Modernist Bread

Modernist Bread

Modernist Bread is a comprehensive guide and encyclopedia on the art and science of bread making, published in 2017. Authored by Nathan Myhrvold and Francisco Migoya, the work is a part of the Modernist Cuisine series, which delves into the science behind cooking. Modernist Bread is notable for its extensive research, detailed explanations of the chemistry and physics behind bread baking, and innovative recipes that push the boundaries of traditional bread making.

Overview

Modernist Bread spans five volumes, covering history, techniques, ingredients, recipes, and innovations in the world of bread. The series is a deep dive into every aspect of bread, from its earliest origins to the latest scientific advancements and culinary techniques. It aims to demystify the bread-making process, providing both professional chefs and home bakers with the tools and knowledge to experiment and innovate in their baking practices.

Content

The content of Modernist Bread is vast and varied, including:

• History of Bread: An exploration of the evolution of bread, from ancient times to the present day.
• Science and Technology: Detailed explanations of the science behind bread making, including fermentation, gluten development, and the impact of different baking techniques.
• Ingredients: A comprehensive guide to the ingredients used in bread making, including flours, starters, and additives.
• Techniques: Step-by-step guides to various bread-making techniques, from traditional methods to modernist approaches.
• Recipes: A wide range of recipes, from classic loaves to innovative creations, designed to showcase the principles discussed in the book.

Innovations

Modernist Bread is renowned for its innovative approach to bread making. The authors employ modernist techniques, such as sous vide baking and the use of unconventional ingredients, to challenge traditional baking norms. The work also introduces new tools and technologies designed to improve consistency and quality in bread making.

Impact

Since its publication, Modernist Bread has had a significant impact on the culinary world. It has been praised for its thorough research, clear explanations, and practical advice, making complex scientific concepts accessible to a broad audience. The series has inspired both professional chefs and home bakers to experiment with new ingredients, techniques, and technologies in their baking practices.

Reception

Modernist Bread has received widespread acclaim from critics and readers alike. It has been lauded for its comprehensive coverage, stunning photography, and innovative approach to bread making. The series has won several awards and is considered a seminal work in the field of culinary science.

See Also

• Bread
• Nathan Myhrvold
• Francisco Migoya
• Modernist Cuisine
• Culinary Arts
• Food Science