A faster panettone. A sweet-and-sour levain. An aha moment that transformed our ryes. Modernist Bread is the culmination of over four years of nonstop research, photography, experiments, writing, and baking. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.
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Modernist Bread
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A faster panettone. A sweet-and-sour levain. An aha moment that transformed our ryes. Modernist Bread is the culmination of over four years of nonstop research, photography, experiments, writing, and baking. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.
Making good bread is both an art and a science—Modernist Bread is a 2,642-page celebration of that and more, including bread’s future. The culmination of over four years of nonstop research, photography, experiments, writing, and baking, Modernist Bread isn’t just about new recipes, though—it’s about the way we think of bread from the ground up.
In the space of five volumes plus a recipe manual, this groundbreaking set tells the story of one of the world’s most important foods in new and different ways. Inside this book you’ll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Learn what really happens when dough is mixed, new techniques for working with preferments, strategies for making bread in any kind of oven, and innovative approaches to developing flavor—all through more than 1,200 recipes and variations to master and inspire.
Discoveries
Bread is lighter than whipped cream
How to optimize levain for sweet breads
The sad tale of North American rye
How many bubbles are in a loaf of bread
The real reason steam makes bread crispy
How to rescue overproofed dough
New Techniques
Bread in a jar
Easy high-hydration doughs
Sweet-and-sour levain
55°F sourdough
Challah braiding made easy with fruit juice
Compleat Wheat
History
What bread looked like through the ages
Which came first, bread or beer?
Reconstructing bread from Pompeii
The history of industrialized bread
The modern invention of baguettes
The artisanal bread movement
Experiments
Weird stuff in starters
How long does bread last in the freezer?
How much water is too much?
What is the best temperature for baking?
How much payload can dough handle?
Our take on autolyse
Debunking
Do you need to make dough with purified water?
Do you really need to knead?
Is whole-grain bread better for you than white bread?
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5 /5
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Anonymous customer
published the 06/07/2021following an order made on 27/06/2021
5/5
Beautiful book. Is not my specific field but I can tell you is really interesting for someone that want to expand the horizons of knowledge of the bread world
Beautiful pics and you can see that is worth it all the money that it cost.
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