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The Bread Builders: Hearth Loaves and Masonry Ovens
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Amazon.co.uk
In recent years, there has been a revived and burgeoning interest in wholesome, locally baked bread, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, hand-made 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.
As Laurel Robertson, author of The New Laurel's Kitchen says: "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, the cherished fantasy of us all." The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed, but lively and accessible book, and will offer much of use to both amateur and professional bread makers. --Mark A Hetts
Amazon.com
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.
As Laurel Robertson, author of The New Laurel's Kitchen says, "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, the cherished fantasy of us all." The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed but lively and accessible book, and will offer much of use to both amateur and professional bread makers. --Mark A. Hetts
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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Format:Taschenbuch
this book teaches you how to bake the best bread you've ever ever had. and it's surprisingly easy.i've been making bread on the weekends and such for about 15 years now, ever since i saw a recipe for batter bread in an old joy of cooking. but although i'd tried many recipes and supposed "tips and tricks," i couldn't get a tasty or really beautiful european-style country loaf.so i would go to gourmet shops and spend US$5-7 a loaf and think,"o if i only had the fancy steam oven, the expensive mixer, then...."but daniel wing shows you how anybody with the most simple equipment can make incredible bread. although a lot of the book is devoted to building a brick oven, he explains how you can get that brick-oven effect with a regular home oven for only $50 with a special baking dish called "la cloche."if you've made a lot of bread, or read many recipes, you have certain ideas about"how bread should be made." it turns out a lot of the conventional wisdom is wrong! daniel wing includes a lot interesting scientific information that proves why his methods are superior to the conventional wisdom. following his methods gave me unbelievable results: crusty, tasty, made-in-a-french-village bread. i'll never go back to my old way of breadmaking. the best part -- the methods in this book are actually less work than the supposed "rapid" methods you find elsewhere.
Format:Taschenbuch
This book is not a bread recipe (or formula) book, it is not a learn-to-bake book and it is not a baking reference book. It is a treatise on hearth bread and it is not one you want before you have already become very serious about bread baking and have become a full and fanatical convert to baking with natural leaven ("sourdough"). If you are not already there, then I recommend Peter Reinhart's "Crust and Crumb" and Paul Bertolli's "Chez Panisse Cooking" (it has a single great chapter about baking naturally leavened bread). Once you have arrived at good, satisfying, naturally leavened bread and bake it as a matter of routine, "The Bread Builders" will give you a very good understanding of what is really going on or what should be going on and what you can do to make sure it is. Even though I currently bake in a bottom-of-the-line, electric Jenn-Air oven, the book gave me enough knowledge, science, technique, hints, tricks and understanding that I could take my bread one or two steps further towards perfection, and for that it was worth buying. You also get to understand that the ultimate step towards perfection is baking in a brick oven. When I get around to taking that step and building my oven, this is the book that will guide me.
Format:Taschenbuch
This is a great book for the amateur artisan baker and it fulfills its two primary goals admirably. For the artisan baker, it provides the stoichiometry behind baking naturally-leavened bread - allowing one to adapt the basic formula and create new recipes that work! For those of you who, like me, try to recreate that hearth-baked bread flavor and texture in a conventional oven (only to fail), this book provides detailed plans and step-by-step instructions on constructing your own masonry oven! I have many bread cookbooks but this one is a real treasure! Buy it now!
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The book we have all been waiting for
This book is the best researched and informative work on bread since the Laurel's Kithcen Bread Book. Lesen Sie weiter...
Veröffentlicht am 22. März 2000 von Xubi Wilson
Wonderful book, wonderful resource
Dan Wing and Alan Scott have answered all the questions I have ever asked about bread and ovens, and then some. Lesen Sie weiter...
Veröffentlicht am 9. März 2000 von kdenzer
Le pain sous toutes ses formes
"The bread builders" est un magnifique livre, qui fournit toutes les informations scientifiques ou pratiques que tout amateur de pain aimerait trouver. Lesen Sie weiter...
Veröffentlicht am 18. Februar 2000 von Laurence
these guys know their stuff!
As an erstwhile professional baker, I learned plenty ...and I could tell from the good bread advice that the oven-building advice is authoritative and just what I've been looking... Lesen Sie weiter...
Am 12. Juni 1999 veröffentlicht
Best book on natural leavens I have read
Date: Fri, 14 May 1999 16:33:05 -0700
From: Darrell Greenwood<darrell_greenwood@mindlink.net>
Subject: The Bread Builders -Hearth Loaves and Masonry Ovens
I had a very... Lesen Sie weiter...
Am 20. Mai 1999 veröffentlicht
A joy for the serious bread baker amateur, or professional.
I've been a serious amateur bread baker for more than thirty-five years. In that time, I have learned that magnificient bread can be made of the simplest of ingredients. Lesen Sie weiter...
Veröffentlicht am 19. Mai 1999 von Kenneth Sole (sole@soleassociates.com)
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