Saturday White Bread Recipe From Flour Water Salt Yeast by Ken Forkish

7/31/2019 Saturday White Bread Recipe From Flour Water Salt Yeast by Ken Forkish

1/13


2/13
http://books.google.com/books?q=9781607742746&pubid=21000000000124596http://itunes.apple.com/us/book/flour-water-salt-yeast/id515883825?mt=11http://www.barnesandnoble.com/w/flour-water-salt-yeast-ken-forkish/1110872789?ean=9781607742739&isbsrc=Y&cm_mmc=Random+House-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link%2c+AFFILIATES-_-Linkshare-_-VD9*lkiWNd8-_-10%3a1&http://www.indiebound.org/book/9781607742739http://www.amazon.com/gp/product/160774273X?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=160774273X


3/13


4/13

FLOURWATERSALT

YEAST

KEN FORKISHPHOTOGRAPHY BY ALAN WEINER

TEN SPEED PRESS

Berkeley

The Fundamentals of Artisan Bread and Pizza


5/13

iv FLOUR WATER SALT YEAST

CONTENTS

PART 1: THE PRINCIPLESOF ARTISAN BREAD

1: THE BACKSTORY 11

2: EIGHT DETAILS FOR GREAT

BREAD AND PIZZA 25

3: EQUIPMENT ANDINGREDIENTS 45

Essay: Where Does Our Flour

Come From? 54

PART 2: BASICBREAD 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

PART 3: LEVAINBREAD RECIPES

7: UNDERSTANDING LEVAIN 121

8: LEVAIN METHOD 129

9: HYBRID LEAVENING DOUGHS 139

Essay: The 3-Kilo Boule 162

10: PURE LEVAIN DOUGHS 167

11: ADVANCED LEVAIN DOUGHS 181

Essay: Making a Bread (or Pizza) Dough

You Can Call Your Own 190

PART 4: PIZZA RECIPES

12: PIZZA AND FOCACCIAMETHOD 201

13: PIZZA DOUGHS 217

14: PIZZA AND FOCACCIA 229

LAGNIAPPE 258

METRIC CONVERSION

CHARTS 259

ACKNOWLEDGMENTS 260

INDEX 261

INTRODUCTION 1


6/13


7/13


8/13STRAIGHT DOUGH

This recipe is designed for someone who wants to make good, crusty loaves of white bread from

start to finish in one day. Mix the dough first thing in the morning, shape it into two loaves about

five hours later, and then bake in the late afternoon in time for dinner. Its also a good first recipe to

try from this book to help you get familiar with my dough handling techniques, which are the same

for all the recipes in this book. Here you get the taste-good benefits of a medium-length fermenta-

tion, resulting in a versatile, delicious bread thats great as a dinner bread and also works well for

sandwiches and toast.

Sometimes I like to make this bread with 10 percent whole wheat flour for the round, earthy

flavors it adds. If you want to do that, simply make this recipe with 900 grams of white flour and

100 grams of whole wheat flour.

You can bake one or two loaves from this recipe. If you bake just one loaf, you can divide the

remaining dough into two or three dough balls to make iron-skillet focaccia or pizza; refrigerate

the dough balls and use them any time during the next two or three days. I love focaccia with olive

oil, salt, pepper, and maybe a sprinkling of herbs, cut into small pieces to share with friends before

dinner, or just for snacks. (See chapter 14 for specific focaccia and pizza recipes, and page 215 for

pointers on using bread doughs for focaccia.)

THIS RECIPE MAKES 2 LOAVES, EACH ABOUT 1 POUNDS, AND IS SUITABLE FOR PIZZA OR FOCACCIA.

BULK FERMENTATION:About 5 hours

PROOF TIME: 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 af ter 5 p.m.

INGREDIENT QUANTITY BAKERS PERCENTAGE

White flour 1,000 g 7 cups 100%

Water 720 g, 90F to 95F (32C to 35C) 38cups 72%

Fine sea salt 21 g 1 tbsp + 1 scant tsp 2.1%

Instant dried yeast 4 g 1 tsp 0.4%

THE SATURDAY WHITE BREAD

CONTINUED>>


9/13

82 FLOUR WATER SALT YEAST


10/13

STRAIGHT DOUGHS

7. PreheatAt least 45 minutes prior to baking,

put a rack in the middle of the oven and put

2 Dutch ovens on the rack with their lids on.

Preheat the oven to 475F (245C).

If you only have 1 Dutch oven, put the

second loaf into the refrigerator about 20 min-

utes before baking the first loaf and bake the

loaves sequentially, giving the Dutch oven a

5-minute reheat after removing the first loaf.

Alternatively, you can keep the second loaf

in the refrigerator overnight, in its proofing

basket inside a nonperforated plastic bag, and

bake it early the next morning; if you do this,put the second loaf in the refrigerator immedi-

ately after shaping.

medium-tight ball following the instructions

on pages 7173. Place each seam side down in

its proofing basket.

6. Proof Lightly flour the tops of the loaves.

Set them side by side and cover with a kitchen

towel, or place each basket in a nonperforated

plastic bag.

Plan on baking the loaves about 1 hours

after they are shaped, assuming a room temp-

erature of about 70F (21C). If your kitchen is

warmer, they will be optimally proofed in about

1 hour. Use the finger-dent test (see page 74) todetermine when they are perfectly proofed and

ready to bake, being sure to check the loaves

after 1 hour. With this bread, 15 minutes can

make the difference between being perfectly

proofed and collapsing a bit.

WHAT IF THE DOUGH ISNT AT THE TARGET TEMPERATURE?

If the final mix temperature is cooler, dont worry, it will just take longer to fully rise (in this case trip-

ling in size). If you have a warm spot where the dough can rise, that will help make up for the cooler

dough temperature. If your dough is warmer, the dough will triple in size sooner. (The next time you

make the recipe, you can adjust the final mix temperature by using warmer or cooler water.)

KNOW YOUR OVEN

I recommend using an oven thermometer to confirm that when you set your oven to 475F, you

actually get 475F. Some ovens run hotter than their setting, and some run cooler. (Mine runs 25F

cooler, so when I want to heat it to 475F, I set it to 500F.)

CONTINUED>>


11/13



12/13
http://books.google.com/books?q=9781607742746&pubid=21000000000124596http://itunes.apple.com/us/book/flour-water-salt-yeast/id515883825?mt=11http://www.barnesandnoble.com/w/flour-water-salt-yeast-ken-forkish/1110872789?ean=9781607742739&isbsrc=Y&cm_mmc=Random+House-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link%2c+AFFILIATES-_-Linkshare-_-VD9*lkiWNd8-_-10%3a1&http://www.indiebound.org/book/9781607742739http://www.amazon.com/gp/product/160774273X?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=160774273X


13/13


Copyright 2012 by Ken ForkishPhotographs copyright 2012 by Alan Weiner

All rights reserved.Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,

a division of Random House, Inc., New York.www.crownpublishing.comwww.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

The wheat diagram on page 50 is used with permission from the North American Millers Association.

Library of Congress Cataloging-in-Publication DataForkish, Ken. Flour water salt yeast : the fundamentals of artisan bread and pizza / Ken Forkish. p. cm. Includes index.1. Bread. 2. Pizza. I. Title. TX769.F67 2012 641.815dc23 2012012080

ISBN 978-1-60774-273-9eISBN 978-1-60774-274-6

Printed in China

Design by Katy Brown

10 9 8 7 6 5 4 3 2 1

First Edition

To my parents, John and Frances Forkish

Saturday White Bread Recipe From Flour Water Salt Yeast by Ken Forkish

Documents

Transcript of Saturday White Bread Recipe From Flour Water Salt Yeast by Ken Forkish