The Bread Builders

Author : Alan Scott,Daniel Wing
Publisher : Chelsea Green Publishing
Page : 282 pages
File Size : 40,7 Mb
Release : 1999-07-01
Category : Cooking
ISBN : 9781603580137

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The Bread Builders by Alan Scott,Daniel Wing Pdf

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest 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 artisanal, 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.

Author : Richard Miscovich
Publisher : Chelsea Green Publishing
Page : 355 pages
File Size : 50,9 Mb
Release : 2013
Category : Cooking
ISBN : 9781603583282

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From the Wood-fired Oven by Richard Miscovich Pdf

Provides advice, techniques, and tips for building and working with wood-fired ovens along with recipes for different heat cycles.

Author : Kiko Denzer,Hannah Field
Publisher : Unknown
Page : 0 pages
File Size : 44,6 Mb
Release : 2007
Category : Bread
ISBN : 096798467X

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Build Your Own Earth Oven by Kiko Denzer,Hannah Field Pdf

Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from: - the serious or aspiring baker who wants the best low-cost bread oven, to - gardeners who want a centerpiece for a beautiful outdoor kitchen, to - outdoor chefs, to - creative people interested in low-cost materials and simple technology, to - teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with everyone from third-graders to adults). Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up. Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea, pioneered by Egyptian bakers in the second millennium BCE, is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours. Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.

Author : Amy Halloran
Publisher : Chelsea Green Publishing
Page : 246 pages
File Size : 44,6 Mb
Release : 2015-06-26
Category : Cooking
ISBN : 9781603585682

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The New Bread Basket by Amy Halloran Pdf

For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning. Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint. While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting, and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists, and grassroots food activists who are collaborating with farmers, millers, bakers, and other local producers. Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in one hundred years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food, and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities, and the health of the environment. Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.

Author : Alan Watt
Publisher : Rosenberg Publishing
Page : 0 pages
File Size : 47,8 Mb
Release : 2011
Category : Stoves, Wood
ISBN : 1921719028

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Build Your Own Wood-Fired Oven by Alan Watt Pdf

How to build your own wood fired oven

Author : Ellen King,Amelia Levin
Publisher : Chronicle Books
Page : 227 pages
File Size : 42,9 Mb
Release : 2018-10-23
Category : Cooking
ISBN : 9781452168326

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Heritage Baking by Ellen King,Amelia Levin Pdf

“[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye Baker Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon. “Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author “Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains

Author : Lise Boily-Blanchette,Jean François Blanchette
Publisher : National Museum of Man
Page : 148 pages
File Size : 51,5 Mb
Release : 1979
Category : House & Home
ISBN : IND:39000005708230

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The Bread Ovens of Quebec by Lise Boily-Blanchette,Jean François Blanchette Pdf

Author : Chad Robertson
Publisher : Chronicle Books
Page : 307 pages
File Size : 43,9 Mb
Release : 2013-10-29
Category : Cooking
ISBN : 9781452100289

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Tartine Bread by Chad Robertson Pdf

The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

Author : Daniel Stevens
Publisher : Bloomsbury Publishing
Page : 256 pages
File Size : 45,5 Mb
Release : 2018-02-22
Category : Cooking
ISBN : 9781408896310

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Bread by Daniel Stevens Pdf

In the third of the River Cottage Handbook series, Daniel Stevens explains the ins and outs of baking, and inspires us to abandon ready-sliced loaves for a world of delicious breads baked at home. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.

Author : Judith R. Hendricks
Publisher : Harper Collins
Page : 370 pages
File Size : 54,5 Mb
Release : 2012-03-13
Category : Fiction
ISBN : 9780062104687

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Bread Alone by Judith R. Hendricks Pdf

For fans of Like Water for Chocolate and Woman on Top comes a deliciously magical and mouth watering story, filled with wonder, discovery, and new beginnings. Thirty-one-year-old Wynter Morrison long ago gave up on finding a suitable career and drifted into the role of trophy wife to an ambitious advertising executive. After her husband decides that their marriage was a mistake Wyn leaves behind her posh, pampered life and ventures north to Seattle, spending aimless hours sipping coffee at a local bakery. As the sweet aromas of freshly-baked bread awaken memories of her apprenticeship at a French boulangerie, she feels the desire and ambition to bake bread once again. Soon, Wyn finds--in the kneading of the dough and the scent of yeast hanging in the air--an unexpected and wondrous healing power that helps her to rediscover that nothing stays the same. Inspiring and beautifully rendered, Bread Alone is an uplifting debut novel guaranteed to warm the heart.

Author : Tom Jaine
Publisher : Prospect Books (UK)
Page : 0 pages
File Size : 47,5 Mb
Release : 2011
Category : Bread
ISBN : 1903018803

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Building a Wood-fired Oven for Bread and Pizza by Tom Jaine Pdf

Wood fire oven.

Author : Peter Reinhart
Publisher : Ten Speed Press
Page : 224 pages
File Size : 54,6 Mb
Release : 2011-04-13
Category : Cooking
ISBN : 9781607741329

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Crust and Crumb by Peter Reinhart Pdf

The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.

Author : Elisabeth Prueitt,Chad Robertson
Publisher : Chronicle Books
Page : 225 pages
File Size : 54,8 Mb
Release : 2013-10-29
Category : Cooking
ISBN : 9781452136103

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Tartine by Elisabeth Prueitt,Chad Robertson Pdf

An utterly fresh, inspiring, and invaluable cookbook: Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights. "One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet Miniatures It's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first. Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert. Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how. Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook. Makes a delectable gift for any dessert lover or aspiring pastry chef. Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

Author : Jacob Deva Racusin
Publisher : New Society Publishers
Page : 163 pages
File Size : 55,5 Mb
Release : 2016-11-28
Category : Architecture
ISBN : 9781550926293

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Essential Building Science by Jacob Deva Racusin Pdf

Down and dirty – a complete step-by-step guide to making, installing and living with beautiful, all-natural earthen floors Poor heat and moisture management are the enemies of durable, comfortable, and efficient housing, and good building design and construction starts with a solid understanding of good building science. Essential Building Science provides a highly visual and accessible introduction to the fundamentals of building science for residential construction. Part one covers the rationale behind high-performance design and the fundamentals of building physics, including thermal dynamics, moisture transfer, and hygro-thermal dynamics such as vapor drive and condensation. Part two teaches the vital critical thinking skills needed to consider buildings as whole systems and to develop thermal and moisture control strategies regardless of the specifics of the design. Case studies and examples from across North American climatic zones illuminate real-life problems and offer builders, designers, and DIYers the insights and tools required for creating better new buildings and dramatically improving old ones. Good science plus critical thinking equals high performance buildings.

Author : Russell Jeavons
Publisher : Grub Street Cookery
Page : 0 pages
File Size : 40,5 Mb
Release : 2024-08-30
Category : Cooking
ISBN : 1911714155

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Your Brick Oven by Russell Jeavons Pdf

In 1992 Russell Jeavons opened, and cooked at, a unique restaurant in an old cottage in one of South Australia's prized wine districts. It was famous for the fact that it only opened on one night of the week, on a Friday night but is famous most of all for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. The pizzas are renowned and their toppings drip with fine regional ingredients which are combined on classic, thin, wood-oven cooked bases. The first part of his unique book is a step-by-step guide that takes you through the stages of building an oven, from choosing the site to firing up for your first bake. The second part explains how to cook in the oven with invaluable tips for brick oven cooks and includes recipes for sour dough bread, pizza, dukkah, traditional English roasts and some of Russell's famous desserts. Not every household can accommodate a brick oven in their garden but it's something many keen home cooks aspire to. Buy this book and dream or buy this book and build one.