| Description |
xvii, 253 pages : illustrations (some color) ; 25 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Looking for Real Bread, Finding Masonry Ovens -- One Naturally Fermented Hearth Bread -- Visit : Upland Bakers, Marshfield, Vermont -- Two Bread Grains and Flours -- Visit : Giusto's Specialty Foods, South San Francisco, California -- Leavens and Doughs -- Visit : Sands, Taylor, and 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 Home Fires Bakery, Leavenworth, Washington -- Masonry Materials, Tools, and Methods -- Visit : Cafe Beaujolais, Mendocino, California -- Oven Construction -- Visit : Depot Town Sourdough Bakery, Ypsilanti, Michigan -- Oven Management -- Visits : Della Fatoria, Petaluma, California ; Rani and Keith, Garberville, California -- A Day in the Life at the Bay Village Bakery -- Bakers' Resource : Sourdough Microbiology. |
| Subject |
Bread.
|
|
Stoves.
|
| Added Author |
Scott, Alan, 1936-2009.
|
| ISBN |
1890132055 alkaline paper |
|
9781890132057 alkaline paper |
|
