Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.
Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.
Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.
The Bread Builderswill appeal to a broad range of readers, including:
- Connoisseurs of good bread and good food.
- Home bakers interested in taking their bread and pizza to the next level of excellence.
- Passionate bakers who fantasize about making a living by starting their own small bakery.
- Do-it-yourselfers looking for the next small construction project.
- Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Machine derived contents note: Contents -- Acknowledgments vi -- Preface ix -- Introduction Looking for Real Bread, Finding Masonry Ovens xiii -- Chapter One Naturally Fermented Hearth Bread 1 -- Visit: Upland Bakers, Marshfield, Vermont 18 -- Chapter Two Bread Grains and Flours 23 -- Visit: Giusto?s Specialty Foods, South San Francisco, California 41 -- Chapter Three Leavens and Doughs 43 -- Visit: Sands, Taylor, and Wood (King Arthur Flour), Norwich, Vermont 69 -- Chapter Four Dough Development 72 -- Visit: Acme Baking Company, Berkeley, California 89 -- Chapter Five Baking, Ovens, and Bread 93 -- Visit: Consulting and Marketing Services, South San Francisco, California 108 -- Chapter Six Masonry Ovens of Europe and America 113 -- Visits: American Flatbread, Warren, Vermont 123 -- The Cheese Board, Berkeley, California 127 -- Chapter Seven Preparing to Build a Masonry Oven 129 -- Visits: Mugnaini Imports, Watsonville, California 149 -- San Juan Bakery, San Juan Bautista, California, and Home Fires Bakery, Leavenworth, Washington 153 -- Chapter Eight Masonry Materials, Tools, and Methods 157 -- Visit: Cafe Beaujolais, Mendocino, California 169 -- Chapter Nine Oven Construction 173 -- Visit: Depot Town Sourdough Bakery, Ypsilanti, Michigan 193 -- Chapter Ten Oven Management 195 -- Visits: Della Fatoria, Petaluma, California 210 -- Rani and Keith, Garberville, California 213 -- Chapter Eleven A Day in the Life at the Bay Village Bakery 216 -- Bakers' Resource: Sourdough Microbiology 227 -- Recommended Sources 233 -- Glossary 236 -- Bibliography 243 -- Index 246.
Number Of Pages: 250
Published: 29th February 2008