Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza PDF
Preview Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Copyright © 2012 by Ken Forkish Photographs copyright © 2012 by Alan Weiner All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. The wheat diagram is used with permission from the North American Millers Association. Library of Congress Cataloging-in-Publication Data Forkish, Ken. Flour water salt yeast : the fundamentals of artisan bread and pizza / Ken Forkish. p. cm. Includes index. 1. Bread. 2. Pizza. I. Title. TX769.F67 2012 641.81’5—dc23 2012012080 eISBN: 978-1-60774274-6 v3.1 To my parents, John and Frances Forkish CONTENTS INTRODUCTION PART 1: THE PRINCIPLES OF ARTISAN BREAD 1: The Backstory 2: Eight Details for Great Bread and Pizza 3: Equipment and Ingredients Essay: Where Does Our Flour Come From? PART 2: BASIC BREAD RECIPES 4: Basic Bread Method 5: Straight Doughs 6: Doughs Made with Pre-Ferments Essay: The Early Morning Bread Baker’s Routine PART 3: LEVAIN BREAD RECIPES 7: Understanding Levain 8: Levain Method 9: Hybrid Leavening Doughs Essay: The 3-Kilo Boule 10: Pure Levain Doughs 11: Advanced Levain Doughs Essay: Making a Bread (or Pizza) Dough You Can Call Your Own PART 4: PIZZA RECIPES 12: Pizza and Focaccia Method 13: Pizza Doughs 14: Pizza and focaccia LAGNIAPPE METRIC CONVERSION CHARTS ACKNOWLEDGMENTS INDEX
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