I bought and read Ken Forkish’s Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza a long damn time ago. Ok… maybe a year at most. I desperately wanted to try his methods and recipes for good bread. This Thanksgiving was a great excuse to throw my hat in the ring.
Baking bread isn’t just art and it isn’t just science, it is this odd yet beautiful mix of both that intrigues me.
These are my first two attempts following his recipes and methods from his book. The first is the Saturday White Bread and the other is the Overnight Poolish White Bread. The later was a hit at the T-day party I attended. Today I made a leftover steak sandwich with it.