Hearth Loaves and Masonry Ovens for Home Bakers

The quest for the perfect loaf of bread has captivated bakers for centuries, and it has now become the rage in the hippest 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 artisanal, 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 Bread Builders profiles 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 book 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, and small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

The quest for the perfect loaf of bread has become a nationwide phenomenon, with bakers and enthusiasts alike seeking to rediscover the art and science of traditional bread-making. From the historic villages of Vermont to the coastal communities of California, the demand for locally-sourced, artisanal breads has never been higher. This new generation of bread lovers has been captivated by the rich flavors and textures of whole-grain loaves, crafted with care and attention to detail.

At the forefront of this movement are the village bakers, who are forging a new role for themselves, blending time-honored techniques with cutting-edge knowledge of natural leavens, baking science, and oven construction. Among them is Daniel Wing, a passionate artisan who has dedicated himself to the pursuit of the perfect loaf. His journey has taken him from the study of bread's history and chemistry to an apprenticeship with Alan Scott, the renowned builder of masonry ovens.

Together, Daniel and Alan have authored "The Bread Builders," a comprehensive guide that not only teaches readers how to bake exceptional, healthful bread, but also how to construct their own masonry ovens. The book profiles over a dozen small-scale bakers across the United States, showcasing the holistic principles that underpin their community-oriented, whole-grain baking practices.

"The Bread Builders" is poised to appeal to a diverse audience, from the discerning connoisseurs of fine food and bread, to the home bakers seeking to elevate their craft, to the aspiring entrepreneurs dreaming of starting their own small bakeries. For the do-it-yourselfers, the book offers a compelling next project – the construction of a masonry oven. And for the small-scale commercial bakers, it provides inspiration, the latest insights into the bread-baking process, and a potential marketing edge in a rapidly growing industry.

In an era where consumers are increasingly conscious of the provenance and quality of their food, the demand for locally-sourced, artisanal breads has never been higher. The Bread Builders stands as a testament to the power of tradition, science, and community-driven innovation to elevate the humble loaf to new heights of culinary excellence.

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