- Format: Kindle Edition
- File Size: 31445 KB
- Print Length: 272 pages
- Publisher: Ten Speed Press; 1 edition (18 Sept. 2012)
- Sold by: Amazon Media EU S.à r.l.
- Language: English
- ASIN: B007SGLZH6
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Average Customer Review: 50 customer reviews
- Amazon Bestsellers Rank: #88,005 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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|Print List Price:||£30.00|
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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Kindle Edition
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Top Customer Reviews
My favourite recipes are the "Overnight Country Blonde" and the "Pain au Bacon", both of which are stunning!
I have a couple of comments though:
In the levain based bread section, he advises building up an awful lot of levain, then chucking most of it away. I think this is wasteful, but I have had good success building up half the amount he specifies.
Also, to get the best from this book, you will need to either already own or invest in a Dutch Oven or large cast iron lidded casserole that fits into your oven. I use a Lodge Combo Cooker (see link below) which is absolutely perfect. If you don't have such a container, it really is worth buying one as it will take the bread to another level - there's also the benefit of being able to cook other stuff in it too!
Lodge Combo Cooker with Shallow Skillet Lid, 3 qt
Other than the recipes and techniques, Forkish's story is pretty interesting and entertaining.Read more ›
Some say that this book is not for the novice but I would argue why learn to make bread the wrong way, when you can start off as you should go on. I do agree with Forkish that we know far more about the science of bread making and we all have fridges, so why continue making bread the way we have made for over 100 years. We need to learn and adjust. Also if you just want to turn out a loaf of bread that tastes the same as you can buy from any bakers what is the point?
The one piece of equipment that you'll definitely need for his recipes is a Dutch Oven that can withstand very high temperatures.
Until I bought this book..
This book completely changed how I make bread, and I think it's brilliant.
The methods take more time, but it's time waiting, while you sleep or do something else. The effort is miniscule compared to other 'kneading' methods (that you've spent time perfecting), this needs just a bit of gentle folding, microscopic amounts of yeast... It's completely counterintuitive. But read and follow the instructions exactly and be careful with timing and temperatures and you'll make bread that looks exactly like the one on the cover. It's crusty, chewy and full of bubbly pockets.. Really brilliant bread that you'd pay at least £5 for in a artisan bakery.
A few things you should get when you buy the book
- electronic scale,
- a electronic thermometer (I bought the Heston one)
- a banneton (basket) to prove the dough
-a medium to large size cast iron casserole with a lid to bake in. You could splash out on a le creuset casserole but take a tip and get any other brand for a tenth of the price they are just as good.Read more ›
Most Recent Customer Reviews
Making bread is my hobby. I have several books, and have attended an expensive bread making class. This is absolutely the finest book I have read. Read morePublished 5 days ago by J. D. Stevenson
Got this on the recommendation of a friend who said it was great. Made basic brown bread and was amazed that it was actually edible, light and looked OK and not like a wholemeal... Read morePublished 4 months ago by Michael
really good science and practical advice - not just a recipe bookPublished 5 months ago by the educator
This is a wonderfully informative book and the resulting bread I baked looked just like the loaf on the cover and tasted superb. Read morePublished 6 months ago by Supermare
A great book, i've made a few loaves and they've come out really well. A few things to note is that you don't need a dutch oven or one of these 12 quart branded tubs. Read morePublished 7 months ago by Mathew F.