Ovencrafters
The Wood-Fired Brick Oven Builders
[ Literature | Associations
| Grains/Seeds | Accessories
| Mills | Starters]
LITERATURE
"Les Vieux Fours a Pain" Le Renouveau
by Pierre Delacretaz
"Les Vieux Fours a Pain" Le Renouveau
by Pierre Delacretaz
This is an excellent book of 157 pages, covering much of the material
of his first book sub titled Construire son four-Faire
son pain but with an accent on build-one-yourself
with photographs of many different types of small ovens under construction
to follow.
Available from; CABEDITA
CH-1137 YENS / MORGES
SWITZERLAND
"Les Vieux Fours a Pain"
by Pierre Delacretaz
This is a very inspiring 176 page book of old ovens and village bakehouses,
all in French, but with so many excellent color and black and white photographs
that the words are not missed. Gives some plans and construction details,
but lots of ideas for general design, housing and finish.
available from; DELPLAST
CH 1032 ROMANEL / LAUSANNE
SWITZERLAND
"The Bread Ovens of Quebec"
by Lise Boily and Jean-Francois Blanchette
This is a thorough study of the traditions that arose around bread baking
in the rural areas of Quebec up until the middle of this century with a
focus on the unique clay ovens that were ubiquitious in that state. Detailed
building instructions and excellent photographs throughout. A most inspiring
book relating bread baking to the local ecology, economy and community in
a way that is lost to industrial society. This book tugs at our hearts and
points the way back.
available from; OVENCRAFTERS
and NATIONAL MUSEUM of MAN , NATIONAL MUSEUMS of CANADA
"Guide de L'amateur de Pain"
by Lionel Poilane.
A description in French of the regional breads of France with an excellent
last chapter on how to construct a classic small French round wood-fired
bread oven. Detailed plans and instructions.
available from; EDITIONS ROBERT LAFFONT
6 PLACE SAINT-SULPICE (6E)
75006 PARIS FRANCE
"The Cerealist"
by the KUSA Society
Published biannually for society members (see below) accessing hard to find
and obscure seeds, also comprehensive in depth information about edible
seed crops.
"MANNA"
by Walter T Banfield (1947)
This is a very complete text on bread baking written for commercial bakeries
in England up until WW2 when large production was still simply a matter
of increasing the numbers of loaves, and not necessarily changing much else
about the traditional breads of the innumerable small bakeries that characterized
England earlier this century. There is very little here on whole grains,
health or French breads, but it does cover the basics very well, and is
considered a classic.
"The Forgotten Art of Building and Using a Brick Bake Oven"
by Richard M.Bacon
This book is now out of print as of very recently, but is available at used
book stores. "It is a guide to the homeowner who wishes to date, renovate,
or use an existing brick oven, or to construct a new one." Published
by Yankee Magazine its audience was New England and the ovens are of the
type commonly found there still built into many of the older homes. The
books concern is more on how to keep the existing ovens authentic, or build
a replica rather than present any innovative new designs for enthusiastic
bakers of today.
ASSOCIATIONS
Masonry Heater Association of North America
11490 Commerce Park Dr, Reston, VA, 22091
704.372.7550
An information clearing house and support for the growing wood-fired masonry
heater industry, encompassing brick bake ovens. Annual convention. Newsletter
and list of qualified member masons available.
The Society for the Preservation of Old Mills (S.P.O.O.M.)
506 Westbrook, Dalton, GA, 30721
To promote interest, preservation and reconstruction of old mills through
meetings, correspondence, a periodical, library, bookstore and lists of
existing mills throughout North America. Membership is through subscription.
Non profit status. Member of
the International Molinological Society.
The Grain and Salt Society
273 Fairway Drive
Asheville. NC 28805
704.299.9005
In support of natural whole grain breads and brick oven baking,the society
imports sea salt and stone grain mills from France, and publishes related
material on diet and health with a leaning to the macrobiotic way. Classes
on bread baking held periodically.
With a membership of nearly 500 enthuiastic artisan bread bakers, this is
definately one crowd to be hanging out with. Excellent communication via
the newsletter and regular mailings of important events. Don't expect any
interest here however in the whole grains.
GRAINS AND SEEDS
The KUSA Society
PO Box 761, Ojai, CA, 93023
A seed bank and exchange of traditional seedcrops that have a history of
preferred use as staple and important supplementary human foods, a growers
network, and research and development of cereal products for cottage industry,
and the natural foods industry.
BAKEHOUSE ACCESSORIES
King Arthur Flour Bakers Catalog
1.800.827.6836
A wonderful selection of accessories and etc. for the home and small bakery.
Baskets and Bannetons
If you use baskets to prof your loaves , if you do check this out
www.brotformen.de It is a German company that make coiled baskets. The prices are very
good there ( about $ 5 a piece). They also make other baskets that are made of wood chips
and are compressed, these are even less expensive( around $ 2 a piece).
They said that many bakeries in Germany are starting to use them.
Click on "angebot" to see them.
The only problem is that the website is only in German and you need someone to translate!
They will translate the web
site to English soon.
Lillsun Mfg. Co.
PO Box 767, Huntington, IN, 46750
Manufacturers of oven peels, hand peels, pizza peels, peelhandles, proofing
boards, paddles, etc.
Gas Firing Equipment
Chas Hones Inc. North Amityville NY (631) 842 8886 Fax (631) 842 9300 or e mail gobuzzer@aol.com
This is the place to get information and equipment to gas fire your oven. Expert acvice and
appropriate technology at very reasonable prices
NATURAL STONE MILL MANUFACTURERS
Hank Duncan Mill Service
150 Haunted Branch Road, North Wilkesboro, NC, 28659
Phone-336.838.1260
Hank travels the country servicing stone mills. He also can source a good mill
new or used. Call or e mail for a schedule of his travels and services.
E mail is whduncan@wilkes.net
SKIOLD A/S DENMARK
Represented in N America by Bob's Red Mill Milwaukie OR (503) 654 3215
Manufactures a range of composite stone mills from kitchen size to 1000lbs.
per hour 48" stones, both vertical and horizontal, sifters also.
SOURDOUGH BREAD STARTERS
Gem Cultures
30301 Sherwood Road, Fort Bragg, CA, 95437
A husband and wife team with over four decades of experience culturing micro-organisms
and teaching about their use for Tempeh, milk and sourdoughs, etc. Catalog
available.
Alton Spiller Inc.
PO Box 696, Los Altos, CA, 94023.
Monica Spiller, author of the Barm Bakers Book offers for sale the Barm
in dried form, together with malted flour and PH test papers to keep your
starter and doughs up to snuff.
Sourdoughs International, Inc.
PO Box 1440, Cascade, ID, 83611.
Eight different sourdough cultures from around the world along with a 370
page bread book "World Sourdoughs of Antiquity" authored by a
baking pathologist with a keen interest in real breads.
