View the Volumes
Volume 1
History and Fundamentals
As in Modernist Cuisine, the first volume covers bread history, health, and the fundamentals of science for bakers: microbiology, heat and energy, and the physics of water.
Volume 2
Ingredients
The chapters herein provide a detailed look at the ingredients of bread—from the grains that become flour, to yeast and other ingredients that have Modernist applications.
Volume 3
Techniques and Equipment
Your guidebook to the techniques of bread making. Chapters follow the process of making bread: fermentation, mixing, divide and shaping, proofing, scoring and finishing, ovens and baking, plus cooling and storage.
Volume 4
Recipes I
Here’s where the recipes begin. Each chapter is divided by types of breads. Volume 4 includes recipes for Lean breads, Enriched breads, and Rye and Whole Grain breads.
Volume 5
Recipes II
The recipes continue in Volume 5. These chapters explore Flatbreads and Pizza, then move on to Bagels, Pretzels and Bao, Gluten-free breads, and Bread Machines.
Recipe Manual
Modernist Bread includes a 430-page, wire-bound kitchen manual so that you can easily bring all of the recipes, plus reference tables, into the kitchen in one compact collection.
