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Learn to COOK - The Bread Builders: Hearth Loaves and Masonry Ovens
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List Price: $35.00
Our Price: $23.10
Your Save: $ 11.90 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Chelsea Green
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.815
EAN: 9781890132057
ISBN: 1890132055
Label: Chelsea Green
Manufacturer: Chelsea Green
Number Of Items: 1
Number Of Pages: 250
Publication Date: 1999-07-01
Publisher: Chelsea Green
Studio: Chelsea Green
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: This book is more than I expected.
Comment: This book is wonderful. This was the most highly recommended book on building and cooking with a fire brick oven and rightfully so. If you are interested in building a fire brick oven, this book is definitely for you. It has good readable instructions with detailed illustrations and plenty of variations from which you can customize your own oven.
Customer Rating:
Summary: Wonderful Resource - Don't Listen to the Whiners
Comment: This book is enormous, far larger and more complete than I had imagined. As others have said, it is not exactly a step-by-step "how to" for baking break or for building an oven, but it comes close. I like the word "treatise"
If you are have been thinking about building your own masonry oven, this book has enough information to make that possible. Don't believe a word of what the whiner from Japan with absolutely no literacy or mechanical skills has said: this book does indeed contain outlines, guidelines, drawings, and more that will go a long way towards making a DIY masonry oven possible. however, if you have to be led by the hand the entire way, and given exact specifications for every board and every brick, then I guess this book isn't good enough for you...
Customer Rating: 
Summary: how to make sour and acid bread the old way
Comment: One of the authors has a German cultural background and the conclusions of the book are somehow biased. It tries to justify with scientific and health arguments, that sour bread tastes better than non sour bread because it is the old natural method of making bread. From an unjustified a 'priory' argument, that is, the flavor of sour and acid bread has to be better, comes out an elaborate collection of scientific facts to describe the incubation and fermentation process of homegrown yeast so that you can get a more potent flavored bread, German style. Give a piece of rye bread to children and you will see that they reject it because it tastes nasty. Instead, give them bread made with available yeast from a supermarket and they will eat it gladly. Most of the everyday bread made in Europe is made with supermarket yeast instead of homegrown sour and acid sourdough. This is so because they don't like the flavor and acidity of sour bread, not because of a shortcoming of mass production, like the author suggests. The bread is to be eaten with other foods, not to be eaten alone, and a very potent flavor of bread would take away the flavor of the other foods.
Customer Rating:
Summary: Bread minutia
Comment: I was looking for a book that would help me understand how to build a masonry oven. This book provides that along with much much more. The detail in the book regarding bread making is excellent and I am certain I will read this book many times as my experience grows. I consider it an excellent book for anyone interested in breadmaking.
Customer Rating:
Summary: Fresh Bread and the oven to bake them in
Comment: This is a fantastic book for anyone who really enjoys fresh bread. I wore out a bread machine and learned to knead all my favorites by hand. This not only explains every part and ingredient's role in making bread, it also has all the description and scientific explanation to build an outdoor bread oven. We're planning on building an outdoor kitchen and the bread oven in this book will be a part of it.
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