Weeknight 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

  • Rutabaga on November 10, 2017

    As expected, this was a wonderful bread, nicely chewy with large pockets of air, just like Forkish states in the recipe intro. The kids are mad for it; my oldest went so far as to say it was the best bread in the world (at six he's prone to hyperbole, but that's still high praise). My crust was a little tough, but that may have been because it sat out on the counter all day before we ate it. Toasting it fixes that issue handily.

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