The Taste of Bread

By (author): "Garfield Peters, James J. Macguire, Ronald L. Wirtz, Raymond Calvel"
Publish Date: 1990
The Taste of Bread
ISBN0834216469
ISBN139780834216464
AsinThe Taste of Bread
Original titleLe gou?t du pain : comment le pre?server, comment le retrouver
At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. 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:wheat and millingcharacteristics of breadmaking flourdough compositionoxidation in the mixing processleavening and fermentationeffects of dough division and formationbaking and equipmentstorageThe 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.