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The Bread Builders : Hearth Loaves and Masonry Ovens Daniel, Scot
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A book that has been read, but is in good condition. Minimal damage to the book cover eg. scuff marks, but no holes or tears. If this is a hard cover, the dust jacket may be missing. Binding has minimal wear. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. No highlighting of text, no writing in the margins, and no missing pages. See the seller’s listing for full details and description of any imperfections.
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eBay item number:277041898400
Item specifics
- Condition
- Good
- Seller notes
- “Used book that is in clean, average condition without any missing pages. 100% Money-Back Guarantee.”
- Publication Name
- Chelsea Green Publishing
- ISBN
- 9781890132057
About this product
Product Identifiers
Publisher
Rizzoli International Publications, Incorporated
ISBN-10
1890132055
ISBN-13
9781890132057
eBay Product ID (ePID)
676761
Product Key Features
Book Title
Bread Builders : Hearth Loaves and Masonry Ovens
Number of Pages
250 Pages
Language
English
Topic
Courses & Dishes / Bread, Do-It-Yourself / Masonry
Publication Year
1999
Illustrator
Yes
Genre
Cooking, House & Home
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
27.7 Oz
Item Length
10.1 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
98-046016
TitleLeading
The
Reviews
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., "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, that cherished fantasy of us all."--Laurel Robertson, author of Laurel's Kitchen, " 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."-- Ecology Action Newsletter "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, that cherished fantasy of us all."-- Laurel Robertson, author of Laurel's Kitchen
Table Of Content
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
Synopsis
Creating the perfect loaf of bread-a challenge that has captivated bakers for centuries-is now the rage in the hippest 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 artisanal, 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. James Beard Kitchen Aid Book Award (Writing on Food) Winner!, 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., Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest 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., 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 Builderswill 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.
LC Classification Number
TX769
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- 08 Feb, 2025
A great book on building and baking brea...
Verified purchase: YesCondition: Pre-ownedSold by: second.sale
- 22 Jun, 2023
For the serious Sourdough baker library
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- 11 May, 2017
Great reading
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- 22 May, 2024
Great product
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- 07 Nov, 2015
Great Book
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- o***o (121)- Feedback left by buyer.Past 6 monthsVerified purchaseThe book I ordered was an excellent value and in brand new condition. It was shipped promptly and arrived before the estimated delivery date. Well packaged and in excellent condition just as advertised. Seller also included a series of interesting newspaper clippings that were relevant to the subject of the book. Awesome seller. Great communication. Will definitely do business with them again!The Killer Angels Hardcover Michael Shaara (#226608491994)
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