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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

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HC :
272 Pages
Ten Speed Press-Celestial Arts
Pub. Date:
Sep 18, 2012
Color Photographs
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2013 James Beard Award Winner for Baking and Dessert Category

2013 IACP Award Winner for Bread, Other Baking Category

From Portland's most acclaimed and well-loved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in readers' day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

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Award Winners/Nominees, Baking, Bread

1. Michaele on 1/20/2013, said:

the bacon bread is to die for!

(2 people found this comment helpful, 0 did not)
2. Anonymous User on 11/26/2012, said:

Awesome book! I've made at least 7 of the recipes and each one turned out great. Since each recipe makes enough for 2 loaves, I was prepping my neighbors for getting gift bread, but even though there are only 2 of us, we're eating every bit ourselves. So, consider yourself warned - your breads will be so delicious that you'll eat them all yourself!

(4 people found this comment helpful, 0 did not)
3. Anonymous User on 11/7/2012, said:

Teriffic book for the home, bread baker. Use a dutch oven, clay cloche, or stainless steel pot. Put a sheet pan under whatever you're using to keep the bottom from burning. Be careful pre-heating an empty dutch oven, it can crack.

(4 people found this comment helpful, 0 did not)
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