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FLOUR
WATER
SALT
YEAST
The Fundamentals of Artisan Bread and Pizza
KEN FORKISH
PHOTOGRAPHY BY ALAN WEINER
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CONTENTS
INTRODUCTION 1
PART 3: LEVAIN
BREAD RECIPES
1: THE BACKSTORY 11
3: EQUIPMENT AND
INGREDIENTS 45
Essay: Where Does Our Flour
Come From? 54
PART 2: BASIC
BREAD RECIPES
4: BASIC BREAD METHOD 61
5: STRAIGHT DOUGHS 79
6: DOUGHS MADE WITH
PRE-FERMENTS 97
Essay: The Early Morning Bread
Bakers Routine 112
LAGNIAPPE 258
METRIC CONVERSION
CHARTS 259
ACKNOWLEDGMENTS 260
INDEX 261
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About 5 hours
About 1 hours
SAMPLE SCHEDULE:
Begin at 9:30 a.m., finish mixing at 10 a.m., shape into loaves at 3 p.m., and bake at 4:15 p.m.
The bread will come out of the oven just after 5 p.m.
INGREDIENT
QUANTIT Y
BAKERS PERCENTAGE
White flour
1,000 g
7 cups
100%
Water
3 8 cups
72%
21 g
2.1%
4g
1 tsp
0.4%
CONTINUED>>
STRAIGHT DOUGHS 81
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STRAIGHT DOUGHS 83
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