Didier Rosada and Professor Raymond Calvel

I am going to blog a little about Didier Rosada and Professor Raymond Calvel.  These are two great men, that have studied how flour, yeasts and other ingredients are used to make dough.  Not specially pizza dough, but from their studies and teachings can tell us more about fermentation, yeast types, finished dough temperatures, gluten development, flours and all the other factors and chemical development in doughs can all come together to make the best dough you can possibly achieve.

Understanding all of this is difficult to understand, but when reading any of Didier Rosada’s or Professor Raymond Calvel's writings or anything that can be found on the web about their teachings, it all helps to understand what might be going on in any dough, be it pizza or bread dough. 

I will blog more in the future about these great men that have written and studied so much.  If you can understand even a little about their teachings, it can help you to achieve better dough.

Norma