flour water salt yeast the fundamentals of artisan bread and pizza pdf 31
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
If you love bread and pizza, you probably know that nothing beats the taste and quality of homemade ones. But how do you achieve that golden crust, airy crumb, and complex flavor that you find in artisan bakeries? The answer is simple: flour, water, salt, and yeast. These are the four essential ingredients that you need to make amazing bread and pizza at home.
In this article, we will introduce you to a book that will teach you everything you need to know about these four ingredients and how to use them to create your own masterpieces. The book is called Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, and it is written by Ken Forkish, a renowned baker and owner of Ken's Artisan Bakery and Ken's Artisan Pizza in Portland, Oregon.
Ken Forkish is not only a skilled baker but also a passionate teacher who wants to share his knowledge and experience with home bakers. In his book, he offers a complete baking education, with clear explanations, detailed instructions, helpful tips, and stunning photos. He also provides a variety of recipes for different types of bread and pizza, from simple to advanced, from classic to creative.
Whether you are a novice or a serious enthusiast, you will find something in this book that will inspire you and improve your baking skills. Here are some of the topics that we will cover in this article:
What is artisan bread and pizza?
Why bake your own bread and pizza at home?
What are the four essential ingredients for bread and pizza?
What are the basic tools and techniques for bread and pizza baking?
What are some of the best recipes from Flour Water Salt Yeast?
How to get the most out of Flour Water Salt Yeast?
Ready to start your baking journey? Let's dive in!
What is artisan bread and pizza?
The word \"artisan\" means \"made by hand with skill and care\". Artisan bread and pizza are products of craftsmanship, not mass production. They are made with high-quality ingredients, natural fermentation, long proofing times, high temperatures, and minimal intervention. They have distinctive characteristics that set them apart from commercial or industrial bread and pizza, such as:
Crust: Artisan bread and pizza have a crisp, crackly, and caramelized crust that protects the interior and adds flavor and texture. The crust is usually darker than commercial bread and pizza, due to the Maillard reaction that occurs at high temperatures.
Crumb: Artisan bread and pizza have an open, irregular, and moist crumb (the interior of the bread or pizza) that is full of air pockets. The crumb is soft but chewy, not dense or dry. The crumb reflects the hydration level, the gluten development, and the fermentation time of the dough.
Flavor: Artisan bread and pizza have a complex and rich flavor that comes from the quality of the ingredients, the natural yeast or sourdough starter, the long fermentation process, and the high baking temperature. The flavor can range from mild to tangy, from nutty to fruity, depending on the type of flour, water, salt, and yeast used.
Texture: Artisan bread and pizza have a satisfying texture that balances crunchiness, chewiness, softness, and elasticity. The texture is influenced by the type of flour, the amount of water, the kneading method, the shaping technique, and the baking method.
Artisan bread and pizza are not only delicious but also nutritious. They are made with simple ingredients that provide carbohydrates, proteins, fibers, minerals, vitamins, antioxidants, and probiotics. They are easier to digest than commercial bread and pizza because they contain less additives, preservatives, sugars, fats, or oils. They also have a lower glycemic index because they have more complex carbohydrates that release energy slowly.