Raymond Calvel

Raymond Calvel

Raymond Calvel (1913–2005) was a French baking instructor and author who is known for his significant contributions to the improvement of French bread baking techniques. He is often credited with the revival of traditional French bread making methods during the mid-20th century.

Early Life and Career

Raymond Calvel was born in 1913 in the small town of Laroquebrou, France. He began his career as a baker at a young age, working in various bakeries throughout France. In 1945, he was appointed as a professor at the National Institute of Baking and Patisserie in Paris, where he taught for many years.

Contributions to Baking

Calvel is best known for his research on the science of bread making. He developed a method known as the autolyse technique, which involves resting the dough before kneading. This method allows the gluten to develop naturally, resulting in a bread with a better texture and flavor.

In addition to his research, Calvel also wrote several books on bread making. His most famous work, "The Taste of Bread" (Le Goût du Pain), is considered a classic in the field of baking.

Legacy

Raymond Calvel's teachings and techniques continue to influence bakers around the world. His commitment to traditional baking methods and his scientific approach to bread making have made him a respected figure in the baking industry.

See Also

• French Cuisine
• Bread Making
• Autolyse

References

• Calvel, Raymond. The Taste of Bread. Springer, 2001.
• Suas, Michel. Advanced Bread and Pastry. Delmar Cengage Learning, 2008.

External Links

• Tribute to Raymond Calvel at Bread Bakers
• Raymond Calvel at The Fresh Loaf