Modernist Bread – Modernist Cuisine
In Modernist Bread, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless-steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all the recipes into the kitchen in one compact collection. Spanning over 2,600 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker―whether you are a strict traditionalist, avid Modernist, home baker, restaurant chef, or artisanal baker―to embrace the possibilities of invention and follow your inspiration to make breads in your own way.
Here’s what you’ll get:
New Discoveries and Techniques
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.
- 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
- Bread in a jar
- Easy high-hydration doughs
- Sweet-and-sour levain
- 55°F sourdough
- Challah braiding made easy with fruit juice
- Compleat Wheat
- 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
- 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
- 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?
- To age or not age flour?
- Is NYC tap water the key to making good bagels?
- What’s really in Grandma’s starter?