Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [NOOK Book]

Overview

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.

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

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Overview

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.

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.

Winner of the 2013 James Beard Foundation Book Award for Baking and Dessert
Winner of the 2013 IACP Cookbook Award for Baking: Savory or Sweet

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Editorial Reviews

Publishers Weekly
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 .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.)
From the Publisher
Winner, IACP Awards 2013- Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 -Baking and Dessert

“If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.”
—Eater National

"Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbookWater Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."
—portlandmonthlymag.com

“Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.”
—Library Journal

Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
—Oregonian, June 25, 2012

"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.
—Publishers Weekly, 6/4/2012

 “Ken Forkish’s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.”
—Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking
 
“Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had. He has set the bar for Portland bakeries—that’s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.”
—Gabriel Rucker, chef/owner of Le Pigeon restaurant
           
“This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey—all that without having to get up to bake in the middle of the night.”
—Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry
 
“Ken Forkish is an artisan for our times, and the kind of ‘handcraft-it-yourself’ dreamer who makes Portland, Oregon, one of America’s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.” 
—Karen Brooks, restaurant critic, Portland Monthly

Library Journal
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
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Product Details

  • ISBN-13: 9781607742746
  • Publisher: Ten Speed Press
  • Publication date: 9/18/2012
  • Sold by: Random House
  • Format: eBook
  • Pages: 272
  • Sales rank: 321,587
  • File size: 27 MB
  • Note: This product may take a few minutes to download.

Meet the Author

After a twenty-year career in the high-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. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l’Institut Paul Bocuse in France.

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Table of Contents

Introduction

Part 1: The Principles of Artisan Bread
1:  The Backstory 
2:  Eight Details for Great Bread and Pizza 
3:  Equipment and Ingredients

Essay: Where Does Our Flour Come From? 

Part 2: Basic Bread Recipes
4:  Basic Bread Method 
5: Straight Doughs 
6:  Doughs Made with 
Pre-Ferments 

Essay: The Early Morning Bread Baker’s Routine 

Part 3: Levain Bread Recipes
7:  Understanding Levain 
8:  Levain Method 
9:  Hybrid Leavening Doughs 

Essay: The 3-Kilo Boule 

10:  Pure Levain Doughs 
11:  Advanced Levain Doughs

Essay: Making a Bread (or Pizza) Dough You Can Call Your Own 

Part 4: Pizza Recipes
12:  Pizza and Focaccia Method 
13:  Pizza Doughs 
14:  Pizza and focaccia 
 
Lagniappe 

Metric Conversion Charts 

Acknowledgments 

Index 
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Customer Reviews

Average Rating 4.5
( 2 )
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Sort by: Showing all of 2 Customer Reviews
  • Posted May 31, 2013

    more from this reviewer

    I Also Recommend:

    Lovely Work

    I am a novice amateur baker—rank novice—who loved the way this book looks and reads. Ken Forkish has a beautiful, lucid style. The photographs are lovely. I expect to spent a lot of time with this work.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 24, 2013

    No text was provided for this review.

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