The Saturday white bread from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • unbleached white flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Sylfea on September 05, 2025

    This worked well from the very first time. Need to plan your schedule around making this though, not a last-minute or impulse option.

  • Bumbledog on August 06, 2025

    Easy and turned out beautifully! Probably not a repeat because the subsequent recipes are even more worth it, but a great recipe for beginning.

  • christineakiyoshi on December 26, 2024

    Super easy and consistent recipe. 5 stars

  • Acarroll on January 18, 2023

    Simple and delicious. Not much flavor but good basic bread recipe.

  • twoyolks on January 01, 2019

    This bread produces a great crumb and a good crust but there really isn't much flavor in the bread itself. It's pretty easy but just too bland.

  • MmeFleiss on May 28, 2018

    Totally impressive loaf for so little effort. It made me excited to go back into bread baking.

  • jifar on April 15, 2013

    I also found this recipe very successful. Beautiful thin crisp crust and silky texture to the crumb, v. happy.

  • Katti on November 18, 2012

    Dark, flavourful crust and an airy, moist and mild tasting crumb. Yummy :) The recipe was easy to follow, and the total hands-on time was minimal. Time does most of the work for you. I did have to plan my day around the baking schedule though. I've started substituting 15% of the wheat flour with rye flour, which I think improves the flavour

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