Teachings of Didier Rosada

I have been studying about Didier Rosada and his teachings.  I think his teaching were influenced by Professor Raymond Calvel.  Although I haven’t fully been able to understand all of either of their teachings, I am trying to learn how all this has to do with pizza making.   Didier Rosada and Professor Raymond Calvel, both came from the bread making world, but the more I study their teachings, the more I find it also relates to pizza making.
  
Didier Rosada, formerly an instructor at the San Francisco Baking Institute and a highly regarded classically trained French baker.



Didier Rosada articles:

http://www.uptownbakers.com/f_master_baker.html

http://web.archive.org/web/20040814193817/cafemeetingplace.com/archives/food3_apr2004.htm

http://web.archive.org/web/20050829015510/www.cafemeetingplace.com/archives/food4_dec2004.htm

http://www.bakerconnection.com/artisanbaker/article_04.htm

http://www.theartisan.net/dough_development.htm

I have also been influenced by Professor Raymond Calvel, a renowned expert in French baking and the father of the autolyse method. Since Rosada mentioned Calvel in one of his articles, he no doubt was influenced by the teachings of Professor Calvel.


If anyone is interested in these articles and can comprehend them the first time when reading, you are far smarter than I am.  I am still studying. lol   I also have a lot more links, that I might post at some point.

Norma