Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Publisher: Ten Speed Press; Illustrated edition (September 18, 2012)
Language: English
Pages: 337 pages
ISBN: 9781607742739

When you read the recipes in this book, you’ll see that they tend to be quite similar in many regards. All of the breads and pizza doughs call for 1,000 grams of flour and often have only slightly differing quantities of water and salt. Although they do vary in types of flour used, in some cases the main differences are in type of leavening and the timeline for development of the dough. Altering these variables can produce a wide variety of breads from very similar formulas. The format of the ingredients lists is designed to help you see these relationships.
Basically, they are baker’s percentage tables. As you’ll notice, the ingredients aren’t always listed in the order in which they’re used; rather, flour, water, salt, and yeast are always listed in that order, descending by weight. This allows you to compare recipes at a glance. Each recipe in this book uses the same techniques for mixing, folding the dough, shaping loaves, and baking, so it should be pretty easy to move from one fermentation method in this book to another. As I committed to designing every bread recipe to make round loaves baked in a Dutch oven, I realized that once readers become familiar with my techniques, all of the recipes in this book become accessible, without the need to learn new techniques for each recipe.
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