Table of Contents
Contents
Acknowledgments vi
Preface ix
Introduction Looking for Real Bread, Finding Masonry Ovens xiii
Chapter One Naturally Fermented Hearth Bread 1
Visit: Upland Bakers, Marshfield, Vermont 18
Chapter Two Bread Grains and Flours 23
Visit: Giusto's Specialty Foods, South San Francisco, California 41
Chapter Three Leavens and Doughs 43
Visit: Sands, Taylor, and Wood (King Arthur Flour), Norwich, Vermont 69
Chapter Four Dough Development 72
Visit: Acme Baking Company, Berkeley, California 89
Chapter Five Baking, Ovens, and Bread 93
Visit: Consulting and Marketing Services, South San Francisco, California 108
Chapter Six Masonry Ovens of Europe and America 113
Visits: American Flatbread, Warren, Vermont 123
The Cheese Board, Berkeley, California 127
Chapter Seven Preparing to Build a Masonry Oven 129
Visits: Mugnaini Imports, Watsonville, California 149
San Juan Bakery, San Juan Bautista, California, and Home Fires Bakery, Leavenworth, Washington 153
Chapter Eight Masonry Materials, Tools, and Methods 157
Visit: Cafe Beaujolais, Mendocino, California 169
Chapter Nine Oven Construction 173
Visit: Depot Town Sourdough Bakery, Ypsilanti, Michigan 193
Chapter Ten Oven Management 195
Visits: Della Fatoria, Petaluma, California 210
Rani and Keith, Garberville, California 213
Chapter Eleven A Day in the Life at the Bay Village Bakery 216
Bakers' Resource: Sourdough Microbiology 227
Recommended Sources 233
Glossary 236
Bibliography 243
Index 246