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Artisan bread

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gracoman View Drop Down

Joined: 09 August 2013
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    Posted: 27 November 2017 at 13:40
I downloaded Ken Forkish's book FLOUR WATER SALT YEAST The Fundamentals of Artisan Bread and Pizza several weeks ago.

This award winning book, specifically Ken's method outlined in this book, has everything one "kneads" to know getting started with artisan bread baking.  Everything including mixing, folding and the bulk rise happens in one 12qt Cambro.  Even Ken's method for shaping the loaves has been streamlined.  What a great book for a beginner like me.

My first two ever boules came out exceedingly well.  Mistakes were made on this first go around but I expected that.  What I didn't expect was to produce such a good end product right out of the gate.

The crumb

There is a reason this book comes so highly recommended. 

How to videos are a companion to this book

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 November 2017 at 15:47
Hey, gMan -

It looks like you did really well, there. Congratulations!

I took the liberty of looking up the link to this book on Amazon, in case anyone is interested:

Please follow the link and read about this book - doing so helps this forum pay for itself!

I haven't made any bread in a while - and I need to rectify that. One of these days....
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