Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Overall Ranking: 1) Recipe Royalty
Backgrounder: My journey with Flour Water Salt Yeast (FWSY) began, improbably enough, on a clearance rack at an Amazon grocery store. I had bread on my shopping list, a mundane item I usually grabbed without a second thought. But something about this book, tucked away amongst the discounted cookbooks, caught my eye. Instead of reaching for a loaf off the shelf, I decided to take a chance. Little did I know that this impulse buy would change my life forever. It only took one loaf – one immaculate, amazing, beautiful loaf – to ignite a fire within me. The bread was so good, so far beyond anything I'd ever made (or even bought), that I suddenly felt like I could conquer the culinary world. I was emboldened. I started making everything from scratch: homemade butter, flaky croissants, even date-filled grilled cheese (don't knock it 'til you try it!). And now, here I am, years later, writing a blog about cookbooks, all thanks to that fateful clearance rack and the transformative power of a single loaf of bread. It's funny how life works, isn't it?
I can't give this book enough praise. It's the kind of book that makes you want to quit your job, move to a rustic cabin, and spend the rest of your days covered in flour, lovingly nurturing sourdough starters and shaping boules. Forkish, a master baker himself, demystifies the art of artisan bread making, breaking down the seemingly complex process into manageable steps. This isn't just about throwing some ingredients together and hoping for the best; it's a deep dive into the science and the soul of bread. He emphasizes the importance of understanding the fundamentals – the interplay of flour, water, salt, and yeast – and how even small changes can dramatically impact the final product. It's a book that empowers you to not just follow a recipe, but to truly understand what you're doing, turning you from a recipe follower into a bread creator.
But don't let the "fundamentals" talk scare you off. Forkish's writing is clear, concise, and surprisingly engaging. He's not just a technical expert; he's a passionate teacher, guiding you through the process with encouragement and enthusiasm. He shares his own experiences, both successes and failures, making the journey feel less intimidating and more like a collaboration. Flour Water Salt Yeast isn't just about making beautiful loaves of bread; it's about connecting with a tradition that's been around for centuries. It's about the satisfaction of pulling a perfectly baked loaf from the oven, the aroma of freshly baked bread filling your kitchen, and the simple pleasure of sharing it with friends and family. It's a book that will not only improve your bread-baking skills but will also deepen your appreciation for the craft.Be warned, though: once you start down this path, you may never look at store-bought bread the same way again. There will be a point where you start judging bread by its SOUND. And you will be correct.
Before you start cooking/baking
Special Equipment Needed
Let's talk tools, shall we? Flour Water Salt Yeast isn't overly demanding when it comes to equipment, and most of which you should already have on hand. All the mixing will be done by hand so there is no need for a stand mixer.
Forkish does recommend a few key tools to set you up for success. While you can technically get by with some substitutions, these items will make your bread-baking journey significantly smoother and more enjoyable.
- Absolute Essentials You Should Buy Right Now
- Dutch oven: While there are several hacks to getting the perfect loaf with a delicious crumb and crust while still being soft and chewy. Bread Ovens/Dutch Ovens are the secret. This heavy, lidded pot is crucial for trapping steam during baking, creating the perfect environment for a crispy crust and a beautifully open crumb. Forkish emphasizes the importance of heat retention, and a Dutch oven delivers that in spades. Plus, when its not baking bread it's amazing for soups and brazes. Really anything you would do in a pot.
- Digital scale: If you don't have one, this is your best friend. You'll find your dirty dish counts shrink exponentially because you won't need to break out three measuring spoons each time you want to bake. Plus, precision is key in bread baking, and measuring ingredients by weight is far more accurate than using volume measurements. It is going to help your breads come out consistently. Trust me, your loaves will thank you.
- Pro tip: Get a scale that has a pull-out display. Your dough tubs are going to be big and you don't want the scale numbers to be covered. I've used the OXO Good Grips 5-lb Food Scale with Pull-Out Display for the last 3 years and have absolutely loved it. I use it every single day and haven't needed to charge or swap out its battery. 95% of the time it has been perfect in every way, but on occasion I have tried making 4+ loafs at one time and had to separate my doughs out because I had maxed out the weight at 5 pounds. Again, 95% of the time it has been exactly what I needed but if you are planning on making more than two loafs at a time you should shoot for one with a higher weight limit.
- Instant Read Probe Thermometer: At first you are going to need this because FWSY is very specific when it comes to temperatures, both of the water you add and the resting dough temperature of your mixed doughs. This can be any kind, and you can get 'em for $15 easy. Mine is a cheapo one and I have no complaints. Plus you can use it for temping meats and candies. Very multi-functional.
- Bench scrapers: Plastic, metal, it doesn't matter, and you will find it is another essential, making it easy to handle and shape the dough, as well as keeping your work surface clean. I have two stainless steel and three plastic ones. I use them almost every day and they're stupid cheap. A perfect tool and multifunctional in every way.
- Highly Recommended But Easily Substituted
- Dough Tubs: Forkish recommends a Cambro translucent polycarbonate 12 Quart Round Tub model number RFSCW12 (If you end up buying this don't forget to buy the LID. It is typically sold separately). It sounds like a lot, but it is essentially just a really big bowl that lets you see/mark how much a loaf has reason. Any food grade container or large pot will work though. Did I shell out the money to buy it? Yes, I did, and I have loved using it. It makes me feel fancy when I mix the doughs, and it is easy to see when a dough double or triples in size with one quick glance. It is HUGE so it does take up an entire cabinet/shelf all by its lonesome and it isn't really necessary so long as you have a large bowl. I like it and if you have the space I'd recommend it, but otherwise you can skip this one.
- He also recommends getting a 6 quart. Same logic applies
- Proofing basket (or banneton): These baskets are funny, but they help the dough maintain its shape during the final rise, resulting in a more aesthetically pleasing loaf. While not strictly necessary, it's a worthwhile investment for achieving that professional look. Unfortunately, these are not multifunctional, and you can only use them for doughs/breads. I have yet to see or know how to do anything else with them.
- Pizza Specific
- Pizza stone: Not essential as Forkish has several pizzas that can be made in oven proof skillets, but I have found that this is magical slab of heat-retaining goodness is a great way to create a crust that's both chewy and crispy. Experts swear it is the holy grail of pizza perfection. I got a figment branded 14"x16" Cordierite Pizza Stone at Target for $20 and I think it is stellar. Plus it will store nicely alongside your baking sheets. I also regularly use it for things like tortillas and pita bread. Cleaning it is super easy as well since the oven runs so hot that all you have to do is wipe it off once its cooled.
- Pizza Peel: Only necessary if you use the pizza stone. I wish I could give you more direction than try it out both metal and wood to see what you like. I suck at using both and my wife is great at using both. Forkish prefers wood, so go either way and let me know what you think.
Beyond these core items, there are a couple odds and ends like mixing bowls, an oven thermometer and a sharp knife for scoring the dough. But really, the Dutch oven, scale, bench scraper, and proofing basket are the bread-baking MVPs, setting you up for artisan bread success. Everything else is just fluff.
Potential Challenges You May Run Into:
While Flour Water Salt Yeast provides clear instructions, there are a few common challenges you might encounter on your bread-baking journey. First, sourdough can be temperamental. Nurturing a starter takes time and patience, and sometimes, it just doesn't cooperate. You might struggle to get it active and bubbly, which can affect the rise of your dough. Don't get discouraged! It is all about trying and you learn from your failures.
If you get frustrated, there are plenty of resources available online and in the book to troubleshoot starter issues. If Flour Water Salt Yeast isn't in depth enough check out The Perfect Loaf blog which is dedicated to sourdough baking. That entire blog is a treasure trove if you ever find yourself struggling. Plus, the blog also has published The Perfect Loaf Cookbook, which is another one of the best bread baking books I have ever come across. Between these two books you could open your own bakery. If you want to read my thoughts on it, check out the Books to Bowl review of The Perfect Loaf here.
Second, the long fermentation times can be a bit daunting, especially if you're used to quick and easy recipes. It requires planning and patience, and sometimes life gets in the way. But the reward of a deeply flavorful loaf is worth the wait. You also may be concerned about not timing everything perfectly. Bread is VERY forgiving so if you overproof or underproof or the bread doesn't rise in the oven you will still end up with something delicious that will be eaten. It just may not be posted to instagram. But each time that happens, it's a learning moment and the next one will turn out. I promise.
Another potential hurdle is shaping the dough. It can be tricky to develop the proper technique, and your first few loaves might look a little…rustic. But practice makes perfect! Don't be afraid to experiment and watch videos online to get a better sense of how it should feel. The first couple times stuff will feel sticky, but then you get that rythm down and to quote Forkish, "It will feel real good in your hands". Finally, scoring the dough can be a bit nerve-wracking. So don't do it. Forkish even recommends letting the loaf naturally burst open at the top like a flower blooming. It looks beautiful. But if you want to score it, score it. You will be making the prettiest loaves no matter your approach.
Don't be afraid of the time commitment! But you do need to plan ahead
While the total time commitment can seem daunting at first, it becomes less intimidating once you get into a rhythm. You can often incorporate the fermentation times into your daily routine. For example, you might mix the dough in the evening, let it ferment overnight, shape it in the morning, and bake it in the afternoon. Forkish also offers some variations with shorter fermentation times, but the long, slow rise is generally what contributes to the complex flavors of his bread. So, while you won't be spending all day actively working with the dough, you do need to be mindful of the timing and plan your bread-baking sessions accordingly. It's a process that rewards patience and planning, but the results are well worth the wait.
Recipe Breakdown
- 5% Same Day Breads, 2 recipes
- 5% Overnight Fermentation/Proofing Breads, 2 recipes
- 10% Preferment Breads, 4 recipes
- 23% Levain (Sourdough) Breads, 10 recipes
- 5% Advanced Levain Breads, 2 recipes
- 50% Pizza, 21 recipes
- Doughs, 4 recipes
- Sauses, 3 recipes
- Neapolitan, 5 recipes
- Skillet, 6 recipes
- Foccassia,3 recipes
- 2% Desserts, 1 recipe
Ingredient Affordability:
Let's talk money, honey. Flour Water Salt Yeast won't exactly break the bank ingredient-wise, unless you suddenly develop a taste for imported Italian Tipo "00" flour and start bathing in it. The core components are, as the title suggests, flour, water, salt, and yeast. These are staples most kitchens already possess or can acquire on the cheap. You might need to invest in a few different types of flour as you delve deeper, but even then, we're not talking caviar and truffles here. It's bread, people. Delicious, life-changing bread, but bread nonetheless.
So, while your newfound bread-baking obsession might lead to some impulse purchases of fancy cheeses and artisanal jams to accompany your creations (because, let's face it, homemade bread begs for delicious toppings), the actual cost of the bread itself is surprisingly manageable. You might even save money by ditching the store-bought stuff!
Why I Love it/Like It/Pass on It/Avoid It:
And then there's the pizza. Oh, the pizza. Forkish's pizza dough recipe is a game-changer. It's so good, it will knock your socks off. I'm not exaggerating. It's the kind of pizza that makes you question why you ever bothered ordering takeout. It's the kind of pizza that makes you want to throw a pizza party every weekend. It's the kind of pizza that is so good he goes on to write an entire book on just pizza.
If you're even remotely interested in bread (or pizza!), I implore you: get this book. It will change your life. It will change your taste buds. It will change your perception of what bread can be. It's that good. Seriously. Go. Now. Buy it. You won't regret it. I promise. (And if you do, well, at least you'll have some amazing bread to console you.)
Key Strengths:
Comprehensive Instruction: Forkish provides incredibly detailed instructions, leaving no stone unturned. He explains the why behind each step, not just the how, empowering you to understand the process and make adjustments as needed.
Focus on Fundamentals: The book emphasizes the importance of understanding the core principles of bread making – flour, water, salt, and yeast. This foundational knowledge allows you to adapt recipes and develop your own baking style.Clear and Engaging Writing: Forkish's writing is clear, concise, and surprisingly engaging. He's a passionate teacher, and his enthusiasm is contagious.
Beautiful Photography: The book is filled with stunning photographs that showcase the beauty of artisan bread. You'll also find pages of helpful visual guides to the shaping and scoring techniques.
Variety of Recipes: While the focus is on fundamental techniques, the book includes a variety of recipes for different types of bread, from classic boules to flavorful pizzas.
Inspiration and Empowerment: The book inspires you to not just bake bread, but to truly master the craft. It empowers you to create delicious, artisan-quality bread in your own home kitchen.
Who Should Buy This Book?
Flour Water Salt Yeast is a fantastic resource, and it is for EVERYONE. Here's who I'd recommend it to:
People Who Want to Bake from Scratch: If you're passionate about doing things yourself from scratch, this book is a must-have. It's a comprehensive guide that will teach you everything you need to know to make artisan-quality bread at home.
Anyone Who Wants to Understand Bread Making: If you're curious about the science and artistry behind bread, this book will give you a deep understanding of the process. It's not just about following recipes; it's about learning the fundamentals.
Those Looking for a Challenge: If you're looking for a challenging but rewarding culinary project, this book is a great choice. Mastering artisan bread baking is a truly satisfying accomplishment.
Recipes that wowed or grossed me out: (with pictures)
Typically, this is where I would discuss the various recipes that I have tried from the books and let you know how I would review them individually. Well, this won't be a review; it will be a love letter. A four-year-long, flour-dusted love letter to Flour Water Salt Yeast. This book and I? We've been through thick and thin and many, many loaves of bread together. I've baked this book cover to cover, from the simplest same-day loaf to the most temperamental sourdough and let me tell you: it's worth every single penny. Even if you skip the levain breads (though I highly recommend giving them a try eventually!) and stick to the same-day, overnight, and pizza recipes, you'll get your money's worth tenfold. Seriously, this book has transformed my kitchen into a bread-baking haven, and I can't imagine my life without it.
Now, I'd love to tell you about every single loaf I've lovingly crafted from the pages of this book, but alas, my bread-baking journey hasn't been meticulously documented. There have been dozens of loaves devoured before I could even snap a picture (they were that good). But fear not, dear reader, for I will share a few standout recipes, the ones that have earned a permanent place in my baking repertoire. These are the recipes that have become staples in my kitchen, the ones I turn to time and time again when I'm craving the comfort of warm, homemade bread or the joy of a perfectly charred pizza. So, grab a glass of wine (or maybe a homemade sourdough ale, if you're feeling adventurous) and join me as I reminisce about a few of my favorite Flour Water Salt Yeast recipes.
Overnight 40% Whole Wheat Bread
The "Overnight 40% Whole Wheat Bread" has earned a permanent spot in my kitchen's hall of fame. It's my go-to loaf for so many reasons, but mostly because it's the perfect balance of convenience and flavor. The overnight ferment makes it incredibly easy to fit into my schedule. I can decide around 5pm that I want bread for the next day, prep the dough when I get home, do other stuff, shape the loaves before bed, let it do its thing while I sleep, and then bake it in the morning. It's like magic – I start my day with the aroma of freshly baked bread, ready to begin on a delicious note. But it's not just the convenience that makes this loaf a winner; it's the flavor. The 40% whole wheat flour adds a nutty, earthy complexity that elevates it beyond your average white bread. It's not overwhelmingly whole wheat-y; it's just the right amount to add depth and character.
This bread is a chameleon in the kitchen. It's fantastic for sandwiches, providing a sturdy and flavorful base for all sorts of fillings. It toasts beautifully, making it ideal for croutons that add a touch of rustic charm to salads and soups. Grilled cheese? Forget about it. The slightly tangy flavor and chewy texture create the perfect canvas for melted cheese. And honestly, sometimes I just enjoy a thick slice of it plain, maybe with a little butter or a drizzle of honey. It's that good. It's a versatile loaf that can handle anything you throw at it, from simple weeknight meals to more elaborate culinary creations. The Overnight 40% Whole Wheat Bread is my workhorse, my reliable companion in the kitchen. It's the loaf I turn to when I want something delicious, satisfying, and easy to make. It's the kind of bread that makes you feel like a professional baker, even if you're just a home cook with a love for good bread.
Same-Day Straight Pizza Dough
I haven't had frozen pizza in so long, and this pizza dough is to blame. Forget those sad, floppy crusts you get from store-bought dough; this recipe delivers a chewy, slightly tangy crust that's the perfect canvas for your favorite toppings. It's the kind of crust that can stand up to a generous amount of sauce, cheese, and whatever culinary creations your heart desires. It also makes a lot. The recipe makes five 340 gram dough balls or five 12-inch pizzas once you toss them in the oven. Plus if you don't use them all in one night they store great, can be frozen and turned into calzones, desserts, or any other number of delicious things. What I love most about this dough is its simplicity. All of the techniques you use to make your loafs transfer over to the pizza dough. There is nothing extra to learn aside from a single step where you pretend the dough is a steering wheel and drive your car till you get your round pizza ready for toppings. Sounds silly, but it's that visual that makes it so easy. Same goes for the ingredient just flour, water, salt, and yeast – and the instructions are clear and easy to follow. Forkish breaks down the process into manageable steps, making it accessible even for beginner pizza makers.
The dough comes together quickly, and the short fermentation time means you can go from craving pizza to devouring a hot, homemade pie in just a few hours. It's perfect for a weeknight dinner, a casual get-together, or any time you need a pizza fix, fast. And don't let the "same-day" aspect fool you; this dough is packed with flavor. It might not have the complexity of a long-fermented sourdough, but it's still far superior to anything you'll find in a store. It's a testament to Forkish's mastery of bread making, a reminder that even "quick" recipes can deliver exceptional results. If you're looking for a reliable, delicious, and relatively fast pizza dough recipe, look no further. This is it.
Dependent: Smooth Red Sause
And let's not forget the perfect partner for this incredible dough: the Smooth Red Sauce. It's a simple sauce, but like the pizza dough, it's packed with flavor. It's as simple as a recipe can be, relying on high-quality tomatoes, garlic, and a touch of oregano to create a bright, vibrant sauce that complements the pizza perfectly. It's the kind of sauce that clings to the crust, adding a burst of tomato goodness with every bite. What I appreciate about this sauce is its versatility. While it's designed to pair beautifully with the pizza dough, it's also a fantastic base for other dishes, from pasta to chicken parmesan. It's a kitchen staple, a recipe you'll find yourself reaching for time and time again. The combination of the Same-Day Straight Pizza Dough and the Smooth Red Sauce is a pizza match made in heaven. It's a simple, delicious, and satisfying meal that you can whip up any time the pizza craving strikes.
Pro tip: beyond the typical pizzas there is also a "Sweet Potato and Pear" pizza that you should make. It is an absolute must at every get together at my house since I had my friends try it.
Books to Bowls OUT!
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