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Book Data

ISBN: 9781890132057
Year Added to Catalog: 1999
Book Format: Paperback
Book Art: b&w photographs and illustrations, 8-page color section, sources, glossary, bibliography, index
Number of Pages: 8 x 10, 250 pages
Book Publisher: Chelsea Green Publishing
Old ISBN: 1890132055
Release Date: April 1, 1999
Web Product ID: 267

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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
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

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