The Bread Builders

Hearth Loaves and Masonry Ovens. By Daniel Wing and Alan Scott. Part cookbook, part building book, it has led thousands of people to build their own small ovens for backyards, schools, restaurants, and craft bakeries.  Creating the perfect loaf of bread - a challenge that has captivated bakers for centuries - is now the rage from Vermont to California. Many people find that their palates have been reawakened ad 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 leavens, baking science, and oven construction Paperback. 254 Pages.