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: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
Berkeley :
Ten Speed Press,
[2012]
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| Edition: | First Edition. |
| Subjects: | |
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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.
