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

46 customer reviews

Length: 272 pages Word Wise: Enabled

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Product details

  • Format: Kindle Edition
  • File Size: 5675 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
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Not Enabled
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Bestsellers Rank: #58,373 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

22 of 23 people found the following review helpful By The Tooth Grinder on 26 Jun. 2013
Format: Hardcover Verified Purchase
This is a very good book on true Artisan bread making - Forkish takes you through from the basic ingredients via simple yeasted breads right through to complex levain based (sourdough) breads. His methods are very easy to follow, but are completely different from the typical "leave it to rise for one hour" approach. This is a good thing. Most of his breads rise overnight and have a much more complex flavour because of it. He gives example schedules as well, so you can plan out the baking over a couple of days. This doesn't mean there is lot of work in creating bread here, it just takes a while - most of which time you can easily be out at work or off doing something else.

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 ›
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14 of 15 people found the following review helpful By Ianstreasure on 4 April 2014
Format: Hardcover
I purchased this book from another seller. I am working my way through the recipes within this book and so far they have all come out brilliantly. The author gives a list of equipment that he believes is needed for his recipes, but he does state that things like the 12L tub for mixing are his preference & not essential. I for one have no intention of getting one of these and use a 6L mixing bowl. Forkish always makes enough dough for two loaves of bread, I half his recipes and make enough for one at a time. He does not use a stand mixer, nor does he do lots of kneading, as his recipes are slow rise and most take at least 18hrs.. Forkish gives concise instructions and reasons for working the way he does and if you are not sure you can watch his methods on YouTube.

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.
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10 of 11 people found the following review helpful By Everyman on 7 May 2014
Format: Hardcover Verified Purchase
I have really only started baking bread properly since our daughter bought me Paul Hollywood's '100 Great Breads' which is a great starting point. I then bought his book 'How to Bake' and that takes you further. This book is much more concerned with you understanding the chemistry of bread-making and then letting you try it. There are aspects which surprise you at first - 3 grams of yeast instead of 20, 12-14 hours fermentation instead of 4, using much less salt and using plain flour instead of strong white flour and last, but not least, baking bread in a dutch oven! I have to say that, if you persevere, you will marvel at just how fantastic bread can taste! The only downside is that you will realise just how tasteless most shop-bought bread really is, even the stuff made by nationally recognised bakers. In a world where quality has been forsaken for efficiency, this book will remind you that less is more and that patience really does bring its own, wonderful rewards.
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8 of 9 people found the following review helpful By JEr on 21 April 2013
Format: Hardcover Verified Purchase
This book is a must for everyone who wants a top notch loaf at home! Believe me your bread would stand up against those sold in the best bakeries anywhere!
I have decided to write a review after reading some bad reviews about this book on the US Amazon. Someone said that the book is too personal and the author dedicated too much of it to his personal details and life. I personally loved that particular chapter as it made me think about bread beyond just as a food. Anyone who is looking just for new easy bread recipes don't bother buying it. This books offers you complete artisan baking education with a collection of recipes for fabulous breads and pizzas, as well as very precise instructions. I would say this book is for someone who is interested not just in perfect results but in the process as well! I thought that I was quite an experienced amateur baker, but this book opened up a completely new world of baking to me and made me understand that to produce a decent loaf from thousands of fancy ingredients is not difficult. To make gorgeous looking and tasting bread using just water, flour, salt and yeast- this is a challenge and an art! I would say it's no less important and magical than in wine making.
My first attempt was white bread with poolish, which is an overnight pre-ferment. It was quite challenging as it is tricky to handle a wet dough but the results exceeded my expectations - perhaps it is the best loaf I have ever made.
Cannot wait to test all these recipes!
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