Bread Builders (häftad)
Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
250
Utgivningsdatum
2013-06-18
Utmärkelser
Runner-up for James Beard Kitchen Aid Book Award (Writing on Food).
Förlag
Chelsea Green Publishing Co
Medarbetare
Wind, Daniel
Illustrationer
Black and White Photos and Illustrations, 6 Pages of Color Illustrations
Dimensioner
255 x 205 x 30 mm
Vikt
700 g
Antal komponenter
1
Komponenter
xvii, 253 p. :
ISBN
9781890132057
Bread Builders (häftad)

Bread Builders

Hearth Loaves and Masonry Ovens

Häftad Engelska, 2013-06-18
280
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In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.
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"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.

Övrig information

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. 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.

Innehållsförteckning

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