The Hearth Breads

This text provides the basic technical knowledge of hearth breads. Written by Raymond Calvel, the dean of French bakers, and translated into English by Ronald Wirtz of the American Institute of Baking and James MacGuire, of Le Passe-Partout, this work of French and European hearth breads provides information on formulations, production techniques, ingredients and equipment necessary to manufacture this type of bread. Hearth breads comprise one of the fastest growing segments of the bakery industry. New to this translation is a section on North American flours, and how they affect French bread. It should be of interest to small and medium wholesale and retail bakeries; product developers, marketing and management in bakery products industries; equipment manufacturers; and faculty and students in academia.