![]() ![]() I first discovered Calvel's book five years ago, when my ruddy Dutch bakery employer handed me a copy of 'The Taste of Bread' with the hope that I might find something useful in it. The information found on this website comes from personal experience, augmented by a few major works I have on my bookshelves including 'The Taste of Bread' by Raymond Calvel. These ingredients have been used for centuries and, in their beautiful simplicity, with variances of unlimited potential, make superior quality loaves of bread. This website is concerned with the making of bread using four main ingredients flour, salt, leavening and water. In order to deepen our understanding of the stages of bread making, so as to improve the quality of our finished loaves, it is important to examine bread making from a scientific perspective. It was once said by legendary French restauranteur Fernand Point that 'great cooking is merely a series of simple operations, but that each stage must be completed successfully.' (Calvel, Wirtz & MacGuire, 2001) This captures the heart of bread making. ![]()
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