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The Bread Builders: Hearth Loaves and Masonry Ovens, by Daniel Wing, Alan Scott
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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.
- Sales Rank: #51046 in Books
- Brand: Chelsea Green Publishing
- Published on: 1999-07-01
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .70" w x 8.00" l, 1.51 pounds
- Binding: Paperback
- 250 pages
Features
- Learn everything you'll need to build your own oven and bake your own naturally leavened bread
- Includes a large variety of detailed oven plans, recipes, advice, history and much more
Amazon.com Review
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
Review
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.
"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
About the Author
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.
Most helpful customer reviews
51 of 51 people found the following review helpful.
you can now make bread better than what you had in france
By fortune elkins
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.
4 of 4 people found the following review helpful.
Decent book for a very limited audience
By math person
I am not familiar with other books on the topic. This might be the only book, the best book, or the worst book out there.
Who this book is not for: If you are an afternoon baker looking to bake a loaf somewhat better than store bought, this book is not for you. In fact, the book implies that your efforts are doomed to mediocrity and are hardly worth the effort.
Who the book is for: On the other hand, if you maintain your own sourdough starter and don't mind sentences that start "Seventy-two hours before ..." then you are getting closer to the desired audience. However, if you are looking to start your own small bakery, make high quality breads, sell to just enough customers to keep you fed and happy, and along the way save the environment, the culture, the health and the karma of the world in doing so, then this book was written for you.
How good is the book? Books like this contain information, advice and instruction. They also tend to contain a certain amount of attitude. The book is very long on information. The author has clearly never met a fact he did not like. (It is hard to tell who is writing. One gathers that it is not Scott, but if that is clarified anywhere, I missed it.) It is much shorter on advice, but there is a lot there. It is shortest on instruction. It may be the nature of baking itself. There are many variables, and many desired outcomes and the reader will have to digest the information and advice in the book and come up with his/her own plan of attack. But there are no true recipes, no inch by inch plans, no step by step instructions, but there is much discussion of baking that comes close, and much discussion of oven building that comes close. The best description is that the book contains many guidelines, outlines, and lists of decision points and things to watch out for. There is a fair amount of attitude in the book. Much of it is hero worship. The hero in this case might be the mythical 19th century or earlier baker that produced a better and healthier product than is generally available today, but there are other individual heroes in the book that the author seems not to want to question. The authors seem to be experts but not masters. Thousand of years of baking and oven building have evolved a mass of knowledge that the authors can repeat, but not distill. I suppose the true master bakers out there are spending their time masterfully baking bread and not writing books. This book may leave some readers wishing for more instruction and less dumped information.
The writing is entertaining in spots, and pedantic and ineffective in others. There are many passages that will be clear to experts but not to others. I think this accounts for the large number of 5 star reviews. They are written by people very familiar with either baking or construction. The author does not claim that the book will teach masonry, nor will it teach basic baking. However, some very close reading will be needed if one wants to use this book to actually do anything.
The best thing about the book is the total atmosphere. In fact, if you are planning to open a small bakery and save the world, then you must read this book. More than anything else it will give you a very clear picture of what you are up against, what level of dedication you will have to supply to the project, how much learning you will have to do, and what amount of time and planning it will take. There are "visits" that the author takes to surviving establishments and these are very revealing.
Best individual piece of advice in the book: keep records.
Bottom line: Good read for the intended audience, but it will never be a stand alone book for that audience.
3 of 3 people found the following review helpful.
very good book, slightly technical for casual reading
By O. Lechnowsky
Very technical discussion of bread baking - a little deep for casual reading, but its meant as a reference for those trying to figure out why their bread isn't working, or how it could be improved. In that regard, the depth of information is very useful. The ovens discussed are a particular style optimized for bread baking. High mass ovens intended to be fired and hold heat for a very long time. For best efficiency these are meant to be production ovens that hold a lot of heat between firings. They need to be fired long in advance of baking, and use a considerable amount of fuel for the initial firing, but need small amounts of fuel to maintain temperature once the mass is saturated with heat. For most homeowners and hobbyist bakers looking for a pizza oven for the backyard, these ovens are not ideal. However, for serious bread bakers, especially those wanting to bake large quantities of bread, this is the right oven. Nevertheless, it is interesting reading, and there are vignettes describing visits and interviews Daniel Wing has had with various artisan brick oven bakers. Also, the analysis of what makes artisan bread different and better than mass-produced or even pseudo-artisan breads is the best I've seen.
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