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Cargando... Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]por Ken Forkish
   Actualmente no hay Conversaciones sobre este libro.  Greenfrog342 | Jan 22, 2024 |   One flaw in the presentation was the focus on recipes with rather minor adjustments to create a different product. Maybe in professional baking facilities and processes, as well as reliance on a Dutch oven mode of cooking, this might be useful. In a standard home kitchen, not so much. There were comments about managing pre-ferments, like poolish and biga, adjusting conditions to achieve a good fermentation and bulk proofing however, which make this a useful reference cookbook. (  ) SandyAMcPherson | Dec 30, 2022 | I first learned how to bake bread from my mom, but I’ve had to unlearn just about all of her techniques. (For one thing, you really do need to measure by weight instead of volume, so even though Ken includes volume measurements in the book, please spring for a digital scale like he recommends!) I also make a pretty damn good soft sandwich bread using a straight dough that takes about 4 hours to be ready from start to finish, but this book is really going to take my bread game to a new level. I had always been too intimidated by the technical details of using pre-ferments and measuring the dough’s temperature, but this book breaks everything down into layperson-accessible steps and anticipates a lot of the problems you might encounter. It’s all great! Looking forward to making more and more of the recipes and coming up with one I can call my own. (  ) acardon | Feb 5, 2021 | sin reseñas | añadir una reseña
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Cooking & Food.
Nonfiction.
HTML: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 bre No se han encontrado descripciones de biblioteca. |
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And as some other reviewers mentioned, oh the privilege on display. Yikes. (