MODERNIST BREADMODERNIST BREAD BY NATHAN MYHRVOLD AND FRANCISCO MIGOYA ISBN: 978-1-7379951-4-2 SRP: $140 USD / $140 CAD / £100 / €125 / $200 AUS Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making their own bread. Created by the same team behind the award-winning Modernist Bread, this new book reflects over four years of independent research into the fundamentals, methods, and science of making bread. Now all that wisdom has been distilled down into a 420-page, easy-to-use single volume, designed for home bakers. Inside you’ll find new features to simplify the bread-making process alongside delicious recipes, time-saving tips, and cutting-edge techniques that will not only deliver great results but also bring a new level of confidence to your baking. MODERNIST BREAD FOR THE HOME BAKER Modernist Bread at Home makes bread approachable for even the most novice of home bakers. The chapters in this book focus on practical techniques, equipment, and recipes that will work best in the home environment. Featuring a revised, easier-to-use recipe format, over 60 step-by-step procedures, and over 1,100 photos, this book makes baking your own bread attainable and convenient. NOT YOUR AVERAGE COOKBOOK 420-page book 172-page recipe manual 160 recipes, including 7 gluten-free recipes 1,100+ photos 66 step-by-step procedures 1MODERNIST BREAD BY NATHAN MYHRVOLD AND FRANCISCO MIGOYA ISBN: 978-1-7379951-4-2 SRP: $140 USD / $140 CAD / £100 / €125 / $200 AUS Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making their own bread. Created by the same team behind the award-winning Modernist Bread, this new book reflects over four years of independent research into the fundamentals, methods, and science of making bread. Now all that wisdom has been distilled down into a 420-page, easy-to-use single volume, designed for home bakers. Inside you’ll find new features to simplify the bread-making process alongside delicious recipes, time-saving tips, and cutting-edge techniques that will not only deliver great results but also bring a new level of confidence to your baking. MODERNIST BREAD FOR THE HOME BAKER Modernist Bread at Home makes bread approachable for even the most novice of home bakers. The chapters in this book focus on practical techniques, equipment, and recipes that will work best in the home environment. Featuring a revised, easier-to-use recipe format, over 60 step-by-step procedures, and over 1,100 photos, this book makes baking your own bread attainable and convenient. NOT YOUR AVERAGE COOKBOOK 420-page book 172-page recipe manual 160 recipes, including 7 gluten-free recipes 1,100+ photos 66 step-by-step procedures 1TECHNIQUES The techniques in this book were developed with home bakers of all experience levels in mind. Whether it’s new ways of utilizing tools already found in your kitchen, enhancing the flavor of bread with pressure-caramelized inclusions, or using our dough CPR method to rescue over-proofed dough, there’s information that both well-seasoned home bakers and complete novices will find helpful. We even came up with ways to make breads quicker, like our Second-Chance Sourdough, so that you can still have fresh bread even with a busy schedule. RECIPES Modernist Bread at Home features over 160 extensively-tested, easy-to-follow recipes that span the world of bread. You’ll learn how to make rustic sourdoughs, traditional French lean breads, lighter-than-air sandwich breads, decadent brioches, and beau- tifully textured ryes, as well as challah, focaccia, bagels, bao, and much, much more. Some highlights include our innovative recipes for Second-Chance Sourdough, No-Knead Brioche, 100 Ă High-Ryes, and gluten-free bagels. 3 MODERNIST BREAD AT HOME CHAPTER TOPICS MAKING BREAD DOUGH INCLUSIONS FERMENTATION MIXING DIVIDING AND SHAPING FINAL PROOFING SCORING AND FINISHING BAKING COOLING AND SERVING LEAN BREADS FRENCH LEAN BREAD SOURDOUGH COUNTRY-STYLE BREAD COMPLEAT WHEAT ANCIENT GRAIN BREAD CIABATTA FOCACCIA ENRICHED BREADS SANDWICH BREAD BRIOCHE CHALLAH RYE BREADS 100 Ă HIGH-RYES FARMER’S BREAD BRICK-LIKE BREADS WHOLE-GRAIN LOAF VOLLKORNBROT BAGELS AND BAO BAGELS STEAMED BUNS GLUTEN-FREE BREADS GLUTEN-FREE BRIOCHE GLUTEN-FREE BAGLES NUT MILK BREAD APPAM IDLITECHNIQUES The techniques in this book were developed with home bakers of all experience levels in mind. Whether it’s new ways of utilizing tools already found in your kitchen, enhancing the flavor of bread with pressure-caramelized inclusions, or using our dough CPR method to rescue over-proofed dough, there’s information that both well-seasoned home bakers and complete novices will find helpful. We even came up with ways to make breads quicker, like our Second-Chance Sourdough, so that you can still have fresh bread even with a busy schedule. RECIPES Modernist Bread at Home features over 160 extensively-tested, easy-to-follow recipes that span the world of bread. You’ll learn how to make rustic sourdoughs, traditional French lean breads, lighter-than-air sandwich breads, decadent brioches, and beau- tifully textured ryes, as well as challah, focaccia, bagels, bao, and much, much more. Some highlights include our innovative recipes for Second-Chance Sourdough, No-Knead Brioche, 100 Ă High-Ryes, and gluten-free bagels. 3 MODERNIST BREAD AT HOME CHAPTER TOPICS MAKING BREAD DOUGH INCLUSIONS FERMENTATION MIXING DIVIDING AND SHAPING FINAL PROOFING SCORING AND FINISHING BAKING COOLING AND SERVING LEAN BREADS FRENCH LEAN BREAD SOURDOUGH COUNTRY-STYLE BREAD COMPLEAT WHEAT ANCIENT GRAIN BREAD CIABATTA FOCACCIA ENRICHED BREADS SANDWICH BREAD BRIOCHE CHALLAH RYE BREADS 100 Ă HIGH-RYES FARMER’S BREAD BRICK-LIKE BREADS WHOLE-GRAIN LOAF VOLLKORNBROT BAGELS AND BAO BAGELS STEAMED BUNS GLUTEN-FREE BREADS GLUTEN-FREE BRIOCHE GLUTEN-FREE BAGLES NUT MILK BREAD APPAM IDLI 54 A LOOK INSIDE MODERNIST BREAD AT HOME FRONT MATTER 54 A LOOK INSIDE MODERNIST BREAD AT HOME FRONT MATTER 76 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 1: MAKING BREAD 76 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 1: MAKING BREADNext >