Blog - Modernist Cuisine

The Science Behind Each Stage of the Bread-Making Process

May 17, 2024

Understanding the science behind making bread can help you control the quality of your bread or adjust the recipe for different circumstances. Below, we’ve detailed exactly what is happening in every step of the process to help you get that better scientific understanding. From the initial mixing of ingredients to the final rise in the […]

Cold-Proofing Pizza Dough

May 3, 2024

Proofing can be one of the trickiest steps to nail down when it comes to making your own dough. Temperature is one of the most important factors to consider. When possible, we prefer to cold-proof pizza dough. This technique, which involves refrigerating the dough for an extended period, offers not just convenience but also improved […]

Mastering Dough Handling and Shaping for Improved Pizza

If you’re a pizza enthusiast, you know that achieving the perfect crust is an art. That’s especially true when it comes to the handling and shaping of your pizza dough. A supple, extensible dough is easier to shape or stretch to fit a pan. But some doughs tear or break so easily that they seem […]

Modifying Texture in Crumb and Crust

People have strong opinions about crumb and crust—crispy, soft, charred, blond, or nonexistent. The diversity of preferences is hardly surprising; after all, the rim crust is an integral part of most, but not all, pizzas. Understanding the science of baking dough is something that can help you take control of your own preferred texture in […]

Optimizing Your Home Oven For Bread

April 7, 2024

You’ve mixed your dough, let it ferment and rise, divided and shaped it, proofed it, and scored or otherwise finished it. It’s ready for the oven, where it will transform into bread. To end up with a great loaf of bread, you will need to (1) safely and gently transfer the proofed dough into a […]

Choosing the Right Wheat Flour for the Job

March 10, 2024

Flour is the fundamental building block of bread and pizza dough. At its most basic, flour is just pulverized grain. Recent research suggests that it may have been used for food since the Paleolithic Period! Flour is an ingredient far more complex than it may appear, made up of starch, protein, water, fats, and enzymes. […]

Essential Baking Gear for Making Bread at Home

Welcome to our guide for essential tools for the home baker. Equipping yourself with the right tools is key to a successful baking experience. Our comprehensive guide below outlines our top essentials, explains their importance, provides tips on what to consider when shopping for them, and suggests recommended sources. Additionally, we’ll touch on some helpful […]

Modernist Bread School

February 21, 2024

We’ve been secretly kneading something special for you the past few months. To celebrate the release of Modernist Bread at Home, we are excited to offer you free bread school courses delivered straight to your inbox. Meet the Modernist Bread School—your gateway to mastering the art of bread making from the comfort of your own […]

Introducing Modernist Bread at Home—Your Guide to Exceptional Homemade Bread

February 7, 2024

There is so much to be gained from baking your own bread. It’s both physically and mentally satisfying, an outlet for creativity and innovation, and just plain comforting (seriously, is there anything more comforting than warm homemade toast with butter?). That’s why we are thrilled to unveil our upcoming cookbook, Modernist Bread at Home—the ultimate […]

Common Mixing Dough Problems

February 5, 2024

Mixing dough for both bread and pizza can undoubtedly pose challenges, which can leave aspiring pizzaioli and bakers feeling discouraged. Dough that’s sticky, dried out, overmixed, or undermixed might seem disheartening at times. But remember, even seasoned pizzaioli and bakers have faced these hurdles. We say embrace the learning process and experiment with different techniques […]