The Bread Builders: Hearth Loaves and Masonry OvensPaperback
List price $38.84
You save $15.98 41% off
Free delivery worldwide
Dispatched in 2 business days
When will my order arrive?
- Publisher: Chelsea Green Publishing Co
- Format: Paperback | 250 pages
- Dimensions: 203mm x 251mm x 20mm | 680g
- Publication date: 1 July 1999
- Publication City/Country: White River Junction
- ISBN 10: 1890132055
- ISBN 13: 9781890132057
- Illustrations note: Black and White Photos and Illustrations, 6 Pages of Color Illustrations
- Sales rank: 28,618
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: 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. "
Other people who viewed this bought:
USD$11.84 - Save $5.24 30% off - RRP $17.08
USD$16.99 - Save $10.97 39% off - RRP $27.96
USD$23.67 - Save $7.42 23% off - RRP $31.09
USD$28.94 - Save $2.13 (6%) - RRP $31.07
USD$19.62 - Save $6.79 25% off - RRP $26.41
Other books in this category
USD$19.62 - Save $6.79 25% off - RRP $26.41
USD$18.45 - Save $4.85 20% off - RRP $23.30
USD$10.65 - Save $0.21 (1%) - RRP $10.86
USD$16.80 - Save $11.16 39% off - RRP $27.96
Alan Scott was a craftsman and metaphysician who combined a lifetime's experience in metalwork, farming, and masonry oven-building with a constant awareness of the spiritual dimension of our activities on this earth. Originally from Australia, Alan lectured and led workshops throughout the U.S., under the aegis of his oven building and consultation firm, Ovencrafters, which is based in Petaluma, California. He returned to his native Australia several years ago after becoming ill. He died Jan. 26, 2009, in Tasmania. He was 72. Dan Wing, a biologist and physician by training, has written for publications as various as Fine Homebuilding and The Archives of Physical Medicine and Rehabilitation. He travels out from his home in Vermont in a gypsy wagon of his own construction, and naturally he built his own bread oven on wheels.
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.