Modernist Cuisine – Modernist Bread

Modernist Bread This book is for all those who are passionate about bread.

Modernist Cuisine – Modernist Bread

What is it? Modernist Bread?

Making good bread is both an art and a science—Modernist Bread It is a 2,642-page celebration of that and more, including bread’s future. This is the culmination of more than four years of continuous research, photography, 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.

Table of Contents

Modernist Bread This book is for all people who are passionate about bread. This book is an indispensable resource for all bakers. It contains new insights, innovative techniques, recipes, and other information. Here’s a taste of what’s covered.
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Winner of the 2018 International Association of Culinary Professionals Jane Grigson award for distinguished scholarship and depth of research in cookbooks

“Above all, the book [Modernist Bread] is a call for cooks to rethink one of the world’s oldest foods—to understand how bread is made, using more than their instinct and intuition, so they can push the craft forward.”
-The New York Times

“With three volumes on history, technique, and ingredients before the recipes even begin, Myhrvold and co-author Francisco Migoya clearly found plenty to write about.”
The Boston Globe

“There’s no way to look at Modernist Bread and not be stunned… The contributions to bread-making here are undeniable.”
-WIRED

New Techniques and Discoveries

A faster panettone. A sweet–sour levain. A moment of clarity that changed our ryes. Modernist Bread It is the result four years worth of research, writing, photography, experimentation, writing, baking, and more. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.
Discoveries

Bread Lighter than whipped cream
How to optimize levain in sweet breads
The tragic tale of North American Rye
How many bubbles are found in a loaf bread?
Steam makes bread crispy
How to rescue overproofed bread

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New Techniques

Bread A jar
Simple high-Hydration doughs
Sweet–sour levain
55°F sourdough
Fruit juice makes it easy to braid challah
Compleat Wheat

Histories

What was bread like over the years?
Which was first: bread or beer?
Pompeii’s bread reconstruction
Industrialized bread’s history
Modern invention: baguettes
The rise of artisan bread

Experiments

Starters: Weird things
How long does bread keep in the freezer?
How much water is enough?
What is the ideal temperature to bake?
How much dough can handle?
Autolyse: Our view

Debunking

Is it possible to make dough using purified water?
Are you really required to knead?
Is complete-Is grain bread healthier than white bread?
To age flour or not?
Are NYC’s tap water essential for making great bagels
What’s really in Grandma’s starter?

The 2018 Gourmand Awards were presented to the winner of the Best Cookbook Publisher and Best Food Book of the year in the U.S.
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Foreign Language Editions

Translations in French, German, Spanish Modernist Bread These products will arrive in fall 2019. Amazon Europe and North America are currently accepting preorders.

“Each recipe in Modernist Bread includes the basic ingredients by weight, volume and percentage, with additional tables for purees, fruits or other added ingredients. The result looks like a clinical lab experiment, but ultimately hands control of the final product over to the baker, with unexpectedly freeing results.”
-Forbes

Modernist Bread Volumes
View the Volumes

The complete bread story is told in five volumes. The first three volumes Modernist Bread Insist on an in-depth look at bread’s history and fundamentals, ingredients, techniques, and equipment—they’re followed by two full volumes of recipes and a portable recipe manual.

“Advancing the state of food technology is what the ‘modernist’ in ‘Modernist Bread’ is all about.”
-Geekwire

    “Something between a baker’s bible, food porn, a bread manifesto, a practical manual and a cookery book, it [Modernist Bread] leaves no bun unturned in the quest to understand bread.”
The Financial Times

The Cooking Lab

The Cooking Lab Modernist Cuisine’s in-house publishing division. In addition to publishing, The Cooking Lab provides consulting, R&D, and invention services to food companies and culinary equipment makers, both large and small. Intellectual Ventures runs their new research laboratory.-The world’s most equipped kitchens are available with access to all the machining, analytical and computational capabilities. Equip with a state of the art computer.-This is-The-The team of art photographers uses cutting-edge photography techniques such as in-house SEM, macro, and micro imagery