- 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: 60 customer reviews
- Amazon Bestsellers Rank: #108,369 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
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 ›
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.
Most Recent Customer Reviews
Highly informative and very in depth. A lot more than your average ' how to bake bread ' book!Published 3 days ago by Mike H.
Th best book about bread making so far and first cook book I have read start to finish ... several times. Highly recommended.Published 20 days ago by vidriduch
Finally, a bread making book that brings the master's techniques to the home kitchen. Having previously gone through four other books, this was the one that finally gave me the... Read morePublished 28 days ago by T. Carlton
I've been baking bread for years, and started sourdough baking a few months ago using James Morton's "Brilliant Bread" and a recipe from a friend. Read morePublished 1 month ago by dsa10
Good book, I like the percentage approach to recipes and it encourages you to "test and adjust". Read morePublished 2 months ago by Amazon Customer
I have managed to bake my first bread. A lot of reading and a lot of information, but it is worth it.Published 2 months ago by Amazon Customer
I read the first 5 chapters of the book, and produced an almost perfect bread in my first try. The techniques in the book are very different from the way I usually bake bread, and... Read morePublished 3 months ago by Anders Klitgaard
My bread bible. Good pictures, great recipes. Takes a while to get used to the high hydration % doughs but definitely worth the effort in the end. Read morePublished 3 months ago by Yuri Hoogeweg
Simply amazing book you have to get one. The rudiments of brilliant bread makngPublished 4 months ago by H. Harriott