< Previous 98 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 7: SCORING AND FINISHING 98 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 7: SCORING AND FINISHING 111 0 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 8: BAKING 111 0 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 8: BAKING 131 2 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 10: LEAN BREADS 131 2 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 10: LEAN BREADS 151 4 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 11: ENRICHED BREADS 151 4 A LOOK INSIDE MODERNIST BREAD AT HOME CHAPTER 11: ENRICHED BREADSThe Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team is a collective of passionate chefs, scientists, researchers, photographers, engineers, machinists, editors, designers, and marketing experts who are all dedicated to making, capturing, and thinking about food in new ways. Their discoveries are shared through Modernist Cuisine’s in-house publishing division, The Cooking Lab, which has produced award-winning books and published titles in nine languages (Chinese, English, French, German, Italian, Japanese, Korean, Portuguese, and Spanish). In addition, the team has developed calendars, a spher- ification kit, a gel kit, and the Modernist Cuisine™ Special Edition Baking Steel. Modernist Cuisine Gallery by Nathan Myhrvold sells innovative food photography, with locations around the US. Almost anything is possible at the Modernist Cuisine Lab, which is home to a state-of-the-art research kitchen, photography and visual engineering studios, and a full machine shop (see photo below, left). Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor-stator homogenizer, pizza ovens, laser cutter, autoclave, and even a soft-serve machine, the lab is a culinary wonderland. The studio houses micro- scopes, custom-made robotics, and one-of-a-kind camera systems that Myhrvold utilizes for his photography. ABOUT THE TEAM ABOUT THE MODERNIST CUISINE LAB ABOUT NATHAN MYHRVOLD MODERNIST CUISINE FOUNDER ABOUT FRANCISCO MIGOYA MODERNIST CUISINE HEAD CHEF Francisco Migoya is the coauthor of Modernist Bread (2017), Modernist Pizza (2021), and Modernist Bread at Home (spring 2024). As head chef, he leads the Modernist Cuisine culinary team and directs research and development alongside founder Nathan Myhrvold. An innovative pastry chef, Migoya is the author of three books of his own. He published The Elements of Dessert (John Wiley & Sons) in 2012, which won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef in 2013. Migoya owned Hudson Chocolates in New York and worked at both the French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. Nathan Myhrvold is the founder of Modernist Cuisine and the lead author of the Modernist Cuisine books. The series encompasses five in- depth cookbooks that span the topics of bread, pizza, and modernist cooking techniques as well as two coffee table books that are dedicated to Myhrvold’s stunning food photography. He routinely pushes the boundaries of culinary science as a chef, photographer, scientist, and writer. Myhrvold, who has led the production of all seven titles, assembled the Modernist Cuisine team to share the art and science of cooking with others. He opened Modernist Cuisine Gallery by Nathan Myhrvold in 2017 after years of requests to purchase the photographs he’d taken for the Modernist Cuisine books. In addition to his culinary and photographic pursuits, the former CTO of Microsoft is the co-founder and CEO of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master’s degrees in economics, geophysics, and space physics; a bachelor’s degree in mathematics; and a culinary diploma from École de Cuisine La Varenne. 171 6 The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team is a collective of passionate chefs, scientists, researchers, photographers, engineers, machinists, editors, designers, and marketing experts who are all dedicated to making, capturing, and thinking about food in new ways. Their discoveries are shared through Modernist Cuisine’s in-house publishing division, The Cooking Lab, which has produced award-winning books and published titles in nine languages (Chinese, English, French, German, Italian, Japanese, Korean, Portuguese, and Spanish). In addition, the team has developed calendars, a spher- ification kit, a gel kit, and the Modernist Cuisine™ Special Edition Baking Steel. Modernist Cuisine Gallery by Nathan Myhrvold sells innovative food photography, with locations around the US. Almost anything is possible at the Modernist Cuisine Lab, which is home to a state-of-the-art research kitchen, photography and visual engineering studios, and a full machine shop (see photo below, left). Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor-stator homogenizer, pizza ovens, laser cutter, autoclave, and even a soft-serve machine, the lab is a culinary wonderland. The studio houses micro- scopes, custom-made robotics, and one-of-a-kind camera systems that Myhrvold utilizes for his photography. ABOUT THE TEAM ABOUT THE MODERNIST CUISINE LAB ABOUT NATHAN MYHRVOLD MODERNIST CUISINE FOUNDER ABOUT FRANCISCO MIGOYA MODERNIST CUISINE HEAD CHEF Francisco Migoya is the coauthor of Modernist Bread (2017), Modernist Pizza (2021), and Modernist Bread at Home (spring 2024). As head chef, he leads the Modernist Cuisine culinary team and directs research and development alongside founder Nathan Myhrvold. An innovative pastry chef, Migoya is the author of three books of his own. He published The Elements of Dessert (John Wiley & Sons) in 2012, which won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef in 2013. Migoya owned Hudson Chocolates in New York and worked at both the French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. Nathan Myhrvold is the founder of Modernist Cuisine and the lead author of the Modernist Cuisine books. The series encompasses five in- depth cookbooks that span the topics of bread, pizza, and modernist cooking techniques as well as two coffee table books that are dedicated to Myhrvold’s stunning food photography. He routinely pushes the boundaries of culinary science as a chef, photographer, scientist, and writer. Myhrvold, who has led the production of all seven titles, assembled the Modernist Cuisine team to share the art and science of cooking with others. He opened Modernist Cuisine Gallery by Nathan Myhrvold in 2017 after years of requests to purchase the photographs he’d taken for the Modernist Cuisine books. In addition to his culinary and photographic pursuits, the former CTO of Microsoft is the co-founder and CEO of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master’s degrees in economics, geophysics, and space physics; a bachelor’s degree in mathematics; and a culinary diploma from École de Cuisine La Varenne. 171 6 Next >