Flour Water Salt Yeast


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For beginner and experienced home bakers alike, this award-winning guide teaches the fundamentals as well as the finer points of artisanal bread and pizza making.

Expert baker Forkish describes each step, from measuring the ingredients to baking and storing the final product. He offers practical advice on equipment and gives step-by-step instruction, with color photos, in basic bread techniques.

He provides recipes for straight doughs using instant dried yeast, and doughs made with commonly used pre-ferments, biga and poolish. Forkish explains how to make a levain culture for natural leavening, and presents recipes for pure, hybrid and advanced levain doughs. A chapter on making pizza and focaccia includes iron-skillet and pizza-stone baking methods, along with ideas for sauces and toppings.

Each recipe includes a sample schedule, including time for fermentation and proofing, helpful tables showing ingredient quantities by weight and volume, and baker’s percentages for pre-ferments and final dough mixes.

With expert tips throughout, this comprehensive reference is an invaluable addition to any baker’s bookshelf.

Hardcover, 8" × 10", 266 pages, 2012.