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

  • unbleached white flour
  • instant yeast

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

  • twoyolks on January 03, 2019

    This bread had a great crust and a great crumb. It also developed a decent amount of flavor during its long rise time.

  • Rutabaga on August 29, 2016

    This was my first time baking bread in a Dutch oven, and I have to say it really works. Although I didn't follow Forkish's instructions to the letter (my scale battery had gone out, so I had to measure by volume, I didn't mix the autolyse quite as well as I should have, and I didn't take any temperature readings), the bread turned out crustier, airier, and more flavorful than I could ever have hope to bake at home before. I think I cut into the loaf a little sooner than I should have, which crushed some of the lovely air pockets, but this was a fantastic first try.

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