December 18, 2018

Candied Fruit Vollkornbrot

In German, vollkornbrot means “whole-grain bread,” and the name is apt. One of the hallmark breads of Germany, vollkornbrot is a no-nonsense rye loaf. The rye is integrated into the dough in many forms: a rye levain, cooked rye berries, rye flour, and cracked rye (as a soaker and in the preferment). Under German rules, vollkornbrot […]

November 15, 2018

Sablée Brioche

Brioche is the granddaddy of sweet enriched breads; it’s rich and tender because it’s laden with butter—we’ve made delicious brioche with as much as 100% butter (in baker’s percentage). Generally speaking, fat can get in the way of gluten-bond formation, so although high-fat dough can take longer to mix, the lubricating quality of fat results […]

September 6, 2018


Soft, plaited, and with a shiny crust, challah is an easily recognized loaf that is often prominently displayed on bakery shelves during Jewish holidays and on Fridays for Shabbat. While the bread has a distinctive richness that’s reminiscent of brioche, it is traditionally pareve (it contains no meat or dairy), so it is made with […]

July 12, 2018

French Lean Bread

You need just four ingredients to make French lean breads: flour, water, salt, and yeast. Simple, right? That’s why we recommend lean breads as a good starting place for new bakers. The baguette is not only a loaf by which many bakers are measured, it is also the quintessential example of French lean bread. Although the […]

March 29, 2018

Portuguese Sweet Bread

Like the Portuguese themselves, this sweet bread has traveled the globe; it has taken hold where larger populations of Portuguese immigrants settled, including Hawaii and New England. And when we say “sweet bread,” we mean sweet! These rolls include much more sugar than many enriched doughs. In Portuguese, this bread is called folar, and it […]

February 15, 2018

Pork Cheek Hum Bao

Steamed buns or bao are a significant staple in Chinese cuisine. Some authorities date the origin of steamed bao all the way back to the Warring States period (475–221 B.C.E.) in China, although others suggest bao is a few centuries more recent than that. Bao have relatives in various Asian countries, including Korean mandu, Malaysian pau, Japanese nikuman, and […]

February 8, 2018

Chocolate and Cherry Sourdough

By adding cherries, we have taken the beloved combination of bread and chocolate in a new direction. A variation of our Sourdough Master Recipe, this dough is only moderately sweet; the natural sourness of the dough tempers the sweet character of the inclusions. Given how many taste testers were waiting when these loaves came out […]

January 5, 2018

King’s Day Bread

In many cultures, there’s a holiday tradition of baking bread with a small token hidden inside, such as a coin or a whole almond. It’s a nice surprise for whoever gets the slice with the token, which is sometimes said to bring a year of good luck. Though our own version may be showier than […]

April 2, 2015

Fish Brine

Salt is not just a universal seasoning. It also has a powerful chemical ability to retain juices within fish and meat during cooking, provided you distribute the salt evenly throughout the meat at the proper concentration. Slathering salt on the outside of a fish or a piece of meat doesn’t work very well, unless you […]

April 2, 2015

Pressure-Rendered Chicken Fat

A recipe for fat may strike some as strange, but fat is one of the key flavor elements in food. French cuisine would be unrecognizable without cream and butter. Indian cuisine relies heavily on ghee (clarified butter). Chefs in Mediterranean countries turn habitually to olive oil, while those in Tibet always have yak butter on hand. The recipe […]

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