Channel Title: Ken Forkish Channel Description: Home of the How To's from Ken Forkish's James Beard Award winning, New York Times Bestselling baking cookbook Flour Water Salt Yeast, all-around guide to pizza-making The Elements of Pizza, and the new cookbook Evolutions in Bread, featuring pan breads, Dutch oven loaves, pizza, and more. Ken Forkish opened Ken's Artisan Bakery in Portland, Oregon in 2001, serving freshly baked bread, croissants, cakes, coffee, and lunch items. After the success of Monday Night Pizza at the bakery, Ken opened Ken’s Artisan Pizza in 2006, serving Neapolitan-style pizzas nightly. Following years of research and honing his craft, Ken wrote Flour Water Salt Yeast, which was published in 2012, earning him a James Beard Award and a spot on the New York Times Bestsellers list. Then in 2016, The Elements of Pizza, Ken's second cookbook, was published. In 2022, Evolutions in Bread, Ken's second bread-focused book and third cookbook, was published. <video> Evolutions in Bread: Shaping a Pan Loaf Description: How to shape a pan loaf following the recipe in Evolutions of Bread. Order Evolutions in Bread: bit.ly/EvolutionsInBread Order The Elements of Pizza: bit.ly/ElementsOfPizza Order Flour Water Salt Yeast: bit.ly/KFFlourWaterSaltYeast </video> <video> Kneading the Dough Description: </video> <video> Evolutions in Bread: Making Pizza Dough Description: How to make pizza dough from your extra sourdough starter. Full recipe and instructions in the book! Order Evolutions in Bread: bit.ly/EvolutionsInBread Order The Elements of Pizza: bit.ly/ElementsOfPizza Order Flour Water Salt Yeast: bit.ly/KFFlourWaterSaltYeast </video> <video> Evolutions in Bread: Mixing the Bread Dough Description: How to mix your bread dough with levain culture, a crucial step in all of the bread recipes in Evolutions in Bread. Order Evolutions in Bread: bit.ly/EvolutionsInBread Order The Elements of Pizza: bit.ly/ElementsOfPizza Order Flour Water Salt Yeast: bit.ly/KFFlourWaterSaltYeast </video> <video> Finished Pizza Description: </video> <video> Loading the Peel Description: </video> <video> Evolutions in Bread: The Ingredients Description: An overview of the ingredients needed to make the pan breads, Dutch oven loaves, and pizza dough in Evolutions in Bread. Order Evolutions in Bread: bit.ly/EvolutionsInBread Order The Elements of Pizza: bit.ly/ElementsOfPizza Order Flour Water Salt Yeast: bit.ly/KFFlourWaterSaltYeast </video> <video> Evolutions in Bread: Folding the Dough Description: A demonstration for how to fold the bread dough, as described in Evolutions in Bread. Order Evolutions in Bread: bit.ly/EvolutionsInBread Order The Elements of Pizza: bit.ly/ElementsOfPizza Order Flour Water Salt Yeast: bit.ly/KFFlourWaterSaltYeast </video> <video> Shaping Into A Pie Description: </video> <video> Roman Style Description: </video> <video> Evolutions in Bread: Shaping a Dutch Oven Loaf Description: A demonstration on how to shape a Dutch oven loaf from Evolutions in Bread. Order Evolutions in Bread: bit.ly/EvolutionsInBread Order The Elements of Pizza: bit.ly/ElementsOfPizza Order Flour Water Salt Yeast: bit.ly/KFFlourWaterSaltYeast </video> <video> Mixing the Dough Description: </video> <video> Building the Pizza Description: </video> <video> Par Bake Description: </video> <video> Evolutions in Bread: Levain (the secret sauce) Description: Explaining the "secret sauce" found in the recipes from Ken Forkish's book Evolutions in Bread and why it will make all the difference in your breads. Order Evolutions in Bread: bit.ly/EvolutionsInBread Order The Elements of Pizza: bit.ly/ElementsOfPizza Order Flour Water Salt Yeast: bit.ly/KFFlourWaterSaltYeast </video>

Description

Home of the How To's from Ken Forkish's James Beard Award winning, New York Times Bestselling baking cookbook Flour Water Salt Yeast, all-around guide to pizza-making The Elements of Pizza, and the new cookbook Evolutions in Bread, featuring pan breads, Dutch oven loaves, pizza, and more.

Ken Forkish opened Ken's Artisan Bakery in Portland, Oregon in 2001, serving freshly baked bread, croissants, cakes, coffee, and lunch items. After the success of Monday Night Pizza at the bakery, Ken opened Ken’s Artisan Pizza in 2006, serving Neapolitan-style pizzas nightly. Following years of research and honing his craft, Ken wrote Flour Water Salt Yeast, which was published in 2012, earning him a James Beard Award and a spot on the New York Times Bestsellers list. Then in 2016, The Elements of Pizza, Ken's second cookbook, was published. In 2022, Evolutions in Bread, Ken's second bread-focused book and third cookbook, was published.

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