The Bread Builders: Hearth Loaves and Masonry Ovens

　　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 first half of The Bread Builders talks about grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. The second half provides a step-by-step guide to constructing a masonry oven, in typical Chelsea Green style. The authors also 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 about the entire bread-baking process and a marketing edge.

作者簡介

　　Alan Scott is the foremost builder of masonry ovens in America. He lives in Petaluma, California, where he runs Ovencrafters, a company that designs and builds masonry ovens and sells related accessories.

　　Daniel Wing is a seeker of artisanal and scientific knowledge, and a jack-of-all-trades master craftsman. Learning to bake the perfect loaf of bread was an irresistible challenge. In his spare time Daniel makes his living as a doctor of rehabilitation medicine. He lives, bakes, and hosts bread and pizza parties in Corinth, Vermont.