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Index
Acknowledgments
Preface
INTRODUCTION Looking for Real Bread, Finding Masonry Ovens
CHAPTER ONE NATURALLY FERMENTED HEARTH BREAD
Visit: Upland Bakers, Marshfield, Vermont
CHAPTER TWO BREAD GRAINS and FLOURS
Visit: Giusto’s Specialty Foods, South San Francisco, California
CHAPTER THREE LEAVENS and DOUGHS
Visit: Sands, Taylor, & Wood (King Arthur Flour), Norwich, Vermont
CHAPTER FOUR DOUGH DEVELOPMENT
Visit: Acme Baking Company, Berkeley, California
CHAPTER FIVE BAKING, OVENS, and BREAD
Visit: Consulting and Marketing Services, South San Francisco, California
CHAPTER SIX MASONRY OVENS of EUROPE and AMERICA
Visits: American Flatbread, Warren, Vermont
The Cheese Board, Berkeley, California
CHAPTER SEVEN PREPARING to BUILD A MASONRY OVEN
Visits: Mugnaini Imports, Watsonville, California
San Juan Bakery, San Juan Bautista, California and HomeFires Bakery, Leavenworth, Washington
CHAPTER EIGHT MASONRY MATERIALS, TOOLS, and METHODS
Visit: Café Beaujolais, Mendocino, California
CHAPTER NINE OVEN CONSTRUCTION
Visit: Depot Town Sourdough Bakery, Ypsilanti, Michigan
CHAPTER TEN OVEN MANAGEMENT
Visits: Della Fattoria, Petaluma, California
Rani and Keith, Garberville, California
CHAPTER 11 A DAY in the LIFE at the BAY VILLAGE BAKERY
Bakers’ Resource: Sourdough Microbiology
Recommended Sources
Glossary
Bibliography
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