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 Builders will appeal to a broad range of readers, including:
Review from Ecology Action Newsletter- The Bread Builders: Hearth Loaves and Masonry Ovens, by Daniel Wing and Alan Scott, is a serious book, written for people who take their bread baking seriously. It is not a cookbook but one whose object is to help the baker understand all parts of the process that go into creating an excellent loaf. As such, it is a technical journal that thoroughly details natural fermentation, bread grains and flours, leavens and dough, and dough development. The second part is about masonry ovens and their construction, since both authors agree that such an oven is a necessary part of creating the excellent loaf. Each chapter of the book includes a visit to a commercial or private venture which is using some or all of the processes being described. The book is not a light read but should prove inspiring to those wanting more information about the baking process, how to construct a masonry oven or anyone who is glad to see that these traditional methods are being nurtured rather than forgotten.
|Introduction Looking for Real Bread, Finding Masonry Ovens||p. xiii|
|Naturally Fermented Hearth Bread||p. 1|
|Visit: Upland Bakers, Marshfield, Vermont||p. 18|
|Bread Grains and Flours||p. 23|
|Visit: Giusto+s Specialty Foods, South San Francisco, California||p. 41|
|Leavens and Doughs||p. 43|
|Visit: Sands, Taylor, and Wood (King Arthur Flour), Norwich, Vermont||p. 69|
|Dough Development||p. 72|
|Visit: Acme Baking Company, Berkeley, California||p. 89|
|Baking, Ovens, and Bread||p. 93|
|Visit: Consulting and Marketing Services, South San Francisco, California||p. 108|
|Masonry Ovens of Europe and America||p. 113|
|Visits: American Flatbread, Warren, Vermont||p. 123|
|The Cheese Board, Berkeley, California||p. 127|
|Preparing to Build a Masonry Oven||p. 129|
|Visits: Mugnaini Imports, Watsonville, California||p. 149|
|San Juan Bakery, San Juan Bautista, California, and Home Fires Bakery, Leavenworth, Washington||p. 153|
|Masonry Materials, Tools, and Methods||p. 157|
|Visit: Cafe Beaujolais, Mendocino, California||p. 169|
|Oven Construction||p. 173|
|Visit: Depot Town Sourdough Bakery, Ypsilanti, Michigan||p. 193|
|Oven Management||p. 195|
|Visits: Della Fatoria, Petaluma, California||p. 210|
|Rani and Keith, Garberville, California||p. 213|
|A Day in the Life at the Bay Village Bakery||p. 216|
|Bakers' Resource: Sourdough Microbiology||p. 227|
|Recommended Sources||p. 233|
|Table of Contents provided by Publisher. All Rights Reserved.|
Series: Polyface Titles Ser.
Number Of Pages: 250
Published: 1st January 1990
Country of Publication: US
Dimensions (cm): 25.4 x 20.3 x 1.7
Weight (kg): 0.7