面粉水盐的酵母: The Fundamentals of Artisan Bread and Pizzaby chef and restaurant owner Ken Forkish, is for both the experienced and the novice baker. This book offers a comprehensive collection of bread and pizza recipes, along with baking education on how to craft the perfect taste and texture. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process.面粉水盐的酵母is an indispensable resource for bakers who want to make their daily bread exceptional bread. If you're a homemade sourdough baker, Forkish includes recipes for sourdough pizza also!
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it's a passion that's led him to create some of the best and most critically lauded breads and pizzas in the country.
In面粉水盐的酵母, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. 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. Whether you’re a total beginner or a serious baker,面粉水盐的酵母includes recipes to suit your skill level and time constraints: Start with a straight dough and have fresh bread by dinner, or explore pre-ferments with a bread that uses a biga or poolish. When you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide for making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. 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.
面粉水盐的酵母不仅仅是阿玛斯的食谱吗ing 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. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
Hardcover | 272 pages | Full-color instruction and recipe photos | Published in 2012 | Winner, James Beard Foundation Award 2013
Table of Contents
- The Backstory
- Eight Details for Great Bread and Pizza
- Equipment and Ingredients
- Basic Bread Method
- Straight Doughs
- Doughs Made with Pre-Ferments
- Understanding Levain
- Levain Method
- Hybrid Leavening Dough
- Pure Levain Doughs
- Advanced Levain Doughs
- Pizza and Focaccia Method
- Pizza Doughs
- Pizza and Focaccia
About the Author
After a twenty-year career in the high-tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France.
Praise for Flour Water Salt Yeast
“Exceptionally detailed and clearly written with dedicated bakers in mind... Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.” — Library Journal
“Forkish’s instructions are clear, concise and incredibly precise… For true artisan bread lovers—and homemade pizza fanatics—this book sets a new standard.” — Oregonian
“Ken Forkish’s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.” — Peter Reinhart, author ofArtisan Breads Every DayandThe Joy of Gluten-Free, Sugar-Free Baking
“Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had. He has set the bar for Portland bakeries—that’s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.” — Gabriel Rucker, chef/owner of Le Pigeon restaurant
“This fun book offers more than just top-quality bread.面粉水盐的酵母reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey—all that without having to get up to bake in the middle of the night.” — Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry
“Ken Forkish is an artisan for our times, and the kind of ‘handcraft-it-yourself’ dreamer who makes Portland, Oregon, one of America’s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.” — Karen Brooks, restaurant critic, Portland Monthly
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