Reddit reviews Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
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![Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]](https://m.media-amazon.com/images/I/51gg46QoJXL.jpg)
https://www.amazon.com/gp/product/B007SGLZH6
My workout yesterday was pretty damn good. I officially decided to stop taking hormonal birth control, and I'd like to focus on getting down to 170 lbs sooner rather than later so Plan B can be a real option for me should I need it. I was still in the BC induced depressive funk yesterday, but was mostly able to rationalize my way around it. I went for a 20 minute walk in the sweltering heat during lunch. Everything in me was screaming not to run yesterday, but I did so as usual (Hamilton soundtrack was def helpful there). I also tried upping some of my weights just a tad and cutting down on rests between sets. Since I've been focusing on losing weight for almost exactly a year now, I do a program my friend designed me that's low-to-moderate weight, moderate-to-high rep, doable with mostly dumbbells. Did my squats at 40 lbs for 3 sets of 12, supersetting with 40 lb bench press, with almost no rest. It's been a long time since I felt like a I might vomit during a workout, but for some reason it was really satisfying? And I was done with lifting and cardio in a little over an hour which gave me so much time yesterday evening to get other stuff done. A few months ago, it literally took me 2 hours from the time I walked in to the gym to the time I left. Really excited to be getting more efficient.
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Unrelated to fitness, I saw over on r/Breadit today that Ken Forkish's Flour Water Salt Yeast is on sale for Amazon Kindle (don't have to have a kindle, there's a free app!) for FOUR DOLLARS. I've been wanting to get into bread baking for a long time now, and this book is one of the best and most popular to learn all the things about artisan bread baking (and pizza dough!). It's also usually pretty pricey, so I absolutely jumped all over that sale. I even updated my iPad for the first time in... a few years just to download the Kindle app. I'm going to start reading it on my lunch break in an hour. So, you know, RIP my macros.
Its a book, also
https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals-ebook/dp/B007SGLZH6
Welcome to the hobby!
I like this book, The Bread Baker's Apprentice. It's got a bunch of great recipes and goes over the history of bread and a number of traditional techniques, with pictures! Other popular books are Flour, Water, Salt, Yeast and The Tartine Bread book.
A dough scraper, a lame (it's pronounced"lahhm", it's French), a banneton, some decent size mixing bowls with lids, kitchen scale, measuring cups and spoons, pizza stone/s, caste iron Dutch oven (for no Knead bread, super easy place to start), an oven I suppose would help if you don't already have one (extra points if it goes to 550*F).
And to save your arms, a good quality mixer. It'll be expensive up front, but I would recommend splurging on a good quality, reputable brand mixer and it'll last you 30 years if you take care of it. The purists will tell you you HAAAAAVE to knead by hand, and it's definitely a skill you should develop, but it's not absolutely necessary and some recipes would be nearly impossible without one. It'll save you a lot of time, effort and headache.
Anyway, all that should definitely get you started. Not all of it is necessary to start, but you seem pretty interested and serious about it, so I want to set you up for success.
It's a popular book.
https://www.amazon.com/dp/B007SGLZH6/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
Flour, Water, Salt, Yeast by Ken Forkish was my gateway bread book. Pretty straight forward technique/recipes - good stuff.
Also:
/r/breadit or/and /r/breaddit are amazing.
Good luck!
Heh, Artisan Bread Steve! Best old bread making dude in the business. /u/icyblack introduced me to that recipe! I make that no-knead bread all the time. I also make the Serious Eats pizza dough. I've made both over 20 times each.
Not to get too technical about it, but they are different recipes. The hydration is different and the pizza dough uses oil.
Pizza dough requires more time for gluten production and TBH, flavor production.
If you use the bread process (which is SUPER short for any risen dough) you will get dough that will not be spreadable to fill the pan, it will lack gluten production. It will also lack flavor. The pizza dough needs at least 8 hours. I think the 24 hour dough is even better.
TLDR: No, you can't. You need the 8-24 hours for pizza dough. Sorry.
Also, someone else mentioned /r/Breadit which is an excellent resource.
If you want a real technical explanation of gluten production and baker's percentages, read Flour, Water, Salt, Yeast.
I love baking bread, omg. I don't even eat it any more but I love to bake it. I bought the book Flour Water Salt Yeast and it is AWESOME and has really great recipes. It's awesome and I love it and I can't suggest it enough.
I am not sure of what you already have or what you would need, I am listing a few things on top of my head:
direct link, just in case
Does she have this book? http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals-ebook/dp/B007SGLZH6
With a no-knead recipe it could be that your loaf is rising but then collapsing in the oven.
Is your dough rising properly during the bulk fermentation phase?
Have you ever tried one of Ken Forkish's recipes? https://www.amazon.ca/Flour-Water-Salt-Yeast-Fundamentals-ebook/dp/B007SGLZH6
https://www.amazon.ca/Flour-Water-Salt-Yeast-Fundamentals-ebook/dp/B007SGLZH6
4 ingredients, no bread machine.
Thanks!, its the glorious Flour Water Salt Yeast book by Ken Forkish: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals-ebook/dp/B007SGLZH6/ref=sr_1_1?ie=UTF8&qid=1523906966&sr=8-1&keywords=FSWY
Try r/breadit for your bread baking questions.
It's not clear what you are trying to short-cut in doing this - if you want to salvage a sourdough culture, then most store bought bread won't work because it's made using yeast only. Much of the quality in breadmaking is in the process for making it - mixing, kneading, proofing, shaping, baking. Excellent quality breads can come from simple flours, water, and salt because the baker's technique is good.