Modernist Bread at Home by Nathan Myhrvold and Francisco Migoya

  • How to soak a grain (page 27)

    from Modernist Bread at Home Modernist Bread at Home by Nathan Myhrvold and Francisco Migoya

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Notes about Recipes in this book

  • How to bake in a preheated cast iron combination cooker

    • Fyretigger on April 29, 2024

      This baking method produced great crust, and managing the two parts of the blazing hot combo cooker was not that difficult. The bigger issue was appropriately sizing the loaf to the pan, and that will take some practice in shaping the loaves.

  • French lean bread

    • Fyretigger on April 29, 2024

      I chose to make Batards, which the book said were easiest to shape, and to bake them using the pre-heated combo cooker / double dutch oven method explained in the book. The dough came together beautifully, following the recipe to the letter and was easy to work with. Sizing the loaf to fit in the dutch oven was a bit tricky and mistakes were made, so they ended up looking like elephant seals as one friend put it. But they did bake up beautifully, with a wonderful crust. Tastes as good as artisan bakery French.

  • Compleat wheat master recipe

    • Fyretigger on May 05, 2024

      Dough is a little on the wet side, but still fairly easy to work and formed up well. Timing is a little tricky: 12-14 hours to ripen levain, about 4 hours for mixing thru shaping and 12-16 hours cold proofing. My timing was off and my levain wasn't as active as it should have been and consequently didn't proof up as much as I would have liked. But it still turned out fairly well. Good flavor, excellent crust, and very chewy. And the Double Dutch Oven baking method really works great.

    • darearrest on May 08, 2024

      The cake looks so beautiful https://www.google.com

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  • ISBN 10 173799514X
  • ISBN 13 9781737995142
  • Linked ISBNs
  • Published Mar 05 2024
  • Format Hardcover
  • Page Count 420
  • Language English
  • Countries United States
  • Publisher The Cooking Lab

Publishers Text

Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have.

After years of rigorous independent research and hundreds of experiments, the Modernist Cuisine team has now distilled all that wisdom down into a comprehensive, 420-page single volume that proves bread-making can be attainable and convenient, even during the workweek. You’ll discover innovative yet practical techniques, time-saving tips, helpful scientific insights, and adaptable recipes that make delicious homemade bread possible.

Modernist Bread at Home features over 160 easy-to-follow recipes that span the world of bread: rustic sourdoughs, traditional French lean breads, lighter-than-air sandwich breads, decadent brioches, beautifully textured ryes, challah, focaccia, bagels, bao, and more, with gluten-free recipes that stand up to their counterparts. Plus, a 172-page wire-bound manual is included so that you can easily bring all the recipes into the kitchen.

Whether it’s a new way of mixing, a method for saving overproofed dough, innovative ways to use leftover levain, or how to improvise a proofer, you will become a better, more confident baker. Useful step-by-step tutorials and visual guides are found throughout the book, carefully designed to help you master key techniques, better navigate the bread-making process, troubleshoot potential challenges, and bring a new level of confidence to your baking. Ultimately, Modernist Bread at Home will help you make beautiful loaves of bread with a depth of flavor beyond that which you’ll find in the store. And you can proudly say that you’ve made it at home.

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