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

Original price was: £30.00.Current price is: £21.75.

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Price: £30.00 - £21.75
(as of Sep 19, 2024 19:56:46 UTC – Details)



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 Yeast 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.

Publisher ‏ : ‎ Ten Speed Press; 1st edition (20 Oct. 2012)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 160774273X
ISBN-13 ‏ : ‎ 978-1607742739
Dimensions ‏ : ‎ 21.08 x 2.54 x 26.16 cm

Customers say

Customers find the book insightful and insightful. They say the descriptions of the recipes are easy to follow and not overcomplicating things. Readers also mention the breads are great-tasting and gorgeous. They appreciate the excellent presentation and lucid prose.

AI-generated from the text of customer reviews

9 reviews for Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

  1. Hannibal Wolfdad –

    Thank you Mr Ken Forkish
    What an amazing book. My son has started cheffing recently and came home last weekend. He made some amazing bread which whole he explained his process it went in one ear and out the other. I decided I needed to replicate his bread and came across Flour Water Salt Yeast. The book is amazingly insightful with clear instructions and beautiful pictures (additional support also on Ken’s YouTube channel). Made the first batch today and looking to make lots more! Highly recommended for the beginner!

  2. Suolu Lu –

    Best rise in sourdough bread yet following this book
    I wanted to make better high hydration bread and bought this (my third) bread book. I only bake sourdough but would like to learn the general craft. Ken uses commercial yeast as well and there is maybe only a quarter of the book is on purely sourdough bread making. Another criticism is the large amount of starter/levain he suggests in the book. I use about a 10th to maintain my starter.That said his advice still got me the best rise so far with 78% hydration. What I did differently is not to skip autolyse, hit the sweet spot of 25 degrees dough temperature and use a god damn Dutch oven. I really didn’t want to buy one as it’s huge and heavy and I can’t be bothered to find room in my kitchen to store it. But after books and books recommending it, I borrowed one to try. It gave a much better rise than my copper pot.If you just want to be better at making bread and get more intuitive, it’s a good book, it has a lot of good tips and whys and hows. If you want general recipes, there aren’t many. They are all free forms with almost no enrichment and a few pizzas. No rolls, loaves, ciabatta or other bakery usuals. (Ken mentioned how his bakery makes a great raisin and pecan bread but the recipe wasn’t in the book, a disappointment)However, it should get you into a bakers mindset and start experimenting and creating your own rather than following recipes. For that reason, I recommend this book to home bread makers who are into this art.

  3. Eddie Tomlinson –

    Excellent. Finally understand bread
    I’ve tried making bread with your typical recipes found online for a few years; 500g flour, pack of dried yeast, knead for ten minutes and end up with a stiff, non elastic dough and dense average bread. This book changes all that. Even the simple overnight white bread is delicious, light with a bakery-bought crust and texture. The book is very easy to follow, contains simple techniques, well explained and easy for a novice to understand. The science is explained in Lehman’s terms if you want to know why certain things happen but it’s not overly scientific. None of the recipes are quick; they generally take at least 12 hours BUT most of that time is leaving the dough to slow ferment. Mix some dough early evening, fold a few times that evening then leave overnight and bake in the morning. A few bits of equipment make life easier, a large enough mixing bowl or tub, a banneton for proving, a Dutch oven (aka Le Creuset casserole dish or similar) a kitchen thermometer etc but you can manage without initially. I haven’t even got to the sourdough (levain) recipes yet, So I’ve got those to look forward to as I work through the book. There are also recipes for focaccia and pizza doughs.All in all, highly recommend this book, it’s changed my outlook on bread and I can’t wait to bake my next loaf. Buy it.

  4. Derricks62 –

    Great book but UK flour has a different hydration rates
    I think this is a great book with plenty of advice but as some other people in the UK have pointed out, the author doesn’t make any note of the difference between UK and American flours. After deciding to follow the recipe in the book for the overnight white loaf (using yeast) I was left with a batter like consistency which no amount of ‘folding’ would overcome. I then did the thing you should never do and add more flour (I ended up with a flat brick). I realised that something was not right. So revisiting the overnight white recipe again (that calls for 78% hydration – I cut this right back to 68% (I did some Web research). The results wiere brilliant and I ended up with a loaf just like the picture with a crunchy crust and great taste (I was using a cheap 4 quart dutch oven aka cast iron casserole dish).As for the overnight country blonde (pure sourdough) I experimented a bit and ended up using 70% and this worked too. The results were amazing and I don’t think I will every buy my bread again.As for the Levain, I have not tried the book’s method as it requires you to throw away lots of it. Instead I created a starter over four days adding 25g water to 25g of rye each day ending up with the 100g of starter that was bubbling and smelt as described. I never threw any away and this worked brilliantly and I am now producing daily sourdough loaves that are just amazing.The book’s advice (other than the hydration rates and levain method) are sound and I would thoroughly recommend it. It’s also a very good read!

  5. Mehdi H. –

    This is a masterfully written book to ease the beginning baker into the world of artisan bread making. It covers all the basics and more. Beautiful photographs and tips and guidance to ensure that you not onl bake the best bread but understand the whys and hows of every step as you’re doing them.

  6. Lam –

    After lots of failure doing the bread, I decided to do a more profond theoretical research on the subject. I encountered this title on the internet (among many other book recommandations) and I decided to try it. And i’m glad that I did! The bread made by using the recipes in the book is a taste explosion. I like particularly the bread with biga.KF’s journey to the bakery industry is inspiring. His method is much more simple to follow. His explanations provide you all the necessary and very important foundations on the bread subject, with a principal focus on temperature and time – the critical elements that are normally not throughly explained by many bread makers. I totally recommend this book to those who want to explore the world of bread.

  7. Manas Mukherjee –

    I tried many recipes but when I found this book , my bread making life has been changed. This is 75% whole wheat Saturday bread. But I struggled lot because of the temperature issue in India. But now I know the besic from this book. Thank you Mr Ken Forkins.

  8. Jolanta G –

    Książka ma długi wstęp o tym jak autor rozpoczął i rozwinął swoją pracę z pieczywem.Treść jest bardzo obszerna jeśli chodzi o “podstawy”. Wyjaśnione jest skrupulatnie dlaczego tak ważne są konkretne czynności wykonywane przy przygotowywaniu surowego ciasta, procesie wyrastania i pieczenia a także czego jednak nie powinno się robić.Przepisów jest kilka: kilka “sposobów” na chleby na zakwasie, 4 na drożdżach “kupnych” oraz 4 chleby z wydłużoną fermentacją ciasta (pre-fermented dought). Solidne podstawy do eksperymentowania – do czego autor bardzo zachęca.Ładna okładka, niepraktyczna obwoluta ale przyjemny dla oka druk i zdjęcia.Obszernym “dodatkiem” jest rozdział o pizzy i foccacci.Szkoda, że nie ma już dostępnej wersji po polsku.

  9. Guilherme Marthe –

    O livro é muito bom. Explica o uso da temperatura dos ingredientes e do tempo para fazer pães incríveis.A história de vida do Ken também é bem legal. O que esse livro me ajudou foi mais na teoria de como se fazer pães e na simplicidade das receitas. Ele só apresenta um jeito de incorporar ingredientes, um jeito de dobrar a massa, um jeito de dividir e formar os pães. E com essa base, apresenta receitas que variam de diversas maneiras (farinha, hidratação, tempo de fermentação e etc) mas possuem a mesma estrutura. Sem as “firulas” (que são indispensáveis mas não essenciais per se) fica mais tranquilo fazer aquele pão gostoso e bonito. As outras técnicas (batard vs boule) como usar a navalha para fazer a arte no pão (que ele não apresenta), massas com ingredientes adicionais, é melhor ver em outro livro, pois nesse não tem.E no fim de tudo isso, ainda tem receitas de pizza e foccacia, o que é bem legal 😀

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