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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [Format Kindle]

Ken Forkish
5.0 étoiles sur 5  Voir tous les commentaires (3 commentaires client)

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Descriptions du produit

Revue de presse

Winner, IACP Awards 2013- Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 -Baking and Dessert

“If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.”
—Eater National

"Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbookWater Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."

“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, June 25, 2012

"Owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn’t want to pay $2.50 for a cup of herbal tea). Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining “Great Details for Bread and Pizza,” make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast “prosciutto” pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
—Publishers Weekly, 6/4/2012

 “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 of Artisan Breads Every Day and The 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. Flour Water Salt Yeast 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

Présentation de l'éditeur

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.

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 reader's 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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Commentaires en ligne

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Commentaires client les plus utiles
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 très bon livre 1 juin 2014
Format:Relié|Achat vérifié
Ce livre n'est pas le premier que j'achète. Étrangement on trouve plus facilement des ouvrages plus complets (d'un point de vue techniques) en langue anglaise.
Dans son livre, Ken Forkish nous raconte un peu son histoire et nous propose sa méthode pour faire du pain à la maison. Ce livre n'est pas un recueil de toutes les recettes possibles mais juste de quelques unes (pain sur levure, pain sur poolish ou biga, pain sur levain). Je trouve ça bien, on apprend à maitriser les techniques avec les recettes proposées, en fonction du temps qu'on a à y passer. Ensuite, rien n'empêche d'élaborer ses propres recettes.

Point intéressant, Ken parle de la température comme d'un ingrédient. Les 6 variables pour faire du pain seraient donc la farine, l'eau, le sel, la levure, la température et le temps. Maintenant je prends la température de la pâte pour savoir si elle sera prête plus ou moins rapidement que prévu (et c'est plus fiable que de savoir si le pâte a doublé ou triplé de volume dans mon saladier).

Dans la méthode proposée, tout se fait dans le "tub" (un saladier pour moi). Mine de rien, ça évite le nettoyage du plan de travail. On trouve aussi des astuces sympathiques comme se mouiller la main avant de travailler la pâte, faire cuire dans une cocotte, un test pour savoir si le pain est prêt à cuire, ...

Voilà, pour moi, ce livre est le meilleur que j'ai lu sur le sujet jusqu'à présent.
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5.0 étoiles sur 5 Very good book 26 septembre 2013
Par Irma
The book is a well explained guide for a bread and pizza amateurs and I believe the professionals. I am wry interested in pizza dough development and new ideas. I found this book very useful! Very happy with y purchase.
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5.0 étoiles sur 5 undoubtedly one of the definitive books on bread making 8 décembre 2012
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An absolute must have for anyone wanting to make excellent bread. Takes a few readings even for the experienced bread maker but very well worth the effort
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Commentaires client les plus utiles sur (beta) 4.7 étoiles sur 5  296 commentaires
182 internautes sur 182 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The new standard for artisan bread books. 22 septembre 2012
Par I. Lozada - Publié sur
Format:Relié|Achat vérifié
I've read many of the usual suspects of this genre: Jim Lahey, Chad Robertson, Amy's Bread, Peter Reinhart. You would think that there wasn't that much room for improvement based on what those fine books have taught. But what Ken Forkish has done here is not simply to give you recipes, but to teach you to think with the flexibility that bread baking demands, and to also demand creativity out of you to go past what's in the book.

One of the very best things about Ken's book is that he doesn't just throw recipes out there, then try to explain with a little blurb above them, or even, as Robertson did, to give an in-depth explanation after you've tried your hand at it. Instead, Ken goes and teaches you the concepts first, then goes and gives you a structure of recipe writing that helps you identify the concepts taught within the context of the recipe. You're going to feel more comfortable making the bread from the first attempt.

There's a lot here for the experienced bread baker here. Different mixes of flours, double fed levains, hybrid levain-commercial yeast solutions. There's a fantastic section on how to make recipes your own, whether it be about flour choices (and the different hydration requirements that some flours require), rearranging schedules to make your bread revolve around your life, the various options you have with levains, how to document your experimentation so that you can reproduce the results the next time.

Like Robertson and Lahey, he's baking in cast iron pots-- he prefers the smaller (and harder to find) 4 quart models, which contribute to higher rises in his opinion. The book, because of his structure, works exclusively in those pots, but he tells you how to adjust his system if you wanted to take a batch of dough meant for two loaves and turn it into one massive miche.

There's also an excellent pizza making section, with sauce recipes, pizza tossing instructions, plus pan pizza recipes. He ends with a Lagniappe of some hazelnut butter cookies, but I have to admit, I was really hoping he'd share a baguette recipe since he'd referenced them so often in his own story.

All in all, a superb book that adds a lot of depth to the genre.
122 internautes sur 124 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 One of the best 18 octobre 2012
Par Slade Allenbury - Publié sur
Format:Relié|Achat vérifié
Even if you own dozens of bread books, as I do, you will find much to love about Ken Forkish's "Flour, Water, Salt, Yeast." One of my biggest difficulties in making bread at home has always been scoring the top of the loaf before baking it. Even when I use an oiled razor blade, I can't seem to make a clean cut in the top of the bread. The blade tugs at the dough and causes it to deflate. Ken Forkish solves this problem by recommending that you bake your bread with the seam side (as opposed to the smooth side) up and not scoring it at all. The natural fissures in the seam side of the bread will open up in the heat of the oven and create the same kind of effect you'd get from successfully scoring the top of the loaf. This information alone made the book worthwhile to me. The critics who complain that the book contains only a handful of recipes are correct but they are missing the point. This isn't one of those "1000 Ways To Make Bread at Home" books. This book is about the fundamentals of good home breadmaking.It is well-written, well-illustrated, and bursting with good advice. I recommend it heartily.
78 internautes sur 85 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 So excellent! 23 septembre 2012
Par PMC - Publié sur
Format:Relié|Achat vérifié
As another reviewer pointed out-- this is SO much more than a collection of steps and recipes. I've bought lots of bread cookbooks and have taken artisan bread making classes. But at first read THIS is the book I know I'll return to repeatedly. I can't explain his organization -- but it's perfect no matter whether you read cover to cover or jump in and start baking, or whether you are experienced or have never baked before.

Ken seems to understand that not everyone has a free 11-hour or more day to devote to bread making so suggests ways of starting bread at night then baking in early a.m. You learn the basics of how important time and temperature are and how to work with both. And each recipe includes full steps plus a helpful timeline: fermentation time, proofing time and a sample schedule. For example: do this at 9 a.m., do the next step at 5 p.m., shape loaves at 8 a.m. the next morning and bake at noon.

And somehow, with Ken's clear explanations, and timely repetition throughout, even non-techy types like me can get a complete understanding of what's important to get the best-tasting bread, and how to actually put this into play.

He seems always to be anticipating questions or situations the reader might run into, and provides answers or solutions. It's almost as if he's at your shoulder giving advice just when you need it -- like the best teacher you could have right next to you in your kitchen. Examples: throughout he stresses the importance of dough temperature and how to check it. But what if " the dough isn't at the target temperature?" Or what if something comes up while your dough is rising and you need to leave, so won't be home to do the next step? Or how about dough that never seems to rise? Ken has the answer and a great " don't panic, it happens to all bakers" spirit.

And I haven't even mentioned what a good read it is. I can't recommend this book strongly enough!
49 internautes sur 54 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Finally, freedom from recipes! 5 octobre 2012
Par Astro - Publié sur
Before reading this book, I pretty much followed baking recipes word for word (yawn) and for the most part, created uninteresting bread. I've followed recipes for 3 hour loaves to ultra-fussy 3 day preferment/multi-step steaming oven voyages. Nothing in this catalog of recipes has done for me what Mr. Forkish has done. Simply put, he has taught me techniques that get me in touch with dough itself. The simple act of mixing by hand allows me to understand in an instant whether the dough is too wet or too dry, how far along it is in the bulk fermentation and when it is ready to bake. That is the secret: touch the dough, see how it responds, then adjust the time, temperature or the hydration to get it too the sweet spot. That there are a limited number of recipes is immaterial. In addition to teaching what will be for many, new techniques for baking, he also has an entire section on making your own recipes. Maybe you prefer rye over pumpernickel. Here is how you might change the recipe, and now you have your own bread. I like semolina, and although he never mentions semolina, what I've learned from the general discussions in this book are on point. Consider the property of the flour, follow basic proportion rules, and dig in. The dough will tell you the rest of the story. This is way better than a laundry list of recipes where authors simply swap one ingredient for another and call it new. This is the kind of book that can last a lifetime, not because the recipes are inexhaustible, but because Mr. Forkish teaches technique and theory, all with infectious passion for his craft.
18 internautes sur 18 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fantastic, but you should know . . . 20 décembre 2012
Par Tracie Coleman - Publié sur
This book could easily receive one or five stars, depending on what you are looking for. It was perfect for me, but I would like to clarify exactly what it is you would get out of this book, and what you would not.

First off, if you are looking for a book of great, simple recipes that you can throw in the breadmaker real quick once you get home, this is NOT the book for you. If you're looking more for a diverse bread recipe book vs break knowledge, this is not the book for you.

This is a very good equivalent of a breadcrafting 101 textbook. Now, I say 'breadcrafting' vs just 'baking' because this book takes you far beyond "mix X and Y, bake at Z, eat." Using the same very simple ingredients (see title), you will make a variety of different flavors, based on times, ferments, etc. You will learn how to literally use temperature and times as ingredients and how these can make bread made with the very same ingredients VERY different. You will truly learn the basics of making great bread. I would note that this book also calls for a covered dutch oven to finally bake these loaves in, which will replace much in the way of expensive baking equipment and give a lovely crust.

For the book itself: There are literally over a hundred favored methods of breadmaking all over the world. This book contains a much smaller focused area than, say, Peter Reinhart's "Bread Baker's Apprentice". The recipes are for lean dough, non-enriched breads, made straight, with delayed fermentation, and finally as pure sourdough. The doughs he uses are very wet (usually well in excess of 70% hydration), and his preference to hand-forming everything in the bowl vs using a mixer, etc, will actually give some excellent groundwork in learning dough handling. An advantage to wet doughs (among other things like quality), is that you can most easily feel changes in the dough as you work it, teaching you to make bread by feel, and really KNOW when things are ready. The basic recipe is varied with different flours, bigas or poolishes, and finally making and using a sourdough culture. The variations one learns of a recipe are incredible in terms of taste and texture, when the main variables are time and temp.

This book is a fantastic stepping stone for more varied texts (Bread Bible, Bread Baker's Apprentice, and the all but sacred bread text "The Taste of Bread" by Raymond Calvel). If you are looking to learn the basic knowledge needed to make truly magnificent bread in your home, this is the book to start with. If you are a more advanced baker, but still need to solidify the basics covered in this text, you will find that material familiar but new at the same time, and will get more than your money's worth.

Happy reading!
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