The Essentials of Breadmaking

Styles in breadmaking have changed in the past 50 years and much of this is due to the efforts of the late Professor Raymond Calvel of the École Française de Meunerie (French School of Milling) in Paris. Calvel first became known to an American public when Julia Child visited him at his school bakery oh one other 1971 French Chef TV episodes, which resulted in what Julia would later call her ‘750 days of bread’ when she brought her newly acquired knowledge back to the United States and translated it for use with American ingredients and home kitchens.