The Bread Builders: Hearth Loaves and Masonry Ovens
by Alan Scott, Daniel Wing

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Book Reviews of The Bread Builders: Hearth Loaves and Masonry Ovens

Book Review: This book is more than I expected.
Summary: 5 Stars

Summary of The Bread Builders: Hearth Loaves and Masonry Ovens

"The Bread Builders: Hearth Loaves and Masonry Ovens" by Alan Scott and Daniel Wing profiles the people, technology, and procedures for creating world class bread. Thoughtful, informative, and spirited, this book helps the reader understand how to bake superb and healthful bread, covering everything from the consistency of the dough to the mortar in the masonry oven.

"The Bread Builders" explains grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. Unique among bread books, it includes a step-by-step guide to constructing a masonry oven. The authors also profile more than a dozen small-scale bakers around the U.S. whose businesses embody the holistic principles of community-oriented baking using whole grains and natural leavens.

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

Bread Books

• Subjects > Cooking, Food & Wine > Baking > Bread
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