Flour water salt yeast the fundamentals of artisan bread and pizza
"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...
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
Berkeley :
Ten Speed Press,
[2012]
|
| Edition: | First Edition. |
| Subjects: | |
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| LEADER | 00000cam a22000004i 4500 | ||
|---|---|---|---|
| 001 | ocn772137147 | ||
| 003 | OCoLC | ||
| 005 | 20170921150400.0 | ||
| 008 | 120501s2012 caua 001 0 eng | ||
| 010 | |a 2012012080 | ||
| 016 | 7 | |a 016107572 |2 Uk | |
| 020 | |a 9781607742739 |q (hardback) | ||
| 020 | |a 160774273X |q (hardback) | ||
| 020 | |a 9781607742746 |q (ebook) | ||
| 020 | |a 1607742748 |q (ebook) | ||
| 035 | |a (OCoLC)772137147 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d IG# |d BTCTA |d BDX |d UKMGB |d OCLCO |d ABG |d VP@ |d YDXCP |d MLY |d OCLCQ |d OCLCF |d OCLCQ |d OCLCO |d RB0 |d CHY |d TXMCM |d XFG |d TXKYL |d PCB | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TX769 |b .F67 2012 |
| 082 | 0 | 0 | |a 641.81/5 |2 23 |
| 084 | |a CKB009000 |a CKB064000 |a CKB004000 |2 bisacsh | ||
| 100 | 1 | |a Forkish, Ken, |e author. | |
| 245 | 1 | 0 | |a Flour water salt yeast : |b the fundamentals of artisan bread and pizza / |c Ken Forkish ; photographs by alan Weiner. |
| 250 | |a First Edition. | ||
| 264 | 1 | |a Berkeley : |b Ten Speed Press, |c [2012] | |
| 300 | |a 265 pages : |b color illustrations ; |c 26 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a "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"-- |c Provided by publisher. | ||
| 505 | 0 | |a 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. | |
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Pizza. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 938 | |a Brodart |b BROD |n 102589755 |c $35.00 | ||
| 938 | |a Baker and Taylor |b BTCP |n BK0010671086 | ||
| 938 | |a Ingram |b INGR |n 9781607742739 | ||
| 938 | |a YBP Library Services |b YANK |n 7649564 | ||
| 994 | |a C0 |b PCB | ||
| 949 | |a schlow |b SANON |c 641.815 FOR |d i |e 39635104249349 |f 707707 |g ddc |j 08/31/2021 | ||
| 999 | |a 405622 | ||
