Emerson Library Book Resources on Hearth Breads

• Barrows, A.V. "Fancy and seasonal breads" in Bakery Specialities, London & New York : Elsevier Applied Science Publishers, c1984. (p. 125-172). Primarily oriented to retail craft baker.
• Calvel, Raymond. Le gôut du pain: comment le préserver, comment le retrouver. Paris : Editions Jerome Villette, c1990. Major work by a leading French researcher and noted baker. Treats all aspects of hearth breads and rolls, especially concerned with superior bread flavor. Available in English from Chapman & Hall in late 1997.
• Calvel, Raymond. Le pain français et les produits de cuisson annexes. Hiroshima, Japan : Pan News Co., Ltd., c1985. Discusses all aspects of French-type hearth products and other bakery goods. Currently available only in Japanese and French.
• Field, Carol. The Italian baker. New York : Harper & Row, c1985. Notes decline of bread baking in Italy due to advent of new baking technology, roller milling, modern ingredients and techniques. Cites importance of Carlo Veggetti and his chain of Il Fornaio bakeries in the renaissance of quality craft baking in Italy, gives recipes and procedures for home baking of a wide variety of country breads, holiday breads, pastries, cakes and cheesecakes, and biscotti.
• Guinard, J.Y. and P. Lesjean. Le pain retrouvé: 30 pains et leurs recettes. Paris : Editions Jacques Lanore, c1982. Formulas and procedures for 30 different types of French hearth breads and rolls for retail scale production. Not yet available in English.
• Matz, Samuel. "Formulas and procedures for variety breads." Chapter 8 in Formulas and processes for bakers. McAllen, TX : Pan-Tech International, Inc., c1987. Includes some references.
• Pyler, E.J. "Variety breads" in Baking science and technology. Third edition. Merriam, KS : Sosland Publishing Company, c1988. (p. 776-814). Includes hearth bread formulations procedures in addition to variety pan breads.
• Poilâne, Lionel. Guide de l'amateur de pain. Paris : Robert Laffont, S.A., c1981. History of bread and baking, wide variety of French regional hearth breads, function of ingredients, specialized traditional equipment & ovens. Currently available only in French and Japanese.
• Schünemann, Claus and Günter Treu. Baking: the art and the science. Calgary, Alberta, Canada : Baker Tech., Inc., c1988. Primarily intended as a textbook for apprentice bakers in Germany. English translation of Technologie der Backwarenherstellung. Contains many useful formulations and much technical information on hearth breads.
• Spicher, Gottfried and Hans Stephan. Handbuch Sauerteig. Hamburg : BBV Wirtschaftsinformationen GmbH, c1982. Single most comprehensive work on sourdough technology and production. Extensive bibliography p. 325-349. Not yet available in English.
• Stear, Charles A. "Typical formulations and process schedules (including case studies) for wheat and rye breads employed in Western and Eastern Europe and North America" in Handbook of Breadmaking Technology, London & New York : Elsevier Applied Science, c1990. (p. 86-305).
• Sultan, William J. "Bread and rolls" in Practical baking. Fifth Edition, New York : Van Nostrand Reinhold, c1990. (p. 81-214). Contains international formulations not found in previous editions.

Note: This bibliography was produced for the AIB Hearth Breads Seminar, July 1992, and amended for the 1996 seminar. It is anticipated that additions will be made for any future hearth or variety bread seminars.