General Hearth Bread Information from AIB Vertical Files

Note: All of these materials are original documents. No photocopies are retained in AIB vertical files.

• "Baking French goods in revolving oven." Bakers Helper, August 15, 1923, p. ( ).
• "Baking Italian hearth bread." Bakers Weekly, August 2, 1924, p. 46-48.
• "Brown 'n serve hearth bread." Vitality News, Vol. XVIII, No. 1, June-July 1951, p. 6.
• "French bread in the U.K. using the Chorleywood Bread Process (CBP)." Chorleywood Briefing, October 1978 (No. 9), p. 1.
• "French and Vienna Loaves: Breads that Test the Baker's Craftsmanship." Bakers Weekly, August 25, 1923, p. 45-47. Formulas & processing for French bread, American style French bread, Vienna bread, French twist.
• Fuller, Njeri K. "Fragrant, flavorful breads are the toast of the town," in USA Today, Tuesday, September 14, 1993, p. 6D. Notes growing interest by consumers in truly superior hearth breads and multi-grain breads, translating into willingness to pay premium prices for really high-quality products made with no preservatives or artificial ingredients by time-consuming artisinal methods. Cites article in September 1993 issue of Bon Appetit, which includes a list of the "best bread shops in America." Discusses impact of consumer trend on steady growth of specialty independent bakeries across the United States. Notes increasing sales of breadmaking machines as an aspect of consumer demand for specialty bread products.
• "German and Austrian hearth breads." Bakers Weekly, August 16, 1924, p. 39-40. Vienna bread, Light rye bread, rye bread.
• "Hard variety bread: market analysis report." Milling & Baking News, May 3, 1983, p. 22-27. Discusses major companies involved in expanding hearth bread market, role of innovation, impact of frozen dough, market for sourdough breads, focus on premium items.
• "Hearth breads: retail formulas." Service Men's Bulletin, Service Men's Bulletin, April 22, 1955, No. 256. Formulas, basic processes for French bread, Italian bread, Vienna bread, Neopolitano bread, Milano bread, grissini (bread sticks), whole wheat grissini, brown n' serve French bread.
• "Hearth breads and rolls: consumer report." Bakery Production & Marketing, March 1984, p. 76-80.
• "Hearth breads with that nutty flavor..." Bakers Review, July 1939, p. 14-16. Formulas and processes for Vienna bread, French bread, English cottage loaf, Italian bread, Irish soda bread.
• "Hearth bread production." Bakers Review, May 1954, p. 20, 21. Formulas and processing for French bread, Vienna bread, English cottage bread, kitchen hearth loaf, Italian bread.
• "Hearth bread and rolls." Bakers Review, April 1928, p. 35-38. Formulas & procedures for French bread, Vienna bread, hearty rye, hearth rolls, bread sticks, salt sticks.
• "Hearth bread." The Dough Boy, September 1949, p. 26-29. Formulas and processing for straight dough French bread, Irish bread, cottage bread, Italian bread, Bermuda rye bread, Dutch fruit bread, sesame egg bread.
• "Hints on plaiting techniques." Bread Research Institute of Australia Newsletter, July 1966 (No. 194A). Gives hints and procedures for plaiting or braiding hearth breads.
• Marini, John L. "Production of Italian type breads," in Proceedings of the American Society of Bakery Engineers. Chicago : ASBE, March 2-5, 1964, p. 65-73. Discusses growth of market, automated and semi-automated makeup for Italian hearth bread, gives formulas for straight dough and sponge-and-dough types, provides specifications for ingredients, including flour type and protein level, malt, yeast food, salt, shortening, etc. Includes discussion of mixing procedures, absorption levels, fermentation, makeup, proofing, and baking. Includes photos.
• "Perfect French bread any Frenchman would claim." Restaurants and Institutions, November 12, 1986, p. 236. General troubleshooting factors for hand production of crusty breads.
• Poulos, George A. "Hearth bread production," in Proceedings of the American Society of Bakery Engineers. Chicago : ASBE, March 6-8, 1978, p. 58-64). Notes decline in U.S. hearth bread consumption following World War II, with decline from 300 million pounds (1947) to 225 million pounds (1958), and subsequent growth to 550 million pounds (1972). Notes importance of engineering advances in growth of this previously hand-produced type of bread. Gives typical sponge-and-dough formula for Italian / French / Vienna bread, ranges for flour protein levels, temperature and humidity conditions for proofing, oven zone temperatures, cites importance of steam in the first and second oven zones. Includes photos.
• "Proleche presents to the reader of Hagapan: forms of bread (bread plaiting)." Haga Pan, September 1981, p. 20. Illustration of bread weaving for hearth loaves.
• "Specialty bread shop an instant success." Retail Baking Today, April 1976, p. 10-12. The Bread Shop, Philadelphia PA, Cryotherm Foods, Inc.
• "There's no competition for hearth products!" Bakery Service Bulletin, n.d. Professional formulas and processing for straight-dough French bread, sponge-and-dough French bread, Vienna bread, Italian bread.
• "Vienna bread." Chorleywood Briefing, April 1976 (No. 1). Discusses both traditional bulk fermentation and CBP process for Vienna products, methods.
• "Vienna bread." New Zealand Bakers & Grocers Review, February 2, 1925, p. 17.
• "Wholesale production pace for retail-style hearth line. (Tasty Bread Products, Old Bethpage, NY). Bakery Production & Marketing, May 1977, p. 82-92. Includes layout of plant, machinery list.
• Beard, James. "Magnifique! A French bread baked in the States." Chicago Daily News, June 9-10, 1973, p. 22. Profile of Interbaco, a New York bakery which uses an American flour similar to that used in France.
• Benz, Adolph. "Specialty breads mean variety breads: crisp, tasty hearth breads and rolls..." Procedures, one-gallon hearth bread formula. No citation: see vertical file Bread-Variety-Hearth.
• Bohnenblust, J.P. "Industrial production of baguettes." (In German). Getreide, Mehl und Brot, Vol. 34, April 1980, p. 104-106. Systematic technical discussion, formula, quality criteria work-flow diagram for production of German-style baguettes.
• Broeg, W.E. "More about bread sticks." Bakers Helper, December 24, 1938, p. 1145-1147. Formulas and procedures for bread sticks, Italian grissini, French butter horns or crescents.
• Broeg, W.E. "Novelty rolls and breads bring steady profits." Bakery Service Bulletin, n.d. Formulas, variations for miniature French & Italian loaves, round loaves & buns.
• Collins, T.H. "How they make French bread in France." British Baker, July 14, 1978, p. 16-23. Procedures for formula construction, dividing, scaling, moulding, proofing, cutting, baking for baguette, bâtard, pain parisien.
• Collins, T.H. and M.J. Overton. "Hot-bread shops and in-store bakeries." British Baker, October 8, 1976, p. 18-23. Trends, layout of typical operation, discussion.
• Davidson, Jones. "Variety breads: Cuban, Venezuelan, poor boy." Southwestern Baker, February 1959, p. 22.
• Earley, Louise H. "Let's make French bread in an electric bake oven." Modern Schools magazine, January 1966, p. 14-16. Smaller-quantity formula and processing.
• Feinberg, Alan J. "Hearth and modified hearth-type products" in Proceedings of the American Society of Bakery Engineers, 1975, p. 98-108. Illustrated discussion of automated production of hearth type breads.
• Fletcher, K.R. "Continental batons -- Dutch and Danish." British Baker, March 15, 1980, p. vii, ix, x. Includes discussion, formulas, procedures for 'tiger or leopard skin batons,' Dutch scissor baton, Danish split baton, Continental crusty baton.
• Fletcher, K.R. "Crusty bloomers." British Baker, September 7, 1979, p. 23-4, 32. Discusses use of steam in baking crusty bloomer loaves, Vienna breads. Includes retail quantity formula and procedures.
• Forti, Mario. "The secret of bread sticks is to serve them fresh." Australasian Baker and Millers' Journal, April 1972, p. 7,9. Discusses production of grissini for restaurant operations.
• Gorman, William. "Variety breads, part I" in Proceedings of the American Society of Bakery Engineers, 1981, p. 40-45. Discusses growing market for variety breads, including hearth breads.
• Gregory, Joe and Frank Gruber. "Di Lorio's boosts hearth line volume and efficiency to expand its market." Bakery Production & Marketing, May 1978, p. 69-76, 78, 82. Shows layout of traveling hearth system, photos, discussion of product line, management, distribution.
• Griffith, John H. "Bread sticks offer a change." Bakers Helper, April 3, 1937, p. 639-40. Formulas and procedures for salt sticks, pulled bread, hearth bread.
• Lauter, B. "Hand production of baguettes." (In German). Getreide, Mehl und Brot, Vol. 34, No. 1 (January 1980), p. 34-37. Systematic technical discussion, formulas, procedures for hand production of German-style white and rye baguettes. Includes photos.
• Murphy, Robert J. "Variety breads, part II" in Proceedings of the American Society of Bakery Engineers, 1981, p. 46-54. Discusses function of ingredients and flavoring agents commonly used in variety bread products.
• Nelson, R.A. "A modern finish for white hearth products (Holland Dutch). Monthly Bulletin, August 1937, p. 15.
• Tweed, A.R. "A look at French bread." Cereal Foods World, Vol. 28, No. 7 (July 1983), p. 397-399. Discusses processes, formulation, etc., for high-quality French bread.
• Tweed, A.R. "The production of traditional breads--Iran, Cuba Syria, Japan" in Proceedings of the American Society of Bakery Engineers, 1979, p. 38-49. Discussion of technology used in commercial and small-shop production.