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This bread baking book is one of the coolest and most informative books on making bread and baking in wood-fired ovens. Wing explains grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. Bonus: The Bread Builders is filled with helpful drawings, photographs, recipes, and tips.
Jim Challenger curated this small selection of baking books from his book shelf. Challenger Breadware receives a small commission when these items are purchased.
The Bread Builders: Hearth Loaves and Masonry Ovens
By Daniel Wing
250 pages
Published by Chelsea Green Publishing, 2007
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