Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.įlour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza-it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish.
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 is a passion that has 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-and-supple-on-the-inside slice of perfectly baked bread. From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.His overnight loaves have additional flavor-enhancement from a rest in the refrigerator, while three days of fermentation yield delicious Dutch oven breads like a walnut loaf so good that eating it, Forkish writes, “should make you pause, put down the phone, and just go to that special place in your imagination where unicorns live. Forkish also explains why he likes to blend flours:to compensate for varying amounts of gluten, and for deeper flavors. The doughs are also versatile-most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. Ken Forkish, author of the NY Times best-seller Flour Water Salt Yeast, provides new recipes, each with a handy baking schedule and expert tips. We love this book for many reasons, not least among them that Forkish has a section entitled "Good Grains Need a Good Mill." In that section he talks about the importance of high quality regional mills, including Janie's Mill and our good friends at Camas Country Mill and Farmer Ground Flour.
0 kommentar(er)
