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The Bread Builders: Hearth Loaves and Masonry Ovens (Anglais) Broché – 1 janvier 1990

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4,6 étoiles sur 5 134 commentaires provenant des USA

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Présentation de l'éditeur

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

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Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.6 étoiles sur 5 134 commentaires
12 internautes sur 12 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Decent book for a very limited audience 8 avril 2015
Par math person - Publié sur
Format: Format Kindle Achat vérifié
I am not familiar with other books on the topic. This might be the only book, the best book, or the worst book out there.

Who this book is not for: If you are an afternoon baker looking to bake a loaf somewhat better than store bought, this book is not for you. In fact, the book implies that your efforts are doomed to mediocrity and are hardly worth the effort.

Who the book is for: On the other hand, if you maintain your own sourdough starter and don't mind sentences that start "Seventy-two hours before ..." then you are getting closer to the desired audience. However, if you are looking to start your own small bakery, make high quality breads, sell to just enough customers to keep you fed and happy, and along the way save the environment, the culture, the health and the karma of the world in doing so, then this book was written for you.

How good is the book? Books like this contain information, advice and instruction. They also tend to contain a certain amount of attitude. The book is very long on information. The author has clearly never met a fact he did not like. (It is hard to tell who is writing. One gathers that it is not Scott, but if that is clarified anywhere, I missed it.) It is much shorter on advice, but there is a lot there. It is shortest on instruction. It may be the nature of baking itself. There are many variables, and many desired outcomes and the reader will have to digest the information and advice in the book and come up with his/her own plan of attack. But there are no true recipes, no inch by inch plans, no step by step instructions, but there is much discussion of baking that comes close, and much discussion of oven building that comes close. The best description is that the book contains many guidelines, outlines, and lists of decision points and things to watch out for. There is a fair amount of attitude in the book. Much of it is hero worship. The hero in this case might be the mythical 19th century or earlier baker that produced a better and healthier product than is generally available today, but there are other individual heroes in the book that the author seems not to want to question. The authors seem to be experts but not masters. Thousand of years of baking and oven building have evolved a mass of knowledge that the authors can repeat, but not distill. I suppose the true master bakers out there are spending their time masterfully baking bread and not writing books. This book may leave some readers wishing for more instruction and less dumped information.

The writing is entertaining in spots, and pedantic and ineffective in others. There are many passages that will be clear to experts but not to others. I think this accounts for the large number of 5 star reviews. They are written by people very familiar with either baking or construction. The author does not claim that the book will teach masonry, nor will it teach basic baking. However, some very close reading will be needed if one wants to use this book to actually do anything.

The best thing about the book is the total atmosphere. In fact, if you are planning to open a small bakery and save the world, then you must read this book. More than anything else it will give you a very clear picture of what you are up against, what level of dedication you will have to supply to the project, how much learning you will have to do, and what amount of time and planning it will take. There are "visits" that the author takes to surviving establishments and these are very revealing.

Best individual piece of advice in the book: keep records.

Bottom line: Good read for the intended audience, but it will never be a stand alone book for that audience.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 My Favorite Bread Book 31 mai 2015
Par Adrien Vlach - Publié sur
Format: Broché Achat vérifié
This is a fantastic book for bakers interested in sourdough and other naturally leavened breads (not that commercial yeast is unnatural, but...), especially if hearth bread, using a wood fired oven is something you aspire to. The book has terrific information about building good dough and about building wood fired ovens.

The book makes artisanal baking easy. Moreover, they cover important technical topics in such an accessible way, you'll become an expert without even knowing it. What do I mean by that...? The authors really get into the how and why. Before you know it, hydration ratios, protein content in various bread flowers, exponential population growth as it relates to starter quantities, strain characteristics and how they impact proofing times, proofing temps, and retardation... It all totally make sense to you, and you begin to understand why your bread turns out the way it does and how to tweak it to perfection. And here's the thing... The writing is so conversational that you'll love learning that stuff.
2 internautes sur 2 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Great information, but not the whole loaf 9 mars 2017
Par Scott L - Publié sur
Format: Broché Achat vérifié
I should probably give this a better review.... but. This book tells you everything, and I mean everything, about bread and bread-making, except how to make bread. The science and theory of bread and bread ovens is exhaustive and thorough, as well as the stories of bread bakers across the country.
I drop my rating only because I would have loved to see two things included in the book. First, it would be an easy add to include 10-20 favorite bread recipes and products; a natural progression from all the book's lead-up. Secondly, it would have been great to have some sample material quantities listed for the recommended oven constructions.
I like the book, but the 'praxis' dimensions were left out. I felt like I was set up to go purchase the 'next book' coming to press.
3 internautes sur 3 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 very good book, slightly technical for casual reading 18 janvier 2014
Par O. Lechnowsky - Publié sur
Format: Broché Achat vérifié
Very technical discussion of bread baking - a little deep for casual reading, but its meant as a reference for those trying to figure out why their bread isn't working, or how it could be improved. In that regard, the depth of information is very useful. The ovens discussed are a particular style optimized for bread baking. High mass ovens intended to be fired and hold heat for a very long time. For best efficiency these are meant to be production ovens that hold a lot of heat between firings. They need to be fired long in advance of baking, and use a considerable amount of fuel for the initial firing, but need small amounts of fuel to maintain temperature once the mass is saturated with heat. For most homeowners and hobbyist bakers looking for a pizza oven for the backyard, these ovens are not ideal. However, for serious bread bakers, especially those wanting to bake large quantities of bread, this is the right oven. Nevertheless, it is interesting reading, and there are vignettes describing visits and interviews Daniel Wing has had with various artisan brick oven bakers. Also, the analysis of what makes artisan bread different and better than mass-produced or even pseudo-artisan breads is the best I've seen.
5 internautes sur 5 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Good book 23 février 2013
Par Colin West - Publié sur
Format: Broché Achat vérifié
An excellent guide to both building loaves and building your own outdoor oven tho' whether I'll try the latter is still up for debate.
The book's first part goes into excellent detail about grains, leavens, dough development, and baking. These chapters are worth the price of the book even if you don't want to build an oven. If there's one thing I wish they had done it was present a scaled down metric version of their loaf recipes. I think I've figured it out (and the rustic bread is pretty good) but it would have been easier as part of the text.

As for the oven construction I feel they pretty much got that right. It certainly gave me an idea of how easy/difficult this would be. I did find, on the internet, someone who'll sell a CD of his construction process - a sort of time lapse of the building -- that makes it simpler to understand the book. This person also gave a materials list so you can estimate the cost. Go look at
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