Read The Taste of Bread by Raymond Calvel Online
The Taste of Bread Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. Each important aspect of the process is covered: wheat and milling
| Title | : | The Taste of Bread |
| Author | : | |
| Rating | : | 4.72 (646 Votes) |
| Id Book | : | 0834216469 |
| Format Type | : | Hardcover |
| Number of Pages | : | 205 Pages |
| Publish Date | : | 2001-03-01 |
| Type File | : | PDF, DOC, RTF, ePub |
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 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
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