在高新技术行业从业20年之后,肯·福克斯毅然离开硅谷,去做一名专业烘焙师。他搬到俄勒冈州的波特兰,2001年创办了“肯的手工比萨店”。福克斯曾在旧金山烘焙学院、美国烹饪学院格雷斯通分校、意大利托斯卡纳萨波里塔烹饪学校以及法国的保罗·博谷斯酒店和厨艺学院培训学习。
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast , Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether you’re a total beginner or a serious baker, Flour Water Salt Yeas t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
这本书的声望非常高,绝版之后很多地方都是高价出售。我基本上看完了这本书,看完之后感觉这本书的水平确实很高。作者是真正懂得只用面粉,水,盐,酵母做出好面包的人。但问题你在家庭里,为什么只用这四种原料呢?我们还有奶油,还有糖。第二是,它的设备比较复杂。面包是在...
评分这本书的声望非常高,绝版之后很多地方都是高价出售。我基本上看完了这本书,看完之后感觉这本书的水平确实很高。作者是真正懂得只用面粉,水,盐,酵母做出好面包的人。但问题你在家庭里,为什么只用这四种原料呢?我们还有奶油,还有糖。第二是,它的设备比较复杂。面包是在...
评分这本书的声望非常高,绝版之后很多地方都是高价出售。我基本上看完了这本书,看完之后感觉这本书的水平确实很高。作者是真正懂得只用面粉,水,盐,酵母做出好面包的人。但问题你在家庭里,为什么只用这四种原料呢?我们还有奶油,还有糖。第二是,它的设备比较复杂。面包是在...
评分这本书的声望非常高,绝版之后很多地方都是高价出售。我基本上看完了这本书,看完之后感觉这本书的水平确实很高。作者是真正懂得只用面粉,水,盐,酵母做出好面包的人。但问题你在家庭里,为什么只用这四种原料呢?我们还有奶油,还有糖。第二是,它的设备比较复杂。面包是在...
评分这本书的声望非常高,绝版之后很多地方都是高价出售。我基本上看完了这本书,看完之后感觉这本书的水平确实很高。作者是真正懂得只用面粉,水,盐,酵母做出好面包的人。但问题你在家庭里,为什么只用这四种原料呢?我们还有奶油,还有糖。第二是,它的设备比较复杂。面包是在...
烤面包入门的好书
评分很实用的基础书籍,按照书中所述配方,制作工艺走一遍,还原度极高。
评分欧包入门必做
评分入门必备了,每一步的讲解得很详细、周全,按着做不会出错
评分Ken的方法真的太喜欢了,每个包切开来都是满满的感动,爱上了这一口,停不下来~
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