The Bread Builders: Hearth Loaves and Masonry Ovens
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- ISBN13: 9781890132057
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Making the perfect loaf of bread — a challenge that has captivated centuries of bakers — is now the rage in the United States, from Waitsfield, Vermont to San Francisco, California. The resurgent village baker is at the center of this trend, leading the way to a crusty future while maintaining a firm foothold in the past.
“The Bread Builders: Hearth Loaves and Masonry Ovens” by Alan Scott and Daniel Wing profiles the people, equipment, and procedures for making world class bread. Thoughtful, informative, and spirited, this book helps the reader know how to bake superb and healthful bread, covering everything from the consistency of the dough to the huge gun in the masonry oven.
“The Bread Builders” clarifies grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. Unique among bread books, it includes a step-by-step guide to constructing a masonry oven. The authors also profile more than a dozen tiny-scale bakers around the U.S. whose businesses embody the holistic principles of community-oriented baking using whole grains and natural leavens.Amazon.com Review
In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in tiny towns and major urban areas alike, producing an astounding variety of appealing, crusty, tasty, handmade breads. The Bread Builders clarifies the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a huge book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.
As Laurel Robertson, leader of The New Glory Kitchen says, “This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven, and best of all, get the emaciated on masonry ovens, the cherished fantasy of us all.” The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed but lively and accessible book, and will offer much of use to both amateur and professional bread makers. –Mark A. Hetts
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