Flour Water Salt Yeast

Synopsis

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.

Summary

Chapter 1: The Essential Steps

This chapter introduces the four fundamental steps in bread baking: mixing, fermenting, shaping, and baking. Each step is described in detail, with emphasis on the importance of kneading, proofing, and developing the gluten network.

* Real Example: The author guides the reader through making a simple white bread dough, highlighting the subtle changes in texture and elasticity as the dough is kneaded.

Chapter 2: Flours and Their Properties

This chapter delves into the different types of flour used in bread baking, their properties, and how they affect the final product. It covers high-protein flours, low-protein flours, whole grain flours, and specialty flours.

* Real Example: The author demonstrates how using a blend of bread flour and whole wheat flour can create a bread with a complex flavor and texture.

Chapter 3: The Role of Water and Salt

This chapter explains the crucial role of water and salt in bread making. Water hydrates the dough and activates the enzymes, while salt strengthens the gluten structure and controls fermentation.

* Real Example: The author shows how varying the amount of water in the dough affects the crumb's texture, from dense to airy.

Chapter 4: Wild Yeast and Fermentation

This chapter discusses the science behind wild yeast fermentation and how it contributes to the flavor, aroma, and texture of bread. It also provides techniques for maintaining a healthy starter and using it to bake bread.

* Real Example: The author walks the reader through the process of creating a sourdough starter and using it to make a sourdough loaf.

Chapter 5: Shaping and Baking

This chapter explores various shaping techniques and their impact on the bread's appearance and texture. It also covers baking techniques, including oven temperature, steam injection, and scoring.

* Real Example: The author demonstrates how shaping a dough into a boule, batard, or loaf pan affects its rise and crust formation.

Chapter 6: Troubleshooting

This chapter provides tips for troubleshooting common baking problems, such as dense bread, pale crust, or overly fermented dough. It explains the underlying causes and offers solutions to address them.

* Real Example: The author discusses how over-kneading or under-proofing can lead to dense bread and provides advice on how to adjust the techniques accordingly.

Chapter 7: Master Pizza and Focaccia

This chapter focuses on baking pizza and focaccia, two classic yeast-based breads. It covers the techniques for making a crispy, flavorful crust and a soft, chewy interior.

* Real Example: The author shares a detailed recipe for Neapolitan-style pizza, illustrating the key steps from dough preparation to topping selection.

Chapter 8: Mastering Breads from Around the World

This chapter explores a variety of bread styles from different cultures, including French baguettes, Italian ciabatta, and German rye bread. It showcases the unique ingredients, techniques, and flavors of each bread.

* Real Example: The author presents a recipe for Russian rye bread, highlighting the use of rye flour, sourdough starter, and caraway seeds.

Chapter 9: The Bread Epiphany

This final chapter reflects on the transformative power of bread baking and encourages readers to experiment and find their own path to bread mastery. The author shares their personal journey and the lessons they have learned along the way.

* Real Example: The author shares stories of how bread baking has brought people together, created a sense of community, and improved their overall well-being.