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Book Data

ISBN: 9781603583282
Year Added to Catalog: 2013
Book Format: Hardcover, PLC
Book Art: Full-Color Throughout
Dimensions: 8 x 10
Number of Pages: 352
Book Publisher: Chelsea Green
Release Date: October 1, 2013
Web Product ID: 757

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From the Wood-Fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

by Richard Miscovich

Foreword by Daniel Wing

Table of Contents

Acknowledgments
Foreword by Dan Wing
Preface

Introduction: Remembering How to Cook with Fire
Chapter 1. Wood-Fired Masonry Ovens
Chapter 2. How Wood-Fired Masonry Ovens Work
Chapter 3. Types of Wood-Fired Ovens, and What Makes an Oven a Bread Oven
Chapter 4. Fuel and Combustion
Chapter 5. How to Operate Your Oven
Chapter 6. Baking Bread in a Wood-Fired Oven
Chapter 7. Essential Ingredients for Wood-Fired Breads
Chapter 8. Standards and Conventions for Bread Formulas
Chapter 9. Using the Full Heat Cycle to Cook with Fire
Pizza and Other Live-Fire Flat Breads: 600°F (315°C) and Above, with Fire
Live-Fire Roasting: 500°F to 600°F (260–315°C), with Fire
Hot Oven: 350°F to 500°F (177–260°C)
Moderate Oven, aka the Comfort Zone: 212°F to 350°F (100–177°C)
The Long Tail of the Temperature Curve: Under 212°F (100°C)
Appendix A. General Masonry Oven Design Tips
Appendix B. Commercial Yield Formulas
Appendix C. More About Baker’s Percentage
Appendix D. Bread Production Schedule
Appendix E. Oven Temperature Log
Appendix F. Starting a Liquid Sourdough Starter from Scratch
Appendix G. Regular Maintenance: Care and Feeding of a Liquid Sourdough Starter

Resources
Bibliography
Index


Price: $44.95
Format: Hardcover, PLC
Status: Available to Ship
Ships: Next day


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