Career
Calvel has been credited with creating a revival of French-style breadmaking, as well as developing an extensive body of research on improving breadmaking technique, including studies of the differences between European and American wheat flour and the development of the autolyse, a hydration rest early in the mixing and kneading process designed to relax gluten in the dough and simplify the kneading process, thereby rendering the dough more extensible and easier to shape. Calvel also wrote the book Le goût du pain (translated into English in 2001 as The Taste of Bread) as a summation of his work.
