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- 2013019887 contributor B12726620.
- 2013019887 date "2013".
- 2013019887 description "Includes bibliographical references and index.".
- 2013019887 description "Wood-Fired Masonry Ovens -- How Wood-Fired Ovens Work -- Types of Wood-Fired Ovens, and What Makes an Oven a Bread Oven -- Fuel and Combustion -- How to Operate Your Oven -- Baking Bread in a Wood-Fired Oven -- Essential Ingredients for Wood-Fired Breads -- Standards and Conventions for Bread Formulas -- Using the Full Heat Cycle to Cook with Fire -- Pizza and Other Live-Fire Flat Breads : 600 [degrees] F (315 [degrees] C) and Above, with Fire -- Live-Fire Roasting: 500 [degrees] F to 600 [degrees] F (260/315 [degrees] C), with Fire -- Hot Oven : 350 [degrees] F to 500 [degrees] F (177/260 [degrees] C) -- Moderate Oven, aka the Comfort Zone : 212 [degrees] F to 350 [degrees] F (100/177 [degrees] C) -- The Long Tail of the Temperature Curve : Under 212 [degrees] F (100 [degrees] C) -- Appendix A. General Masonry Oven Design Tips -- Appendix B. Commercial Yield Formulas -- Appendix C. More About Baker's Percentage -- Appendix D. Bread Production Schedule -- Appendix E. Oven Temperature Log -- Appendix F. Starting a Liquid Sourdough Starter from Scratch -- Appendix G. Regular Maintenance : Care and Feeding of a Liquid Sourdough Starter -- Resources.".
- 2013019887 extent "pages cm".
- 2013019887 identifier "9781603583282 (hardback)".
- 2013019887 identifier "9781603583299 (ebook)".
- 2013019887 identifier 9781603583282.jpg.
- 2013019887 issued "2013".
- 2013019887 language "eng".
- 2013019887 subject "641.81/5 23".
- 2013019887 subject "Baking.".
- 2013019887 subject "COOKING / Courses & Dishes / Bread. bisacsh".
- 2013019887 subject "COOKING / Methods / Baking. bisacsh".
- 2013019887 subject "COOKING / Methods / Outdoor. bisacsh".
- 2013019887 subject "Cooking (Bread)".
- 2013019887 subject "Cooking.".
- 2013019887 subject "Fire.".
- 2013019887 subject "HOUSE & HOME / Do-It-Yourself / Masonry. bisacsh".
- 2013019887 subject "HOUSE & HOME / Sustainable Living. bisacsh".
- 2013019887 subject "Roasting (Cooking)".
- 2013019887 subject "Stoves, Wood.".
- 2013019887 subject "TX769 .M557 2013".
- 2013019887 tableOfContents "Wood-Fired Masonry Ovens -- How Wood-Fired Ovens Work -- Types of Wood-Fired Ovens, and What Makes an Oven a Bread Oven -- Fuel and Combustion -- How to Operate Your Oven -- Baking Bread in a Wood-Fired Oven -- Essential Ingredients for Wood-Fired Breads -- Standards and Conventions for Bread Formulas -- Using the Full Heat Cycle to Cook with Fire -- Pizza and Other Live-Fire Flat Breads : 600 [degrees] F (315 [degrees] C) and Above, with Fire -- Live-Fire Roasting: 500 [degrees] F to 600 [degrees] F (260/315 [degrees] C), with Fire -- Hot Oven : 350 [degrees] F to 500 [degrees] F (177/260 [degrees] C) -- Moderate Oven, aka the Comfort Zone : 212 [degrees] F to 350 [degrees] F (100/177 [degrees] C) -- The Long Tail of the Temperature Curve : Under 212 [degrees] F (100 [degrees] C) -- Appendix A. General Masonry Oven Design Tips -- Appendix B. Commercial Yield Formulas -- Appendix C. More About Baker's Percentage -- Appendix D. Bread Production Schedule -- Appendix E. Oven Temperature Log -- Appendix F. Starting a Liquid Sourdough Starter from Scratch -- Appendix G. Regular Maintenance : Care and Feeding of a Liquid Sourdough Starter -- Resources.".
- 2013019887 title "From the wood-fired oven : new and traditional techniques for cooking and baking with fire / Richard Miscovich ; foreword by Dan Wing.".
- 2013019887 type "text".
