it's taken me awhile to write this post. mainly because of all the research and baking i've done with while reading this book! im well on my way to my fourth bread recipe, and i can't wait for the next baking day at home.
i bought Flour, Water, Salt, Yeast: the fundamentals of artisan bread and pizza, after searching for new baking books to read. the name instantly jumped out at me, for obvious reasons! it seems we (the authour and I) were on the same wavelength, as far as titling our projects go! after a a little detective work, i realized i've actually been to the bakery this book hails from and indulged in their lovely breads. it was serendipty. i bought the book immediately, with baking and a book review in mind. i'm so glad i did.
the concept: 'flour water salt yeast' is highly apt for the art of bread baking, taking a few simple good ingredents with the help of invisible microrganisms and fermentation creates- bread! the alchemy of bread never ceases to amaze. in this book, the recipes rarely stray from the above 4 ingredients, except for the 'Pan au Bacon,' but who can leave out bacon?
|Sweet Potato and Pear Pizza|
Ken's Artisan Bakery is run by Ken Forkish, who studied at the San Francisco Baking Institute, he also apprenticed with renowned bread baker, Chad Robertson, of Tartine Bakery (san francisco). Ken opened his doors in 2001, in Portland, Oregon. the bakery specializes in long fermented breads with high hydration content and well rounded flavour. these breads have been adored since they were first baked in the bakery 11 years ago. since then, Ken has opened a pizza spot, there are 4 different pizza base recipes in the book to choose from, and are equally as delicious as the bread recipes.
|bread recipes in ths book are wetter than most and require folding, rather than kneading|
i love Ken's in-depth writing style and way his book is meant to bring newcomers to the joys of bread baking. by starting small (with one day recipies) and working up to intermediate, then advanced recipes - some taking days to prepare, this book is for everyone wanting to bake bread. the chapters and recipes are written in a timeline from easy to advanced, so you can work your way through the book, like a bread cookery course. after which you should be a bread baking master, there's 19 recipes in all! most of the bread recipes provide handy timelines for the working person to go by, so you don't have to be home the whole day waiting for your bread to rise, like the 'saturday white bread', (which im getting ready to take out the oven as we speak), this bread was developed for days when you need bread fresh bread in a few hours, begining at 9:30 am and finishing the bread at 5:00pm in the evening.
|shaping the wet doughs into loaves|
|baking with a cast iron dutch oven|
|Saturday White Bread|