THE TASTE OF BREAD RAYMOND CALVEL PDF

Thank you for these recommendations, I very much like the idea of the thought process you describe, so am intrigued, T Log in or register to post comments FlourChild A lot of the Calvel book is 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. 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.

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Julia Child referred to Calvel as her first breadmaking teacher. Julia tracked him down and asked him to help her figure out how to make French breads with American ingredients. He agreed. She packed up American ingredients and flew over to France with them, for her and Calvel to experiment with. She said Calvel taught her to pay attention to the noises that bread loaves make as soon as they start to cool out of the oven, as an indication of the quality of the bread.

One of the tips that he taught her, she said, was that within a few minutes of starting to cool, a soft crackling noise should come from the bread. He took a modern approach to preserve and improve an ancient art. He advised that for the best yeast performance, the amount of salt used in a bread recipe should be 1. He pointed out that for slow-fermenting breads such as sourdoughs , what was important was not the quantity of gluten in a flour, but rather the quality, so that it could stand up to the long, slow rising times.

Early Years Calvel was born in in the Tarn region in south-west France. He accepted, and started working there in A prisoner during World War II, he was sent to a small village to cook bread, but at the start of , he managed to escape. Biographie du professeur Calvel. December Janvier

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