Chelsea Green Publishing

The Bread Builders

Pages:250 pages
Book Art:Black and white photos and illustrations, 6 pages of color illustrations
Size: 8 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781890132057
Pub. Date July 01, 1999
eBook: 9781603580137
Pub. Date July 01, 1999

The Bread Builders

Hearth Loaves and Masonry Ovens

Categories:
Food & Drink


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Availability: In Stock

Paperback

Available Date:
July 01, 1999

$35.00 $17.50

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Availability: In Stock

eBook

Available Date:
July 01, 1999

$35.00 $17.50

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 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.

 

REVIEWS AND PRAISE

"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

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.

AWARDS

  • Runner-up - James Beard Kitchen Aid Book Award (Writing on Food)

ABOUT THE AUTHOR

Alan Scott

Alan Scott was a craftsman and metaphysician who combined a lifetime's experience in metalwork, farming, and masonry oven-building with a constant awareness of the spiritual dimension of our activities on this earth. Originally from Australia, Alan lectured and led workshops throughout the U.S., under the aegis of his oven building and consultation firm, Ovencrafters, which is based in Petaluma, California. He returned to his native Australia several years ago after becoming ill. He died Jan. 26, 2009, in Tasmania. He was 72.

Daniel Wing

Dan Wing, a biologist and physician by training, has written for publications as various as Fine Homebuilding and The Archives of Physical Medicine and Rehabilitation. He travels out from his home in Vermont in a gypsy wagon of his own construction, and naturally he built his own bread oven on wheels.

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By Richard Miscovich

In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.

From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:

•    Making pizza and other live-fire flatbreads;
•    Roasting fish and meats;
•    Grilling, steaming, braising, and frying;
•    Baking pastry and other recipes beyond breads;
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•    Food dehydration and infusing oils;
•    And myriad other ways to use the oven's residual heat.

Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . .

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Build Your Own Earth Oven

Build Your Own Earth Oven

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Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from:

    •    the serious or aspiring baker who wants the best low-cost
bread oven, to
    •    gardeners who want a centerpiece for a beautiful
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    •    outdoor chefs, to
    •    creative people interested in low-cost materials and
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    •    teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful  with
 everyone from third-graders to adults).

Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.

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Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.

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From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:

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