Raymond Calvel
Encyclopedia
Raymond Calvel was a bread expert and professor of baking at ENSMIC in Paris, France. Calvel has been credited with creating a revival of French-style breadmaking as well as developing an extensive body of research on improving breadmaking technique, including studies of the differences between European and American wheat flour and the development of the autolyse, a hydration rest early in the mixing and kneading process designed to relax gluten
in the dough and simplify the kneading process, thereby rendering the dough more extensible and easier to shape.
He was Julia Child
and Simone Beck
's teacher for the bread chapter of Mastering the Art of French Cooking
volume 2, as well as an advisor to the Bread Bakers Guild of America
during its founding and early competitive efforts in the early 1990s. Calvel also wrote the book Le goût du pain (translated into English in 2001 as The Taste of Bread) as a summation of his work.
Gluten
Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye...
in the dough and simplify the kneading process, thereby rendering the dough more extensible and easier to shape.
He was Julia Child
Julia Child
Julia Child was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which...
and Simone Beck
Simone Beck
Simone "Simca" Beck was a French cookbook author and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens.-Biography:Except for a few years spent learning...
's teacher for the bread chapter of Mastering the Art of French Cooking
Mastering the Art of French Cooking
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both of France, and Julia Child of the United States...
volume 2, as well as an advisor to the Bread Bakers Guild of America
Bread Bakers Guild of America
The Bread Bakers Guild of America is a non-profit alliance of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, bakery owners, and managers...
during its founding and early competitive efforts in the early 1990s. Calvel also wrote the book Le goût du pain (translated into English in 2001 as The Taste of Bread) as a summation of his work.
Further reading
- Calvel, Raymond, and Ronald Wirtz (trans.). The Taste of Bread. Springer, 2001, ISBN 0834216469.
- Child, Julia. From Julia Child's Kitchen. New York: Knopf, 1975.
- Child, Julia and Simone Beck. Mastering the Art of French Cooking, vol. 2. New York: Knopf, 1970.
- Reinhart, Peter. Crust and Crumb. Berkeley, CA: Ten Speed Press, 1998, ISBN 1580088023.
- Wing, Daniel and Alan Scott. The Bread Builders. White River Junction, VermontWhite River Junction, VermontWhite River Junction is an unincorporated village and census-designated place in the town of Hartford in Windsor County, Vermont, United States...
: Chelsea Green Publishing, 1999, ISBN 1890132055.