The Taste of Bread

Front Cover
Springer Science & Business Media, Apr 30, 2001 - Technology & Engineering - 207 pages

At long last, the classic text by acclaimed French baking expert Raymond Calvel is available in English. Professor Calvel is known throughout the world for his research on the production of quality French and European hearth breads, and this new English edition, undertaken by translator Ronald L. Wirtz and technical editor James J. MacGuire, brings Calvel’s expertise to the English-speaking world.

The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered:

  • wheat and milling
  • characteristics of breadmaking flour
  • dough composition
  • oxidation in the mixing process
  • leavening and fermentation
  • effects of dough division and formation
  • baking and equipment
  • storage

The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.

 

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Contents

PART ICHARACTERISTICS OF RAW MATERIALS AND DOUGH PRODUCTION
1
Dough
15
PART IITHE ROLE OF MIXING AND OF YEAST FERMENTATION
25
Fermentation
38
Organic Acids
49
Dough Maturation and Development
55
PART IIIBAKING AND KEEPING QUALITIES OF BREAD AND THEIR
65
Bread Crumb
78
PART IVTRADITIONAL AND SPECIALTY BREAD PRODUCTION
87
Specialty Breads
102
PART VYEASTRAISED SWEET DOUGH PRODUCTS COMMON
129
YeastRaised Sweet Doughs
141
Regional Brioches
158
PART VINUTRITIONAL VALUE OF BREAD BREAD AND GASTRONOMY
181
Selected Works of Professor Raymond Calvel
197
Copyright

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