Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

A treasury of recipes for world-class breads and pizzas is complemented by schedules that can be adapted for busy home bakers, sharing instructions for preparing high-quality artisan recipes using basic straight dough, pre-ferment dough and complex levain. 12,000 first printing.

• | Author: Ken Forkish
• | Publisher: Random House USA Inc
• | Publication Date: Sep 18, 2012
• | Number of Pages:
• | Language:
• | Binding: Hardback
• | ISBN-13: 9781607742739
• | ISBN-10: 160774273X