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Book Data
ISBN: 9781890132057Year Added to Catalog: 1999Book Format: PaperbackBook Art: b&w photographs and illustrations, 8-page color section, sources, glossary, bibliography, indexNumber of Pages: 8 x 10, 250 pagesBook Publisher: Chelsea Green PublishingOld ISBN: 1890132055Release Date: April 1, 1999Web Product ID: 267
The Bread Builders
Hearth Loaves and Masonry Ovens
Table of Contents
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
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
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