September was a month of bread, and I have Flour Water Salt Yeast to thank for that. I am beyond glad that I picked up this book at Amanda’s recommendation. Where baking bread is concerned, this book may as well be the Bible. There is so much to learn, and Forkish does the job of teaching the novice well. Even I managed to bake with absolute success. I’ve been interested in baking bread all year, and recipes I’ve tried from pinterest and beyond have generally had mixed results. This is not so with what I got out of this book for a few reasons.
The first several parts of the book aren’t even recipes. Forkish guides you through the process of baking bread right from the beginning. From the equipment you need to the way to knead the dough, he leaves nothing out. Some of it is very specific to his methods, but I’m okay with that. I’m more likely to keep using his methods than venture out, so the proofing bowls I bought will continue to have use.
Last weekend, I unwrapped a brand new dutch oven to make my first loaf out of Flour Water Salt Yeast. It was the single largest equipment purchase I have ever made toward working out of the cookbook of the month. My dough, which fermented for five hours and was halfway into its second proof, looked perfect. I knew it was going to be a good bread.
The Saturday White Bread is the first recipe in FWSY, and as far as I can tell, one of the shortest in proofing time. Even so, this was longer than any loaf I had tried prior to picking up this book at Amanda’s suggestion. It was an intimidating process: measure by weight, mix by hand, knead it in the bowl, ferment for five hours, and then, when it came time, blind back that son of a bitch in my brand new dutch oven.
Guest Written by: Amanda Cruz, AKA Baking Waifu
Hello, Amanda here! I started baking bread about two years ago and fell in love with it as a hobby, so when Theresa expressed an interest in trying out bread making for herself, I was one of the people behind her with pompoms and a bag of flour. As a child I had a love for bread that bordered on a complex, and while I have more self control as an adult, there’s still something about a warm loaf of bread that makes me want to dive right in and forget balanced food groups.
I actually picked up baking on a whim, but with the gusto of a college student who has her own kitchen for the first time. My first loaf was tragic, lopsided and a bit anemic in color, but I ate it with the smug satisfaction of someone who had created a masterpiece. Since then, I’ve experimented with different recipes and cookbooks, but have only kept two up on my shelves. One of those is Flour Water Salt Yeast, and it’s quickly become a favorite.
An idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird.
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