The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing and Alan Scott
The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing and Alan Scott is a wonderful resource for anyone who is interested in baking some good breads and in a building a lasting oven that will produce some of the best tasting breads and baked goods you can imagine. Since the beginning of baking, clay ovens, brick ovens and underground ovens were created to bake outdoors and then indoors, evolving to modern day indoor ovens. Imus, Brick, Hornos and Adobe ovens were almost completely replaced with stainless steel but we lost something in the translation.
The revolution of going back to these masonry ovens is bringing back the most flavorful savory breads baked in them! New bakeries utilizing these ovens are making bucks .. Why? Because their breads are crisp crusted, solid textured and delicious! People are flocking to them. You can create your own homemade breads and ovens with this book to guide you through your adventures.
Chapters in this book include:
Introduction
Naturally fermented Hearth Bread
Visit: Upland Bakers, Marshfield, Vermont
Bread Grains and Flours
Visit: Giusts's Specialty Foods, South San Francisco, California
Leavens and Doughs
Visit: Sands, Taylor, & Wood (King Arthur Flour), Norwich, Vermont
Dough Development
Visit: Acme Baking Company, Berkeley, California
Baking, Ovens, and Bread
Visit: Consulting and Marketing Services, South San Francisco, California
Masonry Ovens of Europe and America
Visits: American flatbread, Warren, Vermont
The Cheese Board, Berkeley, California
Preparing to Build a Masonry Oven
Visits: Mugnaini Imports, Watsonville, California
San Juan Bakery, San Juan Bautista, California and HomeFires Bakery,
Leavenworth, Washington
Masonry Materials, Tools, and Methods
Visit: Cafe Beaujolais, Mendocino, California
Oven Construction
Visits: Della Fattoria, Petaluma, California
Rani and Keith, Garberville, California
A Day in the Life at the Bay Village Bakery
From making the leaven to making the bread in your own oven this book will guide you through the process. Full of photos and illustrations nothing is left out! The end result? A crusty rich loaf of bread baked by your own hands that tastes better than any store bought bread!
To Reach OVENCRAFTERS by
E-Mail: info@ovencrafters.net
OR
Snail Mail:
Ovencrafters
5600 Marshall-Petaluma Road
Petaluma, CA 94952
USA
Telephone - 415-663-9010
FAX - 415-663-9010
Start your own bread and oven making adventures!
The revolution of going back to these masonry ovens is bringing back the most flavorful savory breads baked in them! New bakeries utilizing these ovens are making bucks .. Why? Because their breads are crisp crusted, solid textured and delicious! People are flocking to them. You can create your own homemade breads and ovens with this book to guide you through your adventures.
Chapters in this book include:
Introduction
Naturally fermented Hearth Bread
Visit: Upland Bakers, Marshfield, Vermont
Bread Grains and Flours
Visit: Giusts's Specialty Foods, South San Francisco, California
Leavens and Doughs
Visit: Sands, Taylor, & Wood (King Arthur Flour), Norwich, Vermont
Dough Development
Visit: Acme Baking Company, Berkeley, California
Baking, Ovens, and Bread
Visit: Consulting and Marketing Services, South San Francisco, California
Masonry Ovens of Europe and America
Visits: American flatbread, Warren, Vermont
The Cheese Board, Berkeley, California
Preparing to Build a Masonry Oven
Visits: Mugnaini Imports, Watsonville, California
San Juan Bakery, San Juan Bautista, California and HomeFires Bakery,
Leavenworth, Washington
Masonry Materials, Tools, and Methods
Visit: Cafe Beaujolais, Mendocino, California
Oven Construction
Visits: Della Fattoria, Petaluma, California
Rani and Keith, Garberville, California
A Day in the Life at the Bay Village Bakery
From making the leaven to making the bread in your own oven this book will guide you through the process. Full of photos and illustrations nothing is left out! The end result? A crusty rich loaf of bread baked by your own hands that tastes better than any store bought bread!
To Reach OVENCRAFTERS by
E-Mail: info@ovencrafters.net
OR
Snail Mail:
Ovencrafters
5600 Marshall-Petaluma Road
Petaluma, CA 94952
USA
Telephone - 415-663-9010
FAX - 415-663-9010
Start your own bread and oven making adventures!
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