The Critical Best Ratio Is 63 to 100

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Friday, when Agnolia arrived to help with the lunch time rush, she found Luke, the senior chef at The Coffee House, engrossed in a book. Startled by Agnolia's arrival, Luke looked up and said, "Sorry, I just got this book, The Bread Builders, yesterday. I haven't been able to put it down."

Agnolia, who had noticed the cover photograph of a baker and loafs of bread, said, "Is it a cookbook?"

Luke responded, "It is not a cookbook. There are a few collections of suggested ingredients that some might call recipes, but mostly it is about great breads, bread with "an open crumb and a resilient crust, full of flavor. Bread . . . without added sugar, milk, or fat" bread that can "stay fresh for days." The book is also about masonry ovens, how to make them and how to use them to bake bread. I think some of the most interesting sections are the side bars which describe some of the best bakers and bakeries in the United States. I think it would be interesting to take a bread tour and visit bakeries across the country.

I have learned a lot reading the book. Did you know that grains were "first domesticated ten to twelve thousand years ago in the northern part of the Fertile Crescent, along what is now the border between Syria and southwestern Turkey?" I also learned that "commercial bread yeasts are derived from the yeast used to make ale" and that a "yeast cell is a living organism, a single celled fungus" and that "fungi are plants that lack chlorophyll.'

Handing the book to Agnolia Luke said, "Someday I would like to build a masonry oven. Chapter Seven, Preparing to Build a Masonry Oven, is a premier oven design. The chapter is packed with information that has been gathered from around the world over centuries. The ratio of the height of the oven door to the height of the dome is particularly important. Folk tradition holds that the height of the oven door should be about 57% of the height of the oven dome, but some more recent research done by Boily and Blanchette has determined that '63:100, or 63%' is the 'critical best ratio between the height of an oven door and the height of the oven dome.'"

Agnolia, who had been looking at the book, said, "Some of the ovens are beautiful. I like the stone ovens. The color photograph which shows the stone oven in the foreground and Vermont hill during the height of the fall color is striking. I also think the French commercial ovens are works of art. I know the bread that is baked in an outdoor oven is delicious, but I never realized the ovens the bread is baked in could be so beautiful, and their designs so varied."

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