There are so many nuances involved in the bread making process that a single recipe can’t give you – plus you get the full Forkish back story in his book. It is full of step by step photos showing exactly how to make the bread in such detail that this recipe alone can’t give. Happily the recipe for this great pizza is in Flour Water Salt Yeast where it is given the pages and accompanying photos it deserves.Īlthough I have here the complete recipe for the Overnight White Bread, I can’t stress enough how important it is to get the full experience by buying and reading Forkish’s book.
When I asked Forkish if he’d share a share a recipe in Made in America he generously sent me his recipe for Neopolitan Pizza – including the detailed recipe for the Overnight Pizza Dough – it came in at 7 pages and due to space issues sadly had to be cut from the book – a decision I bitterly regretted at the time and still do. After just a couple of months of baking bread myself I can see how addictive and satisfying the process is.
Ask any good baker a simple question about dough and you should be engrossed in a fascinating discussion for hours. He’s the owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, and one of those passionate obsessive bakers – it seems to attract this personality type. I took this photo of his chef’s coat as a souvenir:
I met Ken briefly one cold wet afternoon at the Heathman Hotel in Portland during my travels for Made in America. Here’s the best part – if you use organic flour and make bread from scratch it means your body can digest it more easily and it’s better for you than mass produced bread. The secret to this life changing experience is Ken Forkish’s new book Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. This post may well change your life – I know it changed mine – and several other friends who I’ve already shared this with.
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