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.
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.
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.
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.
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.
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.