• Jenny on December 30, 2018

  See the Modernist website for corrections: https://modernistcuisine.com/books/modernist-bread/corrections/

Notes about Recipes in this book

• Naan

  • Emily Hope on June 12, 2019

    This flatbread recipe works very well, although I've never made it with durum flour -- most recent bake I used freshly ground whole spelt flour in its place, which added a lovely flavor. However, just after mixing in the stand mixer the spelt made the dough as sticky and stretchy as taffy! Fortunately it calmed down by the time I shaped it. Cooked (on parchment) in the bakerstone on the grill @ about 650F -- at that temp takes less than 5 minutes to bake. If only I could figure out a consistent way to get the dough to transfer cleanly from the peel without parchment, so I didn't need to deal w/little flying bits of burnt parchment all around!

• Beet muhammara pita bread

  • sosayi on April 16, 2020

    Gorgeous pita bread. It puffed up perfectly, had easy to follow instructions, and the pink color was too fun. The little dude had a blast with making this. The muhammara sauce was also delicious on its own (you make more than you need for the pita).

• Neapolitan pizza dough

  • Emily Hope on September 05, 2018

    Definitely one of the most successful pizza doughs I've made--puffy and chewy at the same time. Cooked in the Bakerstone oven on the grill, so my approximate bake temp was 700 degrees, and I used the recipe variation accordingly. Only downside for me was that the dough was difficult to shape -- so elastic that it kept snapping back, no matter how long I stopped to let it rest. I used all bread flour. Next time I'm going to use 00 flour instead, which I'm hoping will help with the shaping issue.