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

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.

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