I didn't mind spending the extra bucks to have a "classic" as part of my bread book collection. Still, if I had a chance, I'd get it autographed by the translator since Dr. I think I will buy it and have found it cheaper on line - I agree that it is expensive but am very curious about it. Are you glad you bought it?
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I didn't mind spending the extra bucks to have a "classic" as part of my bread book collection. Still, if I had a chance, I'd get it autographed by the translator since Dr. I think I will buy it and have found it cheaper on line - I agree that it is expensive but am very curious about it.
Are you glad you bought it? I like the pointy ends My curiosity was piqued when I found the second volume of Mastering the Art of French Cooking Julia Child et al had a bread making section in it to which Calvel contributed substantially.
I'm glad I have it as a historical piece, but if I didn't have it, I wouldn't miss it from a day-to-day baking experience. And I, too, like the pointy ends in spite of Dr. Calvel's "irkedness" with same". If that's the case, in addition to the previous recommendation which is a pretty hard-core, inf0-dense and textbooky kind of book , you might find DiMuzio's " Bread Baking: An Artisan's Perspective" useful too.
DiMuzio's book does just as much teaching, but I found it a bit more accessible - he even talks you through the thought process to go through when developing your own formulas when you're ready. Thank you for these recommendations, I very much like the idea of the thought process you describe, so am intrigued,.
A lot of the Calvel book is aimed at commercial french bakers who went through a period of additives, adulterated flour, and intensive long machine mixing, all of which he argues against as being detrimental to flavor hence the title. The concept that transfers best to home baking is the autolyse. It reads like a text book, somewhat dry and very technical. Some of the best bits are McGuire's footnotes.
Given that only parts of it are applicable to home or artisan baking, and that is has a high price, you may want to request it from a Library before taking the plunge. Very good advice. I have so far only been able to glimpse small sections and consequently haven't been able tobut this work into context.
Your observations help enormously. Harold mcgees work has been helpful here. I will explore my local library. This has been flooded recently and is closed, so I will ave to e patient. Cambridge floods. I wanted to get back to this discussion to thank contributors; I have been as a result, reading and learning from DiMuzio's Bread baking, an artisans perspective.
It explores the questions I have had about the theory behind my bread making. Thank you for the recommendation. It is clear and well laid out and while It does read as a text book, it is exactly what I wanted.
I have a copy of Dr. Carvel's book; it is interesting but, I feel over-priced Don't get me wrong I enjoyed Dr. I was looking how to improve flavor and crumb: this was the book that provided me with that "Aha" moment! I recommend Emily Buehler's book highly; it provide the home-baker reading her book with a wealth of information The book title for her book is simply " Bread Science".
We all have our favourite books; the ones we return to again and again. Thank you for your recommendation. My favourite is ChadRobertson's Tartine bread book. I read and reread until I was ready to start making. Its a joy to compare my process with this book to see how I'm developing as a bread maker. The DiMuzio works well in conjunction with that book. They both have helped me to retry some of Carol Fields Italian breads, notably the chocolate one, using levain.
I am also very curious about Peter Reinhart's new whole grain bread book andparticularly about the soaking of the grains as a mash. Skip to main content. The Taste of Bread by Dr. Raymond Calvel. August 30, - am. Aug 30 - am. I knew someone would have it on this forum. Then you'd be much better off with Advanced Bread and Pastry. Aug 30 - pm. Thank you for these recommendations, I very much like the idea of the thought process you describe, so am intrigued, T. Aug 31 - pm. Cambridge floods Thanks for your considered thoughts, T.
Sep 17 - pm. Sep 18 - am. Cheers, Francine. Sep 18 - pm. I find that the more I understand, and this takes time, the more tuned my judgement becomes. I will have a close look at bread science.
The Taste of Bread by Dr. Raymond Calvel
Calvel has been credited with creating a revival of French-style breadmaking , as well as developing an extensive body of research on improving breadmaking technique, including studies of the differences between European and American wheat flour and the development of the autolyse , a hydration rest early in the mixing and kneading process designed to relax gluten in the dough and simplify the kneading process, thereby rendering the dough more extensible and easier to shape. He was Julia Child and Simone Beck 's teacher for the bread chapter of Mastering the Art of French Cooking volume 2, as well as an advisor to the Bread Bakers Guild of America during its founding and early competitive efforts in the early s. From Wikipedia, the free encyclopedia. Categories : births deaths French food writers French chefs French male writers French writer stubs Food and drink biography stubs. Namespaces Article Talk. Views Read Edit View history. Contribute Help Community portal Recent changes Upload file.
The Taste of Bread : A translation of Le Gout du Pain, comment le preserver, comment le retrouver
Calvel is known throughout the world for his research on the production of quality French and European hearth breads. 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. Raymond Calvel , Ronald L. 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.
The Taste of Bread
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