Building a Wood-Fired Oven for Bread and Pizza

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The ultimate project for the DIY cook: a chance to construct a working oven, as adjunct to the barbecue, for baking home-made bread and pizza. Have you ever wondered why bread doesnt taste like it used to? Bread with never the chance to develop the crackling deep crust, or capture that aroma of wheat that comes from making bread slowly, and baking it in brick: this book holds the secret. Ovens were invented in the ancient world for one thing only: baking bread. Their design, materials and methods of firing have ...
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Blackawton 1996 Trade paperback Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains ... undamaged. Trade paperback (US). Glued binding. 113 p. Contains: Illustrations. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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1996 Paperback Size: 23.4 x 15.7 x 0.7 cm; Condition good. Today's bread lacks the taste of former times-partly due to the flour and the short time taken in making and maturing ... the dough, but mainly because of the oven. Bread is cooked in hot air, or steamed to death; it never has the chance to develop the crackling deep crust, or capture that indefinable aroma of wheat that comes from making bread slowly and baking it in brick. In the ancient world, ovens were invented solely for baking bread, and the design, materials and methods of firing of ovens still working in the Greek countryside-and those which stand ruined in village squares in the Dordogne-are essentially the same as those that baked bread for Julius Caesar. Written with the novice builder in mind, this book describes the stages of construction of a brick oven for the garden, with no fire hazards, no major structural problems and no planning difficulties. Detailed plans and illustrations are provided. Further chapters describe how to fire an Read more Show Less

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1996 Trade Paperback Good Ex-Library Trade Paperback--Good--Ex-Library--Tight withlight wear--Illustrated throughout.

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Blackawton 1996 Trade paperback Fair. Trade paperback (US). Glued binding. 113 p. Contains: Illustrations.

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Overview

The ultimate project for the DIY cook: a chance to construct a working oven, as adjunct to the barbecue, for baking home-made bread and pizza. Have you ever wondered why bread doesnt taste like it used to? Bread with never the chance to develop the crackling deep crust, or capture that aroma of wheat that comes from making bread slowly, and baking it in brick: this book holds the secret. Ovens were invented in the ancient world for one thing only: baking bread. Their design, materials and methods of firing have not changed over millennia. The ovens now working in the Greek countryside-or which stand ruined in village squares in the Dordogne-are the same as those that baked bread for Caesar. This ancient technology is within our grasp. The construction of a brick oven in the garden (no fire hazards, no major structural problems, no planning difficulties) is described with the novice builder in mind, the plan based on the authors own oven, running in Devon today. Detailed plans and illustrations are provided. Further chapters describe how to fire and run such ovens, and give guidance on bread and pizzas which are ten times better, and tenderer, than any baked in the usual cooker. And there is information on restoring and running old ovens thousands of which have survived in farmhouses across Britain.
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Product Details

  • ISBN-13: 9780907325703
  • Publisher: Prospect Books
  • Publication date: 9/28/1996
  • Edition number: 12
  • Pages: 113
  • Product dimensions: 6.20 (w) x 9.20 (h) x 0.28 (d)

Table of Contents

Introductory 7
Construction 27
Running the oven 69
Restoration 95
Recipe 106
Bibliography 111
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