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Flour water salt yeast : the fundamentals of artisan bread and pizza / Ken Forkish ; photographs by Alan Weiner
PRINTED MATL PRINTED MATL
641.815 F721F
Berkeley, Calif. : Ten Speed Press, 2012.
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LOCATION Call No. Volume Status
Weber Road 641.815 F721F   DUE 12-08-14
Mid-County 641.815 F721F   DUE 12-04-14
Grand Glaize 641.815 F721F   DUE 11-29-14
Sachs 641.815 F721F   DUE 12-03-14
Jamestown Bluffs 641.815 F721F   DUE 12-02-14
Headquarters 641.815 F721F   DUE 11-26-14
Details
Descript
265 p. : col. ill. ; 27 cm.
Note
Includes index.
Contents
The principles of artisan bread: The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes: Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- 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 -- Pizza recipes: Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts.
Summary
A treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain.
Subject
Alt Author
ISBN
9781607742739 (hardback)
160774273X (hardback)
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