The Saturday 75% whole wheat bread from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

  • whole wheat flour
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  • 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
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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

  • hashi on February 01, 2025

    Tasty bread with a crispy crust. I’m a beginner bread bakers and after making a second type of bread from this book, the process is way less overwhelming.

  • Rebeccajwj on April 05, 2022

    Just ok for me. I will admit that I have struggled some with this book. I am more accustomed to crust and crumb or The bread makers apprentice. I have cooked many out of other books. This book makes a lot of sense to me and is very attractive but This is the second recipe that has not impressed. Maybe I’m doing something wrong.

  • Edkasky on April 09, 2021

    Wonderful, full-grain flavor. Easy recipe and the directions are very clear. I used white whole wheat for the white flour and added 20% botanical blend #2 from Sourdough School. A friend described it this way, "It tastes alive!"

  • Katti on January 22, 2013

    Light texture for such a high percentage of whole wheat. Tasty crust.

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