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Flour water salt yeast : the fundamentals of artisan bread and pizza

Flour water salt yeast : the fundamentals of artisan bread and pizza (Loan 6 times)

Material type
단행본
Personal Author
Forkish, Ken.
Title Statement
Flour water salt yeast : the fundamentals of artisan bread and pizza / Ken Forkish ; photographs by alan Weiner.
Publication, Distribution, etc
Berkeley :   Ten Speed Press,   c2012.  
Physical Medium
265 p. : col. ill. ; 26 cm.
ISBN
9781607742739 (hbk.) 160774273X (hbk.)
요약
"From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts"--
General Note
Includes index.  
Subject Added Entry-Topical Term
Bread. Pizza.
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020 ▼a 9781607742739 (hbk.)
020 ▼a 160774273X (hbk.)
020 ▼z 9781607742746 (ebook)
035 ▼a (KERIS)BIB000013006826
040 ▼a DLC ▼c DLC ▼d IG# ▼d BTCTA ▼d BDX ▼d UKMGB ▼d OCLCO ▼d ABG ▼d OCLCO ▼d CPL ▼d 211006 ▼d 211092
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084 ▼a 641.815 ▼2 DDCK
090 ▼a 641.815 ▼b F721f
100 1 ▼a Forkish, Ken.
245 1 0 ▼a Flour water salt yeast : ▼b the fundamentals of artisan bread and pizza / ▼c Ken Forkish ; photographs by alan Weiner.
260 ▼a Berkeley : ▼b Ten Speed Press, ▼c c2012.
300 ▼a 265 p. : ▼b col. ill. ; ▼c 26 cm.
500 ▼a Includes index.
520 ▼a "From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives--enabling them to bake the breads they love in the time they have available--make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts"-- ▼c Provided by publisher.
520 ▼a "In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or complex levain, each of Forkish's impeccable recipes yields exceptional results. But in addition to the recipes, Flour Water Salt Yeast offers readers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. With a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, and tips for creating and adapting bread baking schedules that fit in readers' day-to-day lives (enabling them to bake the breads they love in the time they have available), Flour Water Salt Yeast is an indispensable resource for bakers, be they novices or serious enthusiasts"-- ▼c Provided by publisher.
650 0 ▼a Bread.
650 0 ▼a Pizza.
767 0 ▼t 밀가루 물 소금 이스트 ▼z 9788971905883 ▼w (211092)000046008581

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Medical Library/Monographs(3F)/ Call Number 641.815 F721f Accession No. 131053736 Availability Available Due Date Make a Reservation Service B

Contents information

Author Introduction

켄 포키시(지은이)

20년간 첨단산업에 몸담고 있던 켄 포키시는 실리콘 밸리에 있는 미국의 대기업을 뒤로한 채 베이커가 되기로 결심하였다. 그리고 오리건 주의 포틀랜드로 이주하여 2001년 <켄즈 아티장 베이커리>를 시작하였고, 이어서 2006년 <켄즈 아티장 피자>를 열었다. 포키시는 샌프란시스코 베이킹 인스티튜트(SFBI, San Francisco Baking Institute), CIA 그레이스톤(Greystone), 이탈리아의 토스카나 사포리타(Toscana Saporita), 프랑스의 폴 보퀴즈 연구소(l’Institut Paul Bocuse)에서 수업을 받았다.

Information Provided By: : Aladin

Table of Contents

Introduction

Part 1: The Principles of Artisan Bread
1:  The Backstory
2:  Eight Details for Great Bread and Pizza
3:  Equipment and Ingredients

Essay: Where Does Our Flour Come From?

Part 2: Basic Bread Recipes
4:  Basic Bread Method
5: Straight Doughs
6:  Doughs Made with
Pre-Ferments

Essay: The Early Morning Bread Baker’s Routine

Part 3: Levain Bread Recipes
7:  Understanding Levain
8:  Levain Method
9:  Hybrid Leavening Doughs

Essay: The 3-Kilo Boule

10:  Pure Levain Doughs
11:  Advanced Levain Doughs

Essay: Making a Bread (or Pizza) Dough You Can Call Your Own

Part 4: Pizza Recipes
12:  Pizza and Focaccia Method
13:  Pizza Doughs
14:  Pizza and focaccia
 
Lagniappe

Metric Conversion Charts

Acknowledgments

Index

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