Flour Water Salt Yeast: The Fundamentals Of Artisan Bread And Pizza [a Cookbook]

deKen Forkish

|anglais
18 septembre 2012|
Flour Water Salt Yeast: The Fundamentals Of Artisan Bread And Pizza [a Cookbook] de Ken Forkish
41,00 $
Couverture rigide
Obtenez 205 points privilègeᴹᴰ
Cet article est admissible à l’EXPÉDITION GRATUITE pour les commandes de 35 $ et plus.

En stock en ligne

En vente en magasin

pour afficher les stocks
Les prix et les offres peuvent différer de ceux en magasin

description

NEW YORK TIMES BESTSELLER • 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.

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. 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.

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. 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, 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. 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. 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.

Flour 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. 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.
After a twenty-year career in the 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 and Trifecta Tavern in 2013. His first book, Flour Water Salt Yeast, won ...
Loading
Titre :Flour Water Salt Yeast: The Fundamentals Of Artisan Bread And Pizza [a Cookbook]Format :Couverture rigideDimensions de l'article :272 pages, 10.25 X 8.24 X 0.97 poDimensions à l'expédition :272 pages, 10.25 X 8.24 X 0.97 poPublié le :18 septembre 2012Publié par :Potter/Ten Speed/Harmony/RodaleLangue :anglais

Les ISBN ci-dessous sont associés à ce titre :

ISBN - 10 :160774273X

ISBN - 13 :9781607742739

Convient aux âges : Tous les âges

Recherche d’articles semblables, par catégorie :