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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Hardcover – Sep 18 2012


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Frequently Bought Together

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza + The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread + Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
Price For All Three: CDN$ 75.87




Product Details

  • Hardcover: 272 pages
  • Publisher: Ten Speed Press; 1 edition (Sept. 18 2012)
  • Language: English
  • ISBN-10: 160774273X
  • ISBN-13: 978-1607742739
  • Product Dimensions: 21 x 2.4 x 26 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Bestsellers Rank: #1,181 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

Winner, IACP Awards 2013- Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 -Baking and Dessert

“If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.”
—Eater National

"Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbookWater Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."
—portlandmonthlymag.com

“Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.”
—Library Journal

Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
—Oregonian, June 25, 2012

"Owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn’t want to pay $2.50 for a cup of herbal tea). Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining “Great Details for Bread and Pizza,” make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast “prosciutto” pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
—Publishers Weekly, 6/4/2012

 “Ken Forkish’s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.”
—Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking
 
“Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had. He has set the bar for Portland bakeries—that’s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.”
—Gabriel Rucker, chef/owner of Le Pigeon restaurant
           
“This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey—all that without having to get up to bake in the middle of the night.”
—Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry
 
“Ken Forkish is an artisan for our times, and the kind of ‘handcraft-it-yourself’ dreamer who makes Portland, Oregon, one of America’s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.” 
—Karen Brooks, restaurant critic, Portland Monthly

About the Author

After a twenty-year career in the high-tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken’s Artisan Bakery in 2001, followed by Ken’s Artisan Pizza in 2006. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l’Institut Paul Bocuse in France.


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1 of 1 people found the following review helpful By Kevin Dinneen on Jan. 15 2014
Format: Hardcover
Ken Forkish may be tired of hearing the term Artisan, however we need a lot more bakers like him. This book brings light to forgotten baking practice of less yeast, more time. In an industry plagued with profit and output requirements his pure intent and dedication to quality shines through. As a baking reference, this book will inspire professionals and amateurs alike to start baking. The book is neatly organized into Direct Doughs (Without the addition of pre-fermented dough and relying on yeast), Pre-ferments (Biga and Poolish) as well as Hybrid and natural Levains (Sourdoughs). Prior baking knowledge is not required to appreciate this brilliant insight into bread. Ken Forkish clearly explains his methods, which become familiar after a few recipes, and goes further into the 'Whys' of baking, something that is often forgotten in most baking books. As a professional baker of 8 years I learned many new techniques and insight into why the product does what it does. And that is more valuable than the ticket price on the back.
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1 of 1 people found the following review helpful By M on Oct. 7 2013
Format: Hardcover Verified Purchase
Good quality printout, easy to follow recipes. It is exactly what I expected. I am in the process of ordering another book!
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1 of 1 people found the following review helpful By T. Fratta on Aug. 8 2013
Format: Hardcover Verified Purchase
I have used Jim Lahey's and Peter Reinhart's books for 3-4 years now and they are great books, but this one really goes the extra mile, with detailed info on equipment, basic science behind bread and a good selection of recipes. I also like that there are always only 4 ingredients!
You can also view videos on Ken Forkish's companion website - which makes everything come together perfectly.
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Format: Hardcover Verified Purchase
This is the best book I have for Artisan bread. The instructions are clear and detailed, the science behind it is explained well. Everything I have made so far turns out amazing each and every time. I do use the containers suggested in the book. I can't imagine trying this mostly hands on method and having it work as well the containers and bowls I already had. You really do need the larger sized tubs for the rising. Already had 2 dutch ovens and the bread does turn out better when baked in them.
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1 of 1 people found the following review helpful By Karen Heise on Oct. 18 2013
Format: Hardcover Verified Purchase
Le meilleur livre de recettes de pain. Un must pour les boulangers amateurs.
Étapes faciles a suivre, belles photos. Vraiment une découverte.
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Format: Hardcover Verified Purchase
Ce livre est parfait. J'ai fait plusieurs pain du samedi tout mes amis et mes petits enfants en redemandent. J'ai commandé le livre pour ma soeur, qui après avoir gouté au pain,desire en faire pour sa famille. Ce livre est vraiment la bible du pain que toute famille désireuse de manger du bon pain devrait avoir dans sa cuisine. Merci M.Ken Forkish
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Format: Hardcover Verified Purchase
This book supplemented and helped me get a step further on the path to LEVAIN baking. The words Poolish and Biga had never come up in my home baking and thanks to this book we now enjoy the taste of Biga 75% whole wheat bread!

The only missing part is a ken Forkish FWSY forum!
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Format: Hardcover Verified Purchase
As a semi-experienced home baker I found this the most informative book of its nature. 2 weeks in and 5 different breads later we are batting 1.000. Ken explains in plain terms why things work, and why certain steps are important. I highly recommend this for the aspiring artisan baker.
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