Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
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作者:
出版社: Ten Speed Press
2012-09
ISBN: 9781607742739
定价: 261.60
装帧: 精装
开本: 其他
纸张: 其他
页数: 272页
正文语种: 英语
  • FromPortland'smostacclaimedandbelovedbakercomesthismust-havebakingguide,featuringrecipesforworld-classbreadsandpizzasandavarietyofschedulessuitedforthehomebaker.

    Therearefewthingsmoresatisfyingthanbitingintoafreshlymade,crispy-on-the-outside,soft-and-supple-on-the-insidesliceofperfectlybakedbread.ForPortland-basedbakerKenForkish,well-madebreadismorethanjustapleasure—itisapassionthathasledhimtocreatesomeofthebestandmostcriticallylaudedbreadsandpizzasinthecountry.

    InFlourWaterSaltYeast,ForkishtranslateshisobsessivelyhonedcraftintoscoresofrecipesforrusticboulesandNeapolitan-stylepizzas,allsuitedforthehomebaker.Forkishdevelopedandtestedalloftherecipesinhishomeoven,andhisimpeccableformulasandclearinstructionsresultintop-qualityartisanbreadsandpizzasthatstandupagainstthosesoldinthebestbakeriesanywhere.

    Whetheryou’reatotalbeginneroraseriousbaker,FlourWaterSaltYeasthasarecipethatsuitsyourskilllevelandtimeconstraints:Startwithastraightdoughandhavefreshbreadreadybysuppertime,orexplorepre-fermentswithabreadthatusesbigaorpoolish.Ifyou’rereadytotakeyourbakingtothenextlevel,followForkish’sstep-by-stepguidetomakingalevainstarterwithonlyflourandwater,andbeamazedbythedeliciouscomplexityofyournaturallyleavenedbread.Pizzaloverscanexperimentwithavarietyofdoughsandsaucestocreatetheperfectpieusingeitherapizzastoneoracast-ironskillet.

    FlourWaterSaltYeastismorethanjustacollectionofrecipesforamazingbreadandpizza—itoffersacompletebakingeducation,withathoroughyetaccessibleexplanationofthetoolsandtechniquesthatsetartisanbreadapart.Featuringatutorialonbaker’spercentages,adviceformanipulatingingredientsratiostocreatecustomdoughs,tipsforadaptingbreadbakingschedulestofityourday-to-daylife,andanentirechapterthatdemystifiesthelevain-makingprocess,FlourWaterSaltYeastisanindispensableresourceforbakerswhowanttomaketheirdailybreadexceptionalbread., Afteratwenty-yearcareerinthehigh-techindustry,KENFORKISHdecidedtoleaveSiliconValleyandcorporateAmericabehindtobecomeabaker.HemovedtoPortland,Oregon,andopenedKen’sArtisanBakeryin2001,followedbyKen’sArtisanPizzain2006.ForkishtrainedattheSanFranciscoBakingInstitute,theCIAGreystone,ToscanaSaporitainItaly,andl’InstitutPaulBocuseinFrance.,,
  • 内容简介:
    FromPortland'smostacclaimedandbelovedbakercomesthismust-havebakingguide,featuringrecipesforworld-classbreadsandpizzasandavarietyofschedulessuitedforthehomebaker.

    Therearefewthingsmoresatisfyingthanbitingintoafreshlymade,crispy-on-the-outside,soft-and-supple-on-the-insidesliceofperfectlybakedbread.ForPortland-basedbakerKenForkish,well-madebreadismorethanjustapleasure—itisapassionthathasledhimtocreatesomeofthebestandmostcriticallylaudedbreadsandpizzasinthecountry.

    InFlourWaterSaltYeast,ForkishtranslateshisobsessivelyhonedcraftintoscoresofrecipesforrusticboulesandNeapolitan-stylepizzas,allsuitedforthehomebaker.Forkishdevelopedandtestedalloftherecipesinhishomeoven,andhisimpeccableformulasandclearinstructionsresultintop-qualityartisanbreadsandpizzasthatstandupagainstthosesoldinthebestbakeriesanywhere.

    Whetheryou’reatotalbeginneroraseriousbaker,FlourWaterSaltYeasthasarecipethatsuitsyourskilllevelandtimeconstraints:Startwithastraightdoughandhavefreshbreadreadybysuppertime,orexplorepre-fermentswithabreadthatusesbigaorpoolish.Ifyou’rereadytotakeyourbakingtothenextlevel,followForkish’sstep-by-stepguidetomakingalevainstarterwithonlyflourandwater,andbeamazedbythedeliciouscomplexityofyournaturallyleavenedbread.Pizzaloverscanexperimentwithavarietyofdoughsandsaucestocreatetheperfectpieusingeitherapizzastoneoracast-ironskillet.

    FlourWaterSaltYeastismorethanjustacollectionofrecipesforamazingbreadandpizza—itoffersacompletebakingeducation,withathoroughyetaccessibleexplanationofthetoolsandtechniquesthatsetartisanbreadapart.Featuringatutorialonbaker’spercentages,adviceformanipulatingingredientsratiostocreatecustomdoughs,tipsforadaptingbreadbakingschedulestofityourday-to-daylife,andanentirechapterthatdemystifiesthelevain-makingprocess,FlourWaterSaltYeastisanindispensableresourceforbakerswhowanttomaketheirdailybreadexceptionalbread.,
  • 作者简介:
    Afteratwenty-yearcareerinthehigh-techindustry,KENFORKISHdecidedtoleaveSiliconValleyandcorporateAmericabehindtobecomeabaker.HemovedtoPortland,Oregon,andopenedKen’sArtisanBakeryin2001,followedbyKen’sArtisanPizzain2006.ForkishtrainedattheSanFranciscoBakingInstitute,theCIAGreystone,ToscanaSaporitainItaly,andl’InstitutPaulBocuseinFrance.,,
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