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 r...
| Main Author: | Forkish, Ken (Author) |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
Berkeley :
Ten Speed Press,
[2012]
|
| Edition: | First Edition. |
| Subjects: |
Table of Contents:
- 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.