The Bread Builders (eBook)
250 Seiten
Chelsea Green Publishing (Verlag)
978-1-60358-013-7 (ISBN)
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
lt;p>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.
Erscheint lt. Verlag | 1.7.1999 |
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Zusatzinfo | Black and white photos and illustrations, 6 pages of color illustrations |
Verlagsort | White River Junction |
Sprache | englisch |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
Sachbuch/Ratgeber ► Freizeit / Hobby ► Heimwerken / Do it yourself | |
Schlagworte | baking break • Bread book • bread oven • breaking bread • build your own • DIY • Do-it yourself • Flour Water Salt Yeast • james beard • James Beard Award • mark bittman • Mastering Bread • old fashion • old fashioned • old-fashioned • Paul Hollywood • Peter Reinhart • pizza oven • Small-scale commercial baking • The Bread Baker's Apprentice • the perfect loaf • wood-fired oven |
ISBN-10 | 1-60358-013-1 / 1603580131 |
ISBN-13 | 978-1-60358-013-7 / 9781603580137 |
Haben Sie eine Frage zum Produkt? |
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