The Taste of Bread
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:
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.
PART ICHARACTERISTICS OF RAW MATERIALS AND DOUGH PRODUCTION
PART IITHE ROLE OF MIXING AND OF YEAST FERMENTATION
The Identification of Volatile Organic Acids and Their Influence
PART IIIBAKING AND KEEPING QUALITIES OF BREAD AND THEIR
PART IVTRADITIONAL AND SPECIALTY BREAD PRODUCTION
PART VYEASTRAISED SWEET DOUGH PRODUCTS COMMON
YeastRaised Sweet Doughs
PART VINUTRITIONAL VALUE OF BREAD BREAD AND GASTRONOMY
Selected Works of Professor Raymond Calvel