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
After a twenty-year career in the tech industry, Ken Forkishdecided 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.
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 cookbook Water 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
"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
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