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The Taste of Bread

A translation of Le Goût du Pain, comment le préserver, comment le retrouver

  • Authors
  • Raymond Calvel

Table of contents

  1. Front Matter
    Pages i-xxiv
  2. Characteristics of Raw Materials and Dough Production

    1. Front Matter
      Pages 1-1
    2. Raymond Calvel
      Pages 3-14
    3. Raymond Calvel
      Pages 15-23
  3. The Role of Mixing and of Yeast Fermentation in the Creation of Bread Taste

    1. Front Matter
      Pages 25-25
    2. Raymond Calvel
      Pages 27-37
    3. Raymond Calvel
      Pages 38-48
    4. Raymond Calvel
      Pages 49-54
    5. Raymond Calvel
      Pages 55-63
  4. Baking and Keeping Qualities of Bread and Their Relationship to Taste

    1. Front Matter
      Pages 65-65
    2. Raymond Calvel
      Pages 67-77
    3. Raymond Calvel
      Pages 78-79
    4. Raymond Calvel
      Pages 80-85
  5. Traditional and Specialty Bread Production

    1. Front Matter
      Pages 87-87
    2. Raymond Calvel
      Pages 89-101
    3. Raymond Calvel
      Pages 102-128
  6. Yeast-Raised Sweet Dough Products, Common and Dietetic Rusks, Breadsticks, Croissants, Parisian and Regional Brioches

    1. Front Matter
      Pages 129-129
    2. Raymond Calvel
      Pages 131-140
    3. Raymond Calvel
      Pages 141-157
    4. Raymond Calvel
      Pages 158-180
  7. Nutritional Value of Bread, Bread and Gastronomy, Bread and the Consumer

    1. Front Matter
      Pages 181-181
    2. Raymond Calvel
      Pages 183-195
  8. Back Matter
    Pages 197-207

About this book

Introduction

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.

Keywords

astronomy bread elements fermentation information pain photography quality ticks translation units wheat yeast

Bibliographic information