flour, water, salt, yeast
 |
Description
Book Introduction
Flour + water + salt + yeast
Made with 4 basic ingredients
Artisan Bread and Pizza
We make artisan bread and pizza that are true to the basics.
How do they make the breads and pizzas of America's most acclaimed bakery, Ken's Artisan Bakery? Ken Forkish, owner and chef of Ken's Artisan Bakery, generously shares carefully curated recipes from his sourdough lab and the hard-won secrets he's learned.
However, his baking know-how, which is crispy on the outside, soft and fluffy on the inside, and impressive with a variety of deep flavors, is surprisingly simple.
'Stick to the basics.' Bread is made with the bare minimum of basic ingredients: flour, water, salt, and yeast. It's hand-kneaded to create a dough with a high moisture content. It's then slowly fermented for a long time to maximize the bread's flavor. Then, it's baked in a Dutch oven for a long time until the outside turns a deep brown.
Pizza, too, is made using the same method as bread dough, and then baked at home using a pizza stone or cast iron pan in the oven, giving it the taste of authentic wood-fired pizza.
He says that anyone can make excellent bread and original Italian pizza that rival those from famous bakeries by following the recipes in this book.
Made with 4 basic ingredients
Artisan Bread and Pizza
We make artisan bread and pizza that are true to the basics.
How do they make the breads and pizzas of America's most acclaimed bakery, Ken's Artisan Bakery? Ken Forkish, owner and chef of Ken's Artisan Bakery, generously shares carefully curated recipes from his sourdough lab and the hard-won secrets he's learned.
However, his baking know-how, which is crispy on the outside, soft and fluffy on the inside, and impressive with a variety of deep flavors, is surprisingly simple.
'Stick to the basics.' Bread is made with the bare minimum of basic ingredients: flour, water, salt, and yeast. It's hand-kneaded to create a dough with a high moisture content. It's then slowly fermented for a long time to maximize the bread's flavor. Then, it's baked in a Dutch oven for a long time until the outside turns a deep brown.
Pizza, too, is made using the same method as bread dough, and then baked at home using a pizza stone or cast iron pan in the oven, giving it the taste of authentic wood-fired pizza.
He says that anyone can make excellent bread and original Italian pizza that rival those from famous bakeries by following the recipes in this book.
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Preview
index
Introduction 6
Unit Conversion Table 265
Acknowledgements 266
INDEX 267
PART 01 The Principles of Artisan Bread
CHAPTER 01_ My Story 17
CHAPTER 02_ 8 Techniques for Making Good Bread and Pizza 31
CHAPTER 03_ Tools and Materials 51
ESSAY Where does the flour we use come from? 60
PART 02 Basic Bread Recipe
CHAPTER 04_Making Basic Bread 67
CHAPTER 05_ STRAIGHT DOUGHS
THE SATURDAY WHITE BREAD 87
THE SATURDAY 75% WHOLE WHEAT BREAD 91
Overnight White Bread 95
40% Whole Wheat Overnight Bread OVERNIGHT 40% WHOLE WHEAT BREAD 99
CHAPTER 06_ DOUGHS MADE WITH PRE-FERMENTS
White Bread with Poolish 104
Harvest Bread with Poolish 109
White Bread with 80% Biga 112
50% Whole Wheat Bread with Biga 115
ESSAY 118: A Day in the Life of a Baker Making Bread from Dawn
PART 03 Levain Bread Recipe
CHAPTER 07_ Understanding Levain 127
CHAPTER 08_ Making Levain 135
CHAPTER 09_ HYBRID LEAVENING DOUGHS
PAIN DE CAMPAGNE 146
75% Whole Wheat Levain Bread 150
Bran-Encrusted Levain Bread 153
Walnut Levain Bread 157
FIELD BLEND #1 161
FIELD BLEND #2 164
ESSAY 3kg of fire 168
CHAPTER 10_ 100% PURE LEVAIN DOUGHS
Overnight Country Blonde OVERNIGHT COUNTRY BLONDE 174
Overnight Country Brown OVERNIGHT COUNTRY BROWN 179
PAIN AU BACON 183
CHAPTER 11_ ADVANCED LEVAIN DOUGHS
Double-Fed Sweet Levain Bread 188
High-temperature fermentation levain bread WHITE FLOUR WARM-SPOT LEVAIN 191
PART 04 PIZZA RECIPE
CHAPTER 12_ Making Pizza and Focaccia 207
CHAPTER 13_ PIZZA DOUGHS
Same-Day Straight Pizza Dough 224
Overnight Straight Pizza Dough 226
Overnight Pizza Dough with Levain 228
Overnight Pizza Dough with Poolish 231
CHAPTER 14_ PIZZA AND FOCACCIA
SAUCES AND TOPPINGS
SMOOTH RED SAUCE 236
CHUNKY RED SAUCE 236
Tomato Fillets 237
PIZZA STONE PIZZAS
Margherita Pizza PIZZA MARGHERITA 239
New York Pizza THE NEW YORKER 241
Salami Pizza 245
GOLDEN BEET AND DUCK BREAST PROSCIUTTO PIZZA 247
Sweet Potato and Pear Pizza 251
IRON-SKILLET PIZZAS
IRON-SKILLET MEAT PIE 253
SKILLET PIZZA WITH TOMATO FILLETS, GARLIC, AND CHILE 255
Focaccia
Genovese Focaccia FOCACCIA GENOVESE 258
FOCACCIA PISSALIDIERE 260
Zucchini Focaccia 263
Bonus Recipe: Oregon Hazelnut Butter Cookies LAGNIAPPE: OREGON HAZELNUT BUTTER COOKIES 264
Unit Conversion Table 265
Acknowledgements 266
INDEX 267
PART 01 The Principles of Artisan Bread
CHAPTER 01_ My Story 17
CHAPTER 02_ 8 Techniques for Making Good Bread and Pizza 31
CHAPTER 03_ Tools and Materials 51
ESSAY Where does the flour we use come from? 60
PART 02 Basic Bread Recipe
CHAPTER 04_Making Basic Bread 67
CHAPTER 05_ STRAIGHT DOUGHS
THE SATURDAY WHITE BREAD 87
THE SATURDAY 75% WHOLE WHEAT BREAD 91
Overnight White Bread 95
40% Whole Wheat Overnight Bread OVERNIGHT 40% WHOLE WHEAT BREAD 99
CHAPTER 06_ DOUGHS MADE WITH PRE-FERMENTS
White Bread with Poolish 104
Harvest Bread with Poolish 109
White Bread with 80% Biga 112
50% Whole Wheat Bread with Biga 115
ESSAY 118: A Day in the Life of a Baker Making Bread from Dawn
PART 03 Levain Bread Recipe
CHAPTER 07_ Understanding Levain 127
CHAPTER 08_ Making Levain 135
CHAPTER 09_ HYBRID LEAVENING DOUGHS
PAIN DE CAMPAGNE 146
75% Whole Wheat Levain Bread 150
Bran-Encrusted Levain Bread 153
Walnut Levain Bread 157
FIELD BLEND #1 161
FIELD BLEND #2 164
ESSAY 3kg of fire 168
CHAPTER 10_ 100% PURE LEVAIN DOUGHS
Overnight Country Blonde OVERNIGHT COUNTRY BLONDE 174
Overnight Country Brown OVERNIGHT COUNTRY BROWN 179
PAIN AU BACON 183
CHAPTER 11_ ADVANCED LEVAIN DOUGHS
Double-Fed Sweet Levain Bread 188
High-temperature fermentation levain bread WHITE FLOUR WARM-SPOT LEVAIN 191
PART 04 PIZZA RECIPE
CHAPTER 12_ Making Pizza and Focaccia 207
CHAPTER 13_ PIZZA DOUGHS
Same-Day Straight Pizza Dough 224
Overnight Straight Pizza Dough 226
Overnight Pizza Dough with Levain 228
Overnight Pizza Dough with Poolish 231
CHAPTER 14_ PIZZA AND FOCACCIA
SAUCES AND TOPPINGS
SMOOTH RED SAUCE 236
CHUNKY RED SAUCE 236
Tomato Fillets 237
PIZZA STONE PIZZAS
Margherita Pizza PIZZA MARGHERITA 239
New York Pizza THE NEW YORKER 241
Salami Pizza 245
GOLDEN BEET AND DUCK BREAST PROSCIUTTO PIZZA 247
Sweet Potato and Pear Pizza 251
IRON-SKILLET PIZZAS
IRON-SKILLET MEAT PIE 253
SKILLET PIZZA WITH TOMATO FILLETS, GARLIC, AND CHILE 255
Focaccia
Genovese Focaccia FOCACCIA GENOVESE 258
FOCACCIA PISSALIDIERE 260
Zucchini Focaccia 263
Bonus Recipe: Oregon Hazelnut Butter Cookies LAGNIAPPE: OREGON HAZELNUT BUTTER COOKIES 264
Detailed image
Publisher's Review
Use a variety of recipes to suit your individual abilities and lifestyle.
This book is divided into four parts: [Principles of Artisan Bread], [Basic Bread Recipes], [Levin Bread Recipes], and [Pizza Recipes], introducing the basic principles and recipes of artisan bread. It also explains in detail and in an easy-to-understand manner even specialized techniques useful to home bakers, such as autolyse, levain feeding, and the Pincer Method.
All the bread and pizza recipes in this book are based on precise mixing ratios tested in the author's home oven, so even experienced professional bakers and home bakers can make them without fail.
We also introduce a variety of customized recipes that can be utilized according to each person's ability and schedule. We also show you how to adjust your baking schedule to fit your lifestyle, and how to mix ingredients and adjust your schedule to create your own bread.
For example, you can make straight dough and bake bread for dinner tonight, or you can adjust the rise time of bread so that office workers who thought they could only make bread on the weekends can make it during the week, or you can store the leftover dough in the refrigerator and use it as pizza dough to make pizza anytime.
This book is not just a general guide to bread-making; it sets a new standard for artisan bread and pizza by helping readers understand the concept of baking and then grasping the structure of the recipe.
This book is divided into four parts: [Principles of Artisan Bread], [Basic Bread Recipes], [Levin Bread Recipes], and [Pizza Recipes], introducing the basic principles and recipes of artisan bread. It also explains in detail and in an easy-to-understand manner even specialized techniques useful to home bakers, such as autolyse, levain feeding, and the Pincer Method.
All the bread and pizza recipes in this book are based on precise mixing ratios tested in the author's home oven, so even experienced professional bakers and home bakers can make them without fail.
We also introduce a variety of customized recipes that can be utilized according to each person's ability and schedule. We also show you how to adjust your baking schedule to fit your lifestyle, and how to mix ingredients and adjust your schedule to create your own bread.
For example, you can make straight dough and bake bread for dinner tonight, or you can adjust the rise time of bread so that office workers who thought they could only make bread on the weekends can make it during the week, or you can store the leftover dough in the refrigerator and use it as pizza dough to make pizza anytime.
This book is not just a general guide to bread-making; it sets a new standard for artisan bread and pizza by helping readers understand the concept of baking and then grasping the structure of the recipe.
GOODS SPECIFICS
- Date of issue: May 10, 2017
- Page count, weight, size: 272 pages | 1,322g | 203*254*27mm
- ISBN13: 9788971905883
- ISBN10: 8971905883
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