Flour water salt yeast : the fundamentals of artisan bread and pizza /
Material type: TextPublication details: Berkeley : Ten Speed Press, c2012.Edition: 1st edDescription: 265 p. : col. ill. ; 26 cmISBN:- 9781607742739 (hardback)
- 160774273X (hardback)
- 641.81/5 23
- TX769 .F67 2012
- CKB009000 | CKB064000 | CKB004000
Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|---|
Standard Loan | Pinehurst Library Adult Nonfiction | Pinehurst Library | Book | 641.8/FORKISH (Browse shelf(Opens below)) | 1 | Available | 50610018961701 | |||
Standard Loan | Rathdrum Library Adult Nonfiction | Rathdrum Library | Book | 641.81/FORKISH (Browse shelf(Opens below)) | 1 | Available | 50610018961727 |
Enhanced descriptions from Syndetics:
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.
Includes index.
"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.
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.
Excerpt provided by Syndetics
Reviews provided by Syndetics
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.Publishers 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 BooklistAuthor notes provided by Syndetics
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.
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