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. 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. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure-it's a passion that's led him to create some of the best and most critically lauded breads and pizzas in the country. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-on-the-inside slice of perfectly baked bread. If you're a homemade sourdough baker, Forkish includes recipes for sourdough pizza also! Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. This book offers a comprehensive collection of bread and pizza recipes, along with baking education on how to craft the perfect taste and texture. 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: The Fundamentals of Artisan Bread and Pizza by chef and restaurant owner Ken Forkish, is for both the experienced and the novice baker.
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