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Flour Water Salt Yeast

The Fundamentals of Artisan Bread and Pizza

Flour Water Salt Yeast by Ken Forkish
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Introduction

Part 1: The Principles of Artisan Bread
1:  The Backstory 
2:  Eight Details for Great Bread and Pizza 
3:  Equipment and Ingredients

Essay: Where Does Our Flour Come From? 

Part 2: Basic Bread Recipes
4:  Basic Bread Method 
5: Straight Doughs 
6:  Doughs Made with 
Pre-Ferments 

Essay: The Early Morning Bread Baker’s Routine 

Part 3: Levain Bread Recipes
7:  Understanding Levain 
8:  Levain Method 
9:  Hybrid Leavening Doughs 

Essay: The 3-Kilo Boule 

10:  Pure Levain Doughs 
11:  Advanced Levain Doughs

Essay: Making a Bread (or Pizza) Dough You Can Call Your Own 

Part 4: Pizza Recipes
12:  Pizza and Focaccia Method 
13:  Pizza Doughs 
14:  Pizza and focaccia 
 
Lagniappe 

Metric Conversion Charts 

Acknowledgments 

Index
Potter/TenSpeed/Harmony; September 2012
272 pages; ISBN 9781607742746
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Title: Flour Water Salt Yeast
Author: Ken Forkish
 
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ISBNs
1607742748
9781607742739
9781607742746