Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Learn the doughs, timing, and techniques behind artisan bread and pizza.
Ken Forkish explains how flour, water, salt, and yeast become artisan bread and pizza in a home kitchen. The book progresses from straightforward doughs to preferments and levain, connecting recipes with explanations of fermentation, temperature, and timing.
Guidance on baker’s percentages and adaptable baking schedules helps readers understand the process instead of simply following a formula. This is a focused choice for home bakers who want to develop their bread-making skills and fit longer fermentation into everyday life.
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About this edition
- ISBN
- 9781607742739
- Format
- Hardcover
- Language
- English
- Publisher
- Ten Speed Press
- Publication date
- 2012-09-18
- Page count
- 272
Who is this book for?
Home bakers interested in artisan bread, pizza, and fermentation.
Cooking experience
Beginners willing to learn bread-making methods through to experienced home bakers.
Cooking style
Artisan bread and pizza, including straight doughs, preferments, and levain.
Inside the book
Dough methods, baker’s percentages, fermentation guidance, and adaptable baking schedules.