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The Bread Builders

Hearth Loaves and Masonry Ovens. Black and White Photos and Illustrations, 6 Pages of Color Illustrations.…
Taschenbuch
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 first half of The Bread Builders talks about grains and flours, leave... weiterlesen
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The Bread Builders als Taschenbuch
Produktdetails
Titel: The Bread Builders
Autor/en: Alan Scott, Daniel Wind, Daniel Wing

ISBN: 1890132055
EAN: 9781890132057
Hearth Loaves and Masonry Ovens.
Black and White Photos and Illustrations, 6 Pages of Color Illustrations.
Sprache: Englisch.
Chelsea Green Publishing Co

1. Juli 1999 - kartoniert - 250 Seiten

Beschreibung

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 first half of The Bread Builders talks about grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. The second half provides a step-by-step guide to constructing a masonry oven, in typical Chelsea Green style. The authors also 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 about the entire bread-baking process and a marketing edge.

Pressestimmen

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 bein

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