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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

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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: 25.1 x 21.1 x 2.5 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: #7,963 in Books (See Top 100 in Books)
  • See Complete Table of Contents


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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 a very great and wonderful Bread Cook Book / I'm very happy to own Ken Forkish bread cook book, it is very easy to understand and the recipe are really wonderful and the pizza too / please check out this wonderful bread cook book you will not be disappointed. I give it 100%
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Format: Hardcover
I've been baking bread at home for about 10 years. In that time I've been looking for a book that would get me to that real loaf, like the one's I grew up in eating in Toronto from the Italian bakery Pane Vittoria on Dundas Street. Sure i've made some nice loafs and even bragged about a few, but none of the recipes I tried gave me consistent results and of the quality I took for granted as a kid. Bread made from FWSY recipes has a crisp chewy crust, soft chewy crumb and an aroma that will make you sell your house the minute an agent arrives with a prospect. This is not bread machine bread and you have to put in the time and learn the techniques he outlines clearly , but boy oh boy, I won't need another bread book after this. He also explains how to make pizza focaccia, sourdough recipes the works. A bargain at twice the price, considering the dough you'll save making this bread.
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By Michael on Dec 26 2013
Format: Hardcover Verified Purchase
I have pretty much all the latest bread books, Jim Lahey, Peter Reinhart, the 2 5-mins a day ones, but this book that a got a week ago is just the best. No, it is not as simple as the rest of just mix, wait, and shape recipes in the other books, but the extra steps, just as simple (pre-mix for poolish, some extra folds) are well worth it and clearly superior than the already better-than-any-store-bought bread made from the other excellent books. (I have not tried any sourdough methods in any of the books). The book starts from Jim Lahey's Dutch oven method (it works!) and go from there, adding an autolyse step, which is just mixing the flour and water and wait; to the poolish bread, which is just mixing a portion of flour, water, and yeast first; to the advance version (which I haven't tried) using Levain (sour dough starter). I tested the overnight 40% whole wheat recipe first, then the poolish white bread. Both achieved rave reviews. The bread with the extra folds as taught by the book makes the dough much easier to handle, I never need to keep dusting extra flour to keep my fingers from sticking as needed from recipes in other books.

Also, another great feature of the book is schedule recommendation. It gives you different options with different amount of time you have, which is great, you just need to know your schedule a day in advance and pick the bread you can make.

The only thing I didn't follow in the book is the proofing bowls. I don't have them and don't want to spend $30+ for one that clearly cost no more than $1 to make and not worth $3. I simply sprayed oil and coated flour on salad bowls instead.
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