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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] by [Ken Forkish]
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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] Kindle Edition

4.8 out of 5 stars 9,977 ratings

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From the Publisher

The Elements of Pizza
The Elements of Pizza
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.

Editorial Reviews


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 cookbook Water 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

"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 --This text refers to the hardcover edition.

About the Author

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 both a James Beard and IACP award.

--This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B007SGLZH6
  • Publisher ‏ : ‎ Ten Speed Press; 1st edition (September 18, 2012)
  • Publication date ‏ : ‎ September 18, 2012
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 32557 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 431 pages
  • Lending ‏ : ‎ Not Enabled
  • Customer Reviews:
    4.8 out of 5 stars 9,977 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
9,977 global ratings
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Top reviews from the United States

Reviewed in the United States on September 23, 2018
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1,050 people found this helpful
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Reviewed in the United States on September 19, 2017
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5.0 out of 5 stars Focuses on perfecting the country rustic boule, and it succeeds
By stupac7 on September 19, 2017
I began baking bread about 7 years ago. The books that made the biggest influence on me on this journey have been "Artisan Breads in Five Minutes a Day" and "Bread Baker's Apprentice" and finally this book. "5 Minutes" turned out to not lead to the most satisfying of breads, just too many shortcuts were taken. But, "Apprentice" could sometimes just take too long, you had to spend practically all day with careful attention, but the results were incredible! I tried to find a middle ground using techniques from both, and developed my own style that could produce good results, but reduced the amount of labor since I have a day job after all. Particularly the recipes for ciabatta and pain l'ancienne were excellent in "Apprentice". Then I found this book. Ken confirms many of the techniques that I'd already been using, and then added a whole slew more that I could utilize.

Note, this book focuses on baking one particular style of bread: the slack-dough (high hydration) country rustic boule. But, it does this very, very well. Also, after years of baking, this is the type of bread that I found to be the easiest, most flexible, and often the most rewarding to bake. It is also pleases everyone, bread aficionados and those who have never tasted artisan bread before. The real beauty lies in that you can use Forkish's techniques to bake bread regularly with very little work and get absolutely stunning, flavorful, and healthy results. Highly recommend his techniques for whole wheat breads, the 40 and 50% varieties are very healthy and so flavorful you would think you are eating a decadent white french bread.

So, in short, if you want to bake incredibly delicious rustic breads regularly without much effort, this is the book to buy. But, if you have the time on your hands, and want to bake many other styles and types of breads, may want to also look up Reinheart's Bread Baker's Apprentice. But, I'll say this, after years of baking from "Apprentice", I hardly ever crack it open anymore now that I found this book unless I want to bake a specific type of bread like challah or need help with shaping for baguettes.
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Reviewed in the United States on November 2, 2019
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Mr. A. Connor
5.0 out of 5 stars Been making bread for a few years and I've been doing it all wrong..
Reviewed in the United Kingdom on December 20, 2015
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5.0 out of 5 stars Been making bread for a few years and I've been doing it all wrong..
Reviewed in the United Kingdom on December 20, 2015
I took up making bread as a hobby and diversion from 'work' a few years ago. I got the mixer, and found the right flour practiced and made hundreds of loaves. I thought they were pretty good.

Until I bought this book..

This book completely changed how I make bread, and I think it's brilliant.

The methods take more time, but it's time waiting, while you sleep or do something else. The effort is miniscule compared to other 'kneading' methods (that you've spent time perfecting), this needs just a bit of gentle folding, microscopic amounts of yeast... It's completely counterintuitive. But read and follow the instructions exactly and be careful with timing and temperatures and you'll make bread that looks exactly like the one on the cover. It's crusty, chewy and full of bubbly pockets.. Really brilliant bread that you'd pay at least £5 for in a artisan bakery.

A few things you should get when you buy the book
- electronic scale,

- a electronic thermometer (I bought the Heston one)

- a banneton (basket) to prove the dough

-a medium to large size cast iron casserole with a lid to bake in. You could splash out on a le creuset casserole but take a tip and get any other brand for a tenth of the price they are just as good. I use a 24cm diameter casserole for each loaf.. This 23cm one would be fine :
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J. D. Stevenson
5.0 out of 5 stars Superb! Best bread making cookbook by a hundred miles.
Reviewed in the United Kingdom on February 5, 2016
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5.0 out of 5 stars Superb! Best bread making cookbook by a hundred miles.
Reviewed in the United Kingdom on February 5, 2016
Making bread is my hobby. I have several books, and have attended an expensive bread making class. This is absolutely the finest book I have read. It is the only one which actually results in the bread looking like what's on the cover. Instructions are meticulous for each bread; no detail is left out to save print - every recipe is complete in itself so that you don't have to cross reference. Superb. If you like to bake bread, you need this book if you are willing to put in the time and effort to make it work. Note: best results by far are obtained by baking in a Dutch oven. I use a pyrex glass 4 quart oven from Amazon which cost £12.95. Get two so that you can bake two loaves at once. It makes a huge difference. Any Dutch oven (e.g. le Creuset) will do but if the lid has other than a metal lifting knob it may melt. You can order metal ones from le Creuset or buy them in a le Creuset outlet. Stick with Pyrex - It's cheaper, and I think the glass actually makes the bread rise more than metal in the baking. My baking stone cost over £20 and I never use it except for pizza. Forkish often uses microscopic quantities of yeast, so I recommend purchasing a little electronic jewellers' scale which you can find on Amazon for less than £10. I use the little paper "bowls" used to make cupcakes to measure salt and yeast. Since yeast amounts are so small, it should be fresh, quality yeast. Also, Forkish recommends using fingers to mix the salt, flour, water and yeast after the auto lyse phase. I use a plastic dough scraper for this. I use a cutting motion repeatedly (20 or so cuts), then turn the dough over a few times, and turn the bowl 1/4 turn and repeat four times total. Seems to work well, and much less messy and you lose much less dough. See photo for results - good luck!
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Late night reader
5.0 out of 5 stars Manageable even as a culinary disaster zone
Reviewed in the United Kingdom on June 12, 2018
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Amazon Customer
4.0 out of 5 stars A great buy for a first time bread baker
Reviewed in Canada on September 5, 2017
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4.0 out of 5 stars A great buy for a first time bread baker
Reviewed in Canada on September 5, 2017
This book was my introduction to baking bread. I read it through prior to starting, and purchased all of the components as recommended. This book was very helpful with introducing me to the theory of baking bread, and also equipping my kitchen to get the job done well. I have made a few adjustments along the way, outlined below.

1- I found the recipes waste a lot of flour. When making the levain culture, Forkish calls for using 500 grams flour for each levain culture day, 75-90% of which gets discarded. To reduce waste, I scaled back the starter recipe by 75%. On day 4, I kept all of the product and placed it in the fridge as my starter for future breads.

2- When feeding the levain on recipe day, I reduced the levain feeding amount by half. This means I ended up throwing out a total of 10% v.s. 80% of the remaining culture, by scaling down.

3- Because of scaling back, I found the recommended tub sizes were too big. I ended up using a 2 quart Tupperware to grow my levain. When making the bread, the 16 quart tub made folding bread easy, but I had a hard time watching the rise given how big/flat it is. So, depending on preference, a 6 quart tub is harder to fold in, but much easier to see a 2-3x rise with accuracy.

4- I live in a house with air conditioning but don't run it all the time (house temp between 21-24 celsius). Forkish sometimes quotes a house temp of 18 celsius. So, I think my bread would usually rise faster than what was called for in the recipes (My first attempt at the overnight country white was a fail, I think it was because it rose really quickly and I did not catch it on time). This is why I think a smaller tub size is better to more accurately see the rise, since the time to proof should be based on rise amount, not necessarily time!

So far I have made the Saturday white bread, the pain de champagne, and the field blend 2. The two latter recipes are deliciously complex (being a hybrid of levain and instant yeast culture). The Saturday bread was simple but tastey (being a pure instant yeast recipe). I have not made the other recipes.

For me, the field blend 2 is my go to recipe.

Overall, I am very happy with this book, it has equipped me with the tools and knowledge to make amazing breads at home. I hope you enjoy it as much as I have!
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Mr. R. Stevenson
4.0 out of 5 stars Sometimes impossibly wet dough but overall good results
Reviewed in the United Kingdom on September 16, 2018
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23 people found this helpful
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