Basic French Bread

  • Raymond Calvel

Abstract

Having discussed at length the principal factors basic to the taste of bread, I would like to provide formulas and procedures for these same methods. Good-tasting, high-quality, distinctive breads can always be produced by using these formulas and procedures.

Keywords

Bread Flour Flour Weight Bake Time Ferment Dough French Bread 
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Notes

  1. 1.
    A mixture of 75% medium rye flour and 25% dark rye flour should correspond closely to the type 170 rye flour in the original French text.Google Scholar
  2. 2.
    North American flours absorb more water—sometimes much more. Figures from Professor Calvel’s earlier work in North America show hydration rates in the upper 50% through lower 60%.Google Scholar
  3. 3.
    To use the levain for recipes involving one or two “builds.” French law has now adopted the 0.2% maximum yeast content figure for bread to be allowed to be called pain au levain. Google Scholar
  4. 4.
    Well-fermented dough pieces tend to tear and cause other problems when mechanized. See Chapter 6 for further discussion.Google Scholar
  5. 5.
    White flour for all recipes benefits from the aging period noted here. Flours that are freshly milled and do not undergo this aging and natural oxidation process do not perform as well as aged flours.Google Scholar

Copyright information

© Springer Science+Business Media New York 2001

Authors and Affiliations

  • Raymond Calvel

There are no affiliations available

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