It’s not a bread recipe book, but rather a reference and an underlying philosophy book, in which he digs deeply into the scientific and technical aspects of breadmaking. 1990 - Calvel published his book “Le Gout du Pain”, with many photos and illustrations in it.1978 - Calvel retired from ENSMIC, but was made Professor Emeritus.1972 - Calvel publishes the sixth edition of “La boulangerie moderne.”.1964 - He wrote the section called “Le Pain” in a collection called “Que sais-je ?” (#1140) published by Presses Universitaires de France.
1964 / 65 - Calvel returned to Japan, and helped to set up the first French bakery in Japan.1954 - Calvel travelled to Japan, and stayed there for three months to promote French bread through a series of conferences and demonstrations.1947 - Calvel co-edited a book (La boulangerie moderne, éditions Eyrolles) with a Professor Nuret on ingredients used in bread, keeping bread fresh, how to sell bread, and using substitutes in breadmaking.In the spring of 1935, he was offered a position at the Ecole Française de Meunerie in Paris, renamed in 1971 to ENSMIC (École Nationale Supérieure de Meunerie et des Industries Céréalières.) He accepted, and started working there in 1936.Ī prisoner during World War II, he was sent to a small village to cook bread, but at the start of 1943, he managed to escape. In the 1930s, he apprenticed as a baker worked in Toulouse for a while, then studied at the École des Grands Moulins de Paris. Early YearsĬalvel was born in 1913 in the Tarn region in south-west France. He pointed out that for slow-fermenting breads (such as sourdoughs), what was important was not the quantity of gluten in a flour, but rather the quality, so that it could stand up to the long, slow rising times. He advised that for the best yeast performance, the amount of salt used in a bread recipe should be 1.8 percent of the weight of the flour. He took a modern approach to preserve and improve an ancient art. (One of the tips that he taught her, she said, was that within a few minutes of starting to cool, a soft crackling noise should come from the bread.) Ĭalvel was a chemist by training. She said Calvel taught her to pay attention to the noises that bread loaves make as soon as they start to cool out of the oven, as an indication of the quality of the bread. She packed up American ingredients and flew over to France with them, for her and Calvel to experiment with. Julia tracked him down and asked him to help her figure out how to make French breads with American ingredients. Her husband Paul had been trying to make French bread to help Julia, but then gave up and pointed Julia at Calvel, whom he’d run across references to. Julia Child referred to Calvel as her first breadmaking teacher. Raymond Calvel (1913 to 2005) was one of the 20th century French leading authorities on bread.
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