One of the best books on baking bread on the market.
The book is built much like a textbook, each chapter deals with a different concept of bread baking (the chapter on fermentation alone is worth the read). Despite the no-nonsense approach I still found it to be entertaining and fun to read.

The books give a good basis for everything bread baking related and various types of dough. Ken Forkish delves deeply into the details that other books skip or ignore.

You can learn a lot of formulas here for most of the Artisan bread home bakers likes to bake, and a deep understanding of the science behind baking and the Ingredients we often use. He goes down on the baker’s mathematics, why a recipe is built in one form or another, how to identify mistakes, etc. An added bonus is the Beautiful visual aesthetics of the book.

This should defiantly be one of your first bread baking books.

Flour, Water, Salt, Yeast - Fundamentals of Artisan Bread

SKU: 9781607742739
C$41.00Price