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Modernist Bread

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description Modernist Bread Overview

Nathan Myhrvold’s Modernist Bread offers an exhaustive examination of breadmaking rooted in scientific principles. This multi-volume cookbook details the historical context alongside detailed technique exploration for serious bakers and culinary professionals seeking a deep understanding of dough behavior and optimal results. It provides comprehensive insights into fermentation, hydration, and shaping methods.

help Modernist Bread FAQ

How many volumes are in "Modernist Bread" by Nathan Myhrvold?

"Modernist Bread" is a five-volume boxed set spanning over 2,300 pages, published in 2017 by The Cooking Lab. The set also includes a separate spiral-bound kitchen manual designed for practical use alongside the encyclopedic main volumes.

Who wrote "Modernist Bread"?

The lead author is Nathan Myhrvold, former Chief Technology Officer at Microsoft and founder of The Cooking Lab, with Francisco Migoya serving as head chef and co-author. The team previously produced "Modernist Cuisine" (2011), a six-volume encyclopedia of modern cooking techniques.

Does "Modernist Bread" debunk traditional bread-making beliefs?

Yes, one of the project's central goals was to scientifically test long-held assumptions about bread, and the authors challenge several conventional practices. For example, they argue against some common beliefs about dough hydration, bulk fermentation durations, and the necessity of certain kneading techniques, presenting evidence from controlled kitchen-laboratory experiments.

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