Piglet Community Pick: Flour Water Salt Yeast
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luvcookbooks February 24, 2013
This is the best (read most useful) review I have read in this year's Piglet. I am getting this book and committing to work as hard as you did to make the recipes! Thank you thank you thank you!!
MarjorieR February 19, 2013
I couldn't agree with this review more. I'm obsessed with this book for all the same reasons. I learned about this book while taking an Ancient Rye Bread class at the Stone Turtle Baking school here in Maine. The owner/teacher of the school has taught for King Arthur for 30 years and could not say enough great things about this book. Nothing beats hot crackling bread out of the oven when your guest arrive for dinner. Eat bread!
Midge February 17, 2013
Thanks for an excellent review. I might just have to join the Dutch oven bread-baking revolution after all.
Kateq February 17, 2013
I LOVE this book. I read it with great pleasure and have made some of the best bread of my life following his instructions.
jennhill February 17, 2013
I live in Portland, where Ken Forkish has a bakery and pizza restaurant. I can't wait to get my hands on this book which I only just learned about. Ken's bread is the best I've ever had, hands down, crusty and chewy and perfect. His pizza is equally delicious! Thanks for the review, now I know what to expect and look forward to
I live in Portland, too! The bread & pizza crust are as close to Ken's Artisan as you can get at home. (Now if he'd only publish how to make is croissants and canelés!)
lifeofcolors February 16, 2013
This book has transformed my bread baking! I don't pretend to be a baker or chef but I've baked my own bread on and off for 25 years or so. I've used conventional methods and/or bread machine up until I bought this book, but the bread from this book is fantastic. I highly recommend it. I just don't like the flavor or texture as well of other breads anymore. :-)
BavarianCook February 16, 2013
Thanks for a great review! I just might have to get this book now! And, by the way, you are not the only person who dislikes salmon :)
Thanks! Do page through the book if you've got a chance -- it's really lovely. I'm glad to know I'm not the only one who doesn't care for salmon!
Fairmount_market February 16, 2013
Great review HLA! This really inspires me to continue exploring bread making. Would you recommend this book for baking with whole grains? I have a steady supply of locally grown whole wheat and rye flour from a CSA. I've been experimenting with recipes from Peter Reinhart's "Whole Grain Breads", but would like to try others as well.
There aren't any 100% whole grain breads in the book, but there are blends using from 40 to 75% whole wheat flour as well as a few breads containing smaller amounts of rye flour, wheat germ, and wheat bran.
ATG117 February 15, 2013
Great review--well written and informative. Sometimes I think I'm the only person in the world that doesn't care for sourdough.
Thank you! It's okay if you don't like sourdough. Sometimes I think I'm the only person who doesn't like salmon!
nannydeb February 15, 2013
Great review! Very inspiring! I've been dabbling with sourdough in a dutch oven with good results and am ready to move on. I must have this cookbook!
lapadia February 15, 2013
Great review, Sara! I love baking yeast breads of all kinds, there is just something about the feel of the dough, the kneading, shaping, creating, slowing down, waiting for it to rise…finally getting it into the oven, smelling the aroma throughout the kitchen and at last feeling the hot loaf fresh out of the oven, tapping it, tasting, sharing a fresh slice with others…it is all fun and for me somewhat therapeutic. Reading about your fun baking through this book has inspired me to buy another bread book, to experiment, to and take advantage of the equipment I have on hand…first stop = Pain Au Bacon!
It takes 5 days to build the levain from scratch, so you may as well explore some of the non-levain breads while you're waiting! I recently made the Harvest Bread with Poolish that contains a little wheat germ and bran -- it's got a really great flavor.
lapadia February 15, 2013
It all in the fun! Now...if only my little town didn't close the bookstore, will have to do a little traveling to get my hands on this book, or Amazon.
EmilyC February 15, 2013
What a great, thoughtful review, Sara! The sounds of that iron skillet pizza might be reason enough to buy this book.
The pizza dough was a revelation! And the iron skillet version is really nice - thick but still light and chewy. I think I'm going to have to plan a pizza night soon.
davidpdx February 15, 2013
Thanks for the review. I live down the street from Ken's bakery and wondered if I ever could make similar delicious loaves. Bought the book; started, like you, with the overnight bread; and it was outstanding. I've been told, "Why make it when you have Ken's in the neighborhood?" But, there is something uniquely satisfying about making your own bread. Your review will encourage me to march through the rest of the book!
There really is something immensely satisfying about making your own bread -- from the feel of the flour on your fingers to the whispery crackling noises the bread makes as it's cooling. I will say I'm more than slightly jealous of your proximity to Ken's!
Cristina S. February 15, 2013
What a great review! I find the idea of bread baking a bit intimidating, but you make it seem manageable. And now I'm hungry for everything you baked!
It is a bit intimidating at first, but definitely manageable! The hardest part is figuring out what will work for your schedule with the fermenting and proofing times. Forkish also has demonstration videos at the Ken's Artisan website: http://kensartisan.com/#/videos
Greenstuff February 15, 2013
Nice! I live in an area where I can buy great bread, and I'm always saying I won't make it much until I can have a bread oven in the back yard. But now, you have my Dutch oven calling to me. Thanks!
AntoniaJames February 15, 2013
Let's hope your Dutch oven is a 4 quart one as that is the only kind that Forkish recommends. Okay, he begrudgingly will let you use a 5 quart one, but warns that the bread won't be as good . . . ;o)
That's a good point AJ! Forkish used 4 quart ovens, but states about the 5 quart "...But you'll still get good bread, so why not take advantage of equipment you already have?" I used a 3.5 quart Dutch oven w/o any problem. If you need to invest in a Dutch oven the Lodge Cast Iron 4 qt. can be found for about $45 on Amazon.com, and was one of the ovens Forkish used for testing his recipes. In my mind the bread you can make will be worth the investment, but I don't claim to be unbiased!!
mrslarkin February 15, 2013
Beautifully written review, hla. Can't wait to get my hands on this one.
I am clearly enamored with FWSY. A large percent of my instagrams are now bread photos!
fiveandspice February 15, 2013
Awesome review Sara! I have The Breadbaker's Apprentice and thought maybe that was enough, but now I'm pining for this one. And for some of that olive bread!
I'm munching on a slice of Pain au Bacon. I can't decide which I like better -- olive or bacon -- so maybe next time I'll add both!
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