This is the long-awaited English language translation of Calvel's classic work 'Le gout du pain'. It covers flour, dough, mixing, fermentation, dough maturation, crust crumb and staling. It is a thorough bible on French breads, specialty breads, sweet dough products, croissants …
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to under…
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to under…
