Baking Perfect Bread

Baking great bread-- the kind that's crunchy on the outside, soft and chewy on the inside-- is easier than you think.  It just needs time.  Ken Forkish, author of Flour Water Salt Yeast:  The Fundamentals of Artisan Bread and Pizza, joined us to share a few secrets to making great bread dough.

  • Book Event
  • Friday, September 21,
  • Powell's City of Books, 1005 West Burnside, Portland

For more information about the book, visit this website.

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