Published by TEN SPEED PRESS Berkeley.
Released September 2012
List price 25.00 EUR
As a professional artisan bread baker and founder of Kens artisan bakery in Portland Oregon, Ken Forkish knows how to use fermentation, hydration, temperature and time to produce artisan bread. He also appreciates that the tools and techniques of artisan bread baking are not too difficult for anyone to understand and apply at home. The clarity with which he writes and his simple descriptions of baking principles are pitched perfectly to convince home bakers that, by understanding the fundamentals of artisan baking, professional quality bread can be made at home that will rival that from the best bakeries anywhere.
Part one of this book provides everything you need to know about making specific types of bread and why. The details of ingredient measurements, dough temperatures and time, how and when to use pre-ferments, how to correctly handle, knead, fold and bulk ferment your dough are all clearly described. After reading this chapter you will also be able to remove any guesswork with respect the final proof, and thus achieve optimal oven spring everytime. As a beginner you will learn everything need to know, as an experienced home baker, you will likely find information/details you didn’t realize you needed to know and your bread baking experience will reach a brand new level of skill and enjoyment.
The following sections contain the recipe collections that have a nice continuity and progress from the simple “straight doughs” to more challenging “advanced levain doughs”. However, thanks to the detailed descriptions provided in the “principles” chapter, the more challenging bakes are really nothing to be afraid of. Whether you just want to dabble a little into artisan bread baking or fully immerse yourself in the entire artisan bread baking process, you will find a recipe here to match your level and time constraints. With every recipe comes a sample schedule which provides immediate reassurance that you can make these artisan breads even if your daily life is already full. Such is Forkish’s passion for translating what he knows and loves into something for us all to do at home.
Not only is flour water, salt yeast a collection of beautiful recipes for bread and pizzas, it is an overall education in artisan bread baking. The technical explanations are clear and accessible but not at all dumbed down and fully demystify the art and science of baking artisan bread. Ken Forkish’s book is, quite simply, an indispensable resource for home bakers who want to make exceptional bread everyday.