The Taste Of Bread Av Raymond Calvel, Ronald L. Wirtz

<P>At last, Raymond Calvel''s <EM>Le Gout du Pain</EM> 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.  </P><P><EM>The Taste of Bread</EM> 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: </P><UL><P><LI>wheat and milling </LI><P></P><P><LI>characteristics of breadmaking flour </LI><P></P><P><LI>dough composition</LI><P></P><P><LI>oxidation in the mixing process</LI><P></P><P><LI>leavening and fermentation </LI><P></P><P><LI>effects of dough division and formation </LI><P></P><P><LI>baking and equipment</LI><P></P><P><LI>storage</LI><P></P></UL><P></P><P>The English edition provides notes and information specifically on the use of Nor