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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Recent Reviews

Overnight Country Blonde reviewed by jenncc

21st March 2018

This is an excellent loaf of bread! There is a small amount of wheat and rye flour that gives this bread a lot more character than your average blonde/white loaf. As the title implies this is a 2 day process and mine needed a couple extra folds and...
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Harvest Bread with Poolish reviewed by jenncc

13th March 2018

I'm giving this a 5 star review even tho the bread I produced was probably only about 3 1/2 to 4 stars. Like all the recipes in this book, the instructions are thorough and there are plenty of photos to help you along. I know what I did wrong (rushed...
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The Saturday White Bread reviewed by jenncc

27th February 2017

This dough comes together quickly and, considering the relatively short fermentation, it has very good flavor. I did use 10 percent whole wheat flour. Dough was very easy to work with and I will certainly be making this again when I don't want to refresh...
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Overnight Pizza Dough with Levain reviewed by jenncc

14th September 2015

This produced a wonderful pizza! The dough was easy to work with, the directions are clear and concise, and the flavor/texture were superior to any dough I have made at home (and many crust I have had at restaurants!). I suggest following the time...
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