had to use a rise time of just one to two hours. Further, I was completely motivated to demonstrate how good bread can be when it's made from just the four principle ingredients: flour, water, salt, and yeast. I also saw the opportunity to address how to make great bread at home with each of the three principle techniques of dough fermentation: straight doughs, doughs made with pre-ferments, and levain doughs, including an easy, unintimidating method for making a levain culture from scratch in just five days using only whole grain flour and water. In order to accurately use this book's recipes and follow its logic, I ask you to use an inexpensive digital kitchen scale to execute the recipes and to help you understand baking. One of the fundamentals of artisan baking is using weight measurements instead of cups and tablespoons and being guided by the ratios of ingredients. (Don't worry, I do all the simple math for you.) While the ingredients tables in each recipe do include volume conversions, these measurements are by their nature imprecise (for reasons explained in chapter 2) and they are included only to allow you to bake from this book while you are contemplating which digital kitchen scale to buy. My purpose in writing this book is twofold: First, I want to entice novices to bake, so it is written for a broad audience. Total beginners can dive right in with one of the entry-level recipes, the Saturday Breads, for example, right after reading chapter 4, Basic Bread Method. Once you feel comfortable with the timing and techniques involved in those breads, try recipes that involve an extra step, like mixing a poolish the night before. Once you have mastered the poolish and biga recipes, try making a levain from scratch and enjoy the particular pleasures of bread or pizza dough made with this culture. By the time you work your way through this book, you will be baking bread in your home kitchen that has a quality level approaching that of the best bakeries anywhere, along with Neapolitan-style pizza that would make your nonna smile. Second, this book is also written for more experienced bakers who are looking for another approach to making dough--one that treats time and temperature as ingredients--and who are perhaps looking for an accessible (or just different) method for making great-tasting levain breads. Mixing dough by hand, a process used in all this book's recipes, may also be new. To me, one of the most unique and important aspects of bread baking is its tactile nature. In asking you to mix the dough by hand, I am also asking you to think of your hand as an implement. Mixing by hand is easier than using a mixer, is fully effective, and teaches you the feel of the dough. People have been mixing dough by hand for thousands of years. If our ancestors did it, we can. And if you haven't done it before, I hope you get great satisfaction from the process and feel a connection to the past and the history of baking, like I do Excerpted from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [a Cookbook] by Ken Forkish All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.


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