The Bread Builders

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

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View books by Alan Scott, Daniel Wind, Daniel Wing.

these guys know their stuff! - Rated
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 for. This book is essential reading for anyone who seriously wants to bake good bread. Thank you, Chelsea Green, Daniel Wing, and Alan Scott. WELL DONE!

Best book on natural leavens I have read - Rated
Date: Fri, 14 May 1999 16:33:05 -0700

From: Darrell Greenwood

Subject: The Bread Builders - Hearth Loaves and Masonry Ovens

I had a very interesting book pop through the mail slot yesterday, 'The Bread Builders - Hearth Loaves and Masonry Ovens' by Dan Wing and Alan Scott.

When Dan wrote me for my address so he could send me a review copy he noted in his enthusiasm for his newly minted book "It's a really good book." After receiving it yesterday I noted in my enthusiasm for his newly minted book, "It's a really good book" and it is :-).

You get for your $35 the best book I have read on "natural leavens" or sourdough. It has no recipes but sets out to teach you the basics underlying baking bread with no commercial yeast... and succeeds very well. The book is 254 pages, paperback, indexed, and well illustrated with color and b&w photographs, graphs, line drawings and a glossary.

Starting out with interesting introductions by Alan Scott and Dan Wing, the book's chapters wind their way through Naturally Fermented Hearth Bread, Bread Grains and Flours, Leavens and Doughs, Dough Development and Baking, Ovens and Bread.

Interspersed in the chapters are 'visits' where a separate article describes a visit to an interesting bakery or baking related location ranging from Vermont to California. The book's clear and easily readable style is assisted with sidebars and notes clarifying various points. I do like the notes in the margins as this book does rather than at the bottom of the page.

But wait, that is only half the book. You get thrown in for free another book, on how to design, build and operate a masonry oven. Its chapters range through Masonry Ovens of Europe and America, Preparing to Build a Masonry Oven, Masonry Materials, Tools and Methods, Oven Construction, Oven Management and A Day in the Life at the Bay Village Bakery. If you are not up to rushing out to build a masonry oven right away, 3 methods are given to approach the results in a masonry oven, cloche, baking stone, and you'll have to read the book to see what I am going to be doing with a metal pot, cookie sheet and pie plate.

All in all I believe this book is a good read for aficionados of sourdough, and they would find it a good reference work for inclusion in their library. As a book for someone switching from baking yeast bread to "natural leaven" bread they would probably regard ownership of this book as priceless gift. For someone starting out in bread baking it would allow them to get a really good understanding without all the "old wive's tales" that unfortunately dog some sourdough advice. I know it will find a treasured place in my library and be well thumbed through as it assists me in achieving the perfect loaf.

Cheers,

Darrell

A joy for the serious bread baker amateur, or professional. - Rated
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. Often, I have found it difficult to convey to friends that wonderful bread is "built" (to use the term in the book's title) upon the subtleties of technique rather than on the complexities of recipes.

Dan Wing and Alan Scott have provided bakers with a wonderful book that teaches these techniques and the principles that contribute to their success.

In addition, they provide detailed information about building that masonry oven I've been dreaming about for years. I think that it will soon become a reality.

Rarely have I felt so appreciative of a new book.

I offer these highly skilled authors my sincere thanks.