The Bread Builders: Hearth Loaves and Masonry Ovens |  | Authors: Daniel Wing, Alan Scott
Publisher: Chelsea Green
Category: Book
List Price: $35.00
Buy New: $21.82
as of 3/11/2010 19:02 MST details
You Save: $13.18 (38%)
New (28) Used (14) from $21.79
Seller: sbd-
Rating:  34 reviews
Sales Rank: 11899
Media: Paperback
Pages: 250
Number Of Items: 1
Shipping Weight (lbs): 1.5
Dimensions (in): 9.9 x 8 x 0.8
ISBN: 1890132055
Dewey Decimal Number: 641.815
EAN: 9781890132057
ASIN: 1890132055
Publication Date: July 1, 1999
Availability: Usually ships in 1-2 business days
| |
| Features:
| • | ISBN13: 9781890132057 | | • | Condition: NEW | | • | Notes: Brand New from Publisher. No Remainder Mark. |
|
| Also Available In:
|
| Similar Items:
| |
| Editorial Reviews:
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 small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big 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, author of The New Laurel's 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 skinny 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
Product Description
Creating 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, technology, and procedures for creating world class bread. Thoughtful, informative, and spirited, this book helps the reader understand how to bake superb and healthful bread, covering everything from the consistency of the dough to the mortar in the masonry oven. "The Bread Builders" explains 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 small-scale bakers around the U.S. whose businesses embody the holistic principles of community-oriented baking using whole grains and natural leavens.
|
| Customer Reviews:
Showing reviews 1-5 of 34
 Super resource March 2, 2010
B. Hedges (Rural Stratford, OK USA)
1 out of 1 found this review helpful
If you are considering building a brick oven and making real bread, you need this book.
While the late Alan Scott garners primacy of place in most online resources, the book was actually primarily written by Dr. Daniel Wing. He does a fantastic job of documenting the technical side of both bread and oven, and very clearly teaches you what good bread is, and how to make it.
Wonderful book on an important subject.
We built a marvelous oven February 21, 2010
Cleome P. Graham (Dayton, WA USA)
Although this book has not explicit instructions building an oven, we used the recommended proportions and our oven works fabulously. It draws perfectly and keeps heat for days. We can bake a pizza in less than five minutes and bake bread the next day in the cooler oven. I am going to build one with my high school and middle school students in another year and think it will be even better than the first.
New Trend December 30, 2009
Lucy Tully (Gila, New Mexico)
Great book - I go back to it and reread points given. The writer states that creating the perfect loaf of bread - is now the rage!
So true.
Bread and Oven wonder December 23, 2009
S. A. Leijen (New Zealand)
Thanks for the great book.
I've been looking for this information for a while and struck the jackpot.
I'm going to build the oven in 2010 and fire it up.
I'll update this review at a later date
Many thanks
Sam Leijen
Inspiring book, written with passion December 1, 2009
Daniele Giuffrida (Italy)
A lovely book.
A book about two passions: baking bread and wood-fired ovens, passions that the Authors want to share with us, and you can feel it's a love story.
Deep, interesting information about baking "natural" loaves.
And technical details, though still accessible and easy, about how to build your wood oven. I particularly appreciated photographs, which introduce the reader to some different implementations of wood ovens.
And, of course, since I read this book, I'm baking better bread, and I keep thinking about (and sketching) my next wood oven!
This book is inspiring, I recommend it.
Showing reviews 1-5 of 34
|
|
|
