Flour Water Salt Yeast
426 Pages
Publisher: Ten Speed Press
Release Date: September 18, 2012
The book is divided into four parts with the following chapters.
Part 1: The Principles of Artisan Bread
- Backstory
- Eight Details for Great Bread and Pizza
- Equipment and Ingredients
Essay: Where does our flour come from?
Part 2: Basic Bread Recipes
- Basic Bread Method
- Straight Doughs
- Doughs Made with Pre-Ferments
Essay: The Early Morning Bread Baker’s Routine
Part 3: Levain Bread Recipes
- Understanding Levain
- Levain Method
- Hybrid Leavening Doughs
Essay: The 3-Kilo Boule
- Pure Levain Doughs
- Advanced Levain Doughs
Essay: Making a Bread (or Pizza) Dough You can Call Your Own
Part 4: Pizza Recipes
- Pizza and Focaccia Method
- Pizza Doughs
- Pizza and Focaccia
The author tells the story about how he opened his first bakery after quitting a corporate job. The book is written in an easy to read, understand, and follow. The recipes are simple with minimal ingredients. The step-by-step instructions are so detailed that a beginner baker will not have any problem following them. If you are interested in making your own bread, pizza or focaccia, I highly recommend this book. I cannot believe it took me this long to read this book. I have my ingredients and I am ready to Bake!