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The Bread Builders: Hearth Loaves and Masonry Ovens
For centuries people have been baking naturally leavened bread in masonry ovens. With its crisp crust and solid texture, many bread bakers agree that the best, most flavorful bread in the world is still baked this way.
- Learn everything you'll need to build your own oven and bake your own naturally leavened bread
- Includes a large variety of detailed oven plans, recipes, advice, history and much more
- Co-written by Alan Scott, one of the world's leading experts
- Wing and Scott
- 8" x 10"
- 253 pages
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