The bread builders : hearth loaves and masonry ovens / Daniel Wing and Alan Scott.

Format:

Book

Author/Creator:

Wing, Daniel, 1948-

Contributor:

Scott, Alan, 1936-2009.

Language:

English

Subjects (All):

Bread.

Stoves.

bread.

Physical Description:

xvii, 253 pages : illustrations (some color) ; 25 cm

Place of Publication:

White River Junction, VT : Chelsea Green Pub. Co., ©1999.

Summary:

Describes the principles of making bread with naturally fermented dough, providing an understanding of the properties of sourdough ingredients and the natural fermentation process, explaining how to build and use masonry ovens, and including visits to bakeries across the country.

Contents:

Looking for Real Bread, Finding Masonry Ovens

Naturally Fermented Hearth Bread

Visit : Upland Bakers, Marshfield, Vermont

Bread Grains and Flours

Visit : Giusto's Specialty Foods, South San Francisco, California

Leavens and Doughs

Visit : Sands, Taylor, & Wood (King Arthur Flour), Norwich, Vermont

Dough Development

Visit : Acme Baking Company, Berkeley, California

Baking, Ovens, and Bread

Visit : Consulting and Marketing Services, South San Francisco, California

Masonry Ovens of Europe and America

Visits : American Flatbread, Warren, Vermont ; The Cheese Board, Berkeley, California

Preparing to Build a Masonry Oven

Visits : Mugnaini Imports, Watsonville, California ; San Juan Bakery, San Juan Bautista, California ; and HomeFires Bakery, Leavenworth, Washington

Masonry Materials, Tools, and Methods

Visit : Café Beaujolais, Mendocino, California

Oven Construction

Visit : Depot Town Sourdough Bakery, Ypsilanti, Michigan

Oven Management

Visits : Della Fattoria, Petaluma, California ; Rani and Keith, Garberville, California

A Day in the Life at the Bay Village Bakery

Bakers' Resource : Sourdough Microbiology.

Notes:

Includes bibliographical references and index.

ISBN:

1890132055

9781890132057

OCLC:

39906018

Online:

Contributor biographical information

Publisher description

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