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Modernist Bread Brochure 4 PDF Free
Modernist Bread Brochure 4 PDF Free
MODERNIST N I S T
B R E
BRE AD A D
Nathan Myhrvold
and Francisco Migoya
MODERNIST BREAD
ISBN 978-0-9827610-5-2
SRP $625 USD / $625 CAD / £425 GBP / €525 / $825 AUD
ABOUT NATHAN MYHRVOLD ABOUT THE TEAM
THE COOKING LAB FOUNDER
The Modernist Cuisine team is an interdisciplinary group in
Bellevue, Washington, founded by Nathan Myhrvold. The
Nathan Myhrvold, lead author of Modernist officer of Microsoft is the founder and CEO
team comprises scientists, research and development chefs,
Cuisine: The Art and Science of Cooking (2011), of Intellectual Ventures. He is an avid inventor
a full editorial and photography department, and sales and
Modernist Cuisine at Home (2012), The Photog- and prolific author in the fields of tech-
marketing staff—all dedicated to advancing the science of
raphy of Modernist Cuisine (2013), and Modern- nology, paleontology, climatology, energy,
the culinary arts through creativity and experimentation.
ist Bread (fall 2017), is a chef, photographer, bioterrorism, and more. He holds several
They have published Modernist Cuisine: The Art and
and scientist. Myhrvold founded the Modern- degrees, including a doctorate in theoretical
Science of Cooking (2011), Modernist Cuisine at Home (2012),
ist Cuisine team and led the development and and mathematical physics; master’s degrees in
and The Photography of Modernist Cuisine (2013), and pro-
production of all four books as well as the economics, geophysics, and space physics; a
duced The Photography of Modernist Cuisine: The Exhibition.
Modernist Cuisine Gallery in Las Vegas. bachelor’s degree in mathematics; and
In addition, The Cooking Lab has developed a spherification
In addition to his culinary and photo- a culinary diploma from École de Cuisine
kit, gel kit, and the Modernist Cuisine™ Special Edition Baking
graphic pursuits, the former chief technology La Varenne.
Steel. Modernist Cuisine Gallery, located in Las Vegas, fea-
tures the books and Nathan Myhrvold’s photography.
12 13
A LOOK INSIDE MODERNIST BREAD
We spent over 4 years looking at bread from every angle. We devised experiments
to test the limits of techniques, develop new recipes, investigate bakery lore, find
the best ingredients and tools, and understand the science of bread making.
We traveled around the world to speak to bakers, chefs, farmers, scientists,
and historians and go behind the scenes at mills, ingredient companies,
museums, and even the Svalbard seed bank in Norway—tasting bread
at every stop along the way. And, of course, we baked tons of
bread. Literally.
Historical Stuff
Marking (and Marketing) Bread with Stamps Roman Bread Stamps
Bread Through the Ages
A Long History of No-Knead Bread
New Techniques
Our Rye Flour Revelation
The Uses of Cold Proofing in a Wine Fridge
Best Damn Gluten-free Bagel Canned bread
High Bubble Count Pizza Dough
Shaping Very Wet Doughs
Canned Breads Debunking
Dough CPR Does Pure Water Make for Better Bread?
Weird Stuff in Starters
Which is Better: Fresh or Aged Flour?
Are Whole Grains Healthier for You?
Discoveries
The Largest Loaf
100% Rye Bread
Bread is Lighter Than Whipped Cream
How Much Payload Can Dough Hold?
Supercharged Yeast
Inside Look
Crumbs for the Farmer
The Great Autolyse Debate
The Evolution of a Sourdough
Fats: How High Can You Go?
1
Hi From
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11 1601 • Italy
15th century 16th century
1 1467 • Belgium 3 1525 • Italy 5 1564 • Netherlands 7 1590 • Italy 14 1615 • Belgium 16 1620 • Spain 19 1635 • Netherlands
1460 1500 1550 1560 1570 1580 1590 1600 1610 1620 1630 1640
2 1475 • Spain 4 1530 • Belgium 6 1585 • Belgium 8 1594 • Italy 12 1606 • Italy 13 1606 • Belgium 18 1625 • Italy
15 1618 • Spain
10 16th century • Netherlands
16 VO LU M E 1 : H IS TO RY A N D F U N DA M E N TA L S HISTORY 17
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EVEN BETTER WHEN BROWNED The steamthat comes off bread as it toasts is invisible, but the hot water vapor often quickly
condenses in the cooler kitchen air into visible wisps of fog. The surface of the slice must dry—
which means the water in it must boil off into steam—before the bread can brown. As long as
The best invention since sliced bread? Maybe not, but substantial moisture remains in the bread, the arriving heat goes into boiling that water rather
the modern toaster can sure make sliced breads taste than raising the temperature of the solid part. When the water is mostly gone, the temperature
can climb into the range, around 150^ / 300|, where browning gets going in earnest.
better. Before Alan MacMasters invented the electric
toaster in Scotland in the late 1890s—as one of the first
uses of household electricity other than lighting, pre- White bread turns toasty brownas its temperature
ceded only slightly by the electric kettle—unattended rises above 130^ / 265| or so, into the range where
Maillard reactions—and also caramelization, for
toasting had relied mostly on convective heating. Toast-
sweet breads—transform sugars and proteins into
ers for woodstoves tilted bread over a vented metal an array of aromatic and increasingly dark com-
can; hot air p ouring through the vents washed over the pounds. The darker the shade, the less incoming
radiation is reflected and the more the heat gets
bread, browning it. But MacMasters’s idea of using a
absorbed. This positive feedback mechanism,
red-hot element, combined with the later addition by known in physics as the albedo effect, is one of the
others of a pop-up spring and timer, transformed toast- reasons that toasting is tricky: the transformation
proceeds slowly until darkening begins, and then
ing into an exercise in irradiation. Greater convenience
it accelerates, leaving a narrow window of time
and reproducible results, however, came at a price: toast between too little toasted and too much.
made by infrared heating is susceptible to a positive
feedback effect, so it doesn’t brown as evenly as bread
toasted by convection or conduction. For a practical
guide to making perfect toast, see page 3·434.
Radiative toastingtends to darken bread
unevenly compared with toast made conduc-
tively (on a griddle) or convectively by using hot
Inventors have patented ideas for appliances that could air. Some parts of the bread inevitably contain
monitor how toasted the bread is by using ionizing more moisture than others, so they are slow
sensors—much like those in smoke detectors—to detect to dry out and darken. And the toaster’s wire
some of the invisible particles that waft from the bread as cage and support elements block some of the
it bakes. Those smart toasters might be able to adapt infrared rays, casting shadows that leave some
automatically to bread slices of different colors, thick- spots on the slice slightly cooler than others.
nesses, moisture levels, and starting temperatures. But cost These small differences get amplified as the
may be an obstacle: years after the patents were filed, even hottest spots darken and the toasting
high-end toasters still lack a sense of smell. accelerates.
20 VO LU M E 1 : H IS TO RY A N D F U N DA M E N TA L S M I C R HO EB AI OT LAONGDY EFNOERR G
B AY K E R S 21
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SURPRISING SCIENCE
The heading above is surprising but true, and you can test mass is not evenly distributed: a crunchy baguette crust, g/cm3
it yourself: put 1 L of whipped cream on the left pan of a which resists cutting and chewing, is 50%–100% more dense
balance scale and a 1 L brioche on the right. The scale will than the crumb. The crust is about as dense as pinewood 0
tip to the left. (and whipped cream), whereas the density of the crumb is
The demonstration is hard to believe because it violates more like that of cork.
our expectation that a foam should be lighter than a solid. But if the crust is as dense as whipped cream, why does sea sponge, 0.02 0.1
But bread is also a foam—it is just a set foam. The brioche’s crust feel heavier? The short answer is that the chemistry of
crust is solid enough, but the crumb inside is mostly air. these two foams differs. To bite through bread (a set foam), sandwich bread, 0.23 French lean bread, 0.25
This simple comparison illustrates that the density of bread— you have to tear apart strong chemical bonds among adjacent
that is, its mass divided by its volume—is less than that of almost molecules. But to eat whipped cream (a colloidal foam), you egg-white foam, 0.13 0.2
any other kind of food. Ciabatta, baguette, b rioche, sandwich merely have to push adjacent particles apart. balsa wood, 0.15
bread, and other common yeast breads typically have a den- Intuitively, you might expect that airier breads, such as
sity of just 0.22–0.25 g/cm3. Whipped cream, by comparison, a baguette, are less dense than loaves that have a tighter
0.3
has a density of 0.49 g/cm3. A liter of whipped cream thus crumb, such as pumpernickel and other rye breads. And,
weighs twice as much as a brioche of equal volume! in fact, that’s true, as the chart (at right) shows.
Bread seems denser than it is in large part because its cork, 0.21
0.4
pine charcoal, 0.35
steamed bun, 0.40 brioche, 0.27
0.5
0.8
0.9
vollkornbrot, 0.71
1.0
olive oil, 0.92
1.1
1.2
pumpernickel, 1.09
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BASICS 19
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RECOMMENDED
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NICE TO HAVE 27
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A combine harvester cuts the wheat and sucks it through a threshing mechanism that and more computer literacy. The job involves monitoring an onboard screen that does From the combine, the wheat is dumped into the grain cart. Some grain carts can hold Some farmers have local storage facilities where they can hold the grain until they can
separates out the kernels and spits them into a holding tank while blowing the chaff everything from tracking engine performance to verifying that the threshing mecha- as many as 2,000 bushels. The work of harvesting requires team effort. During har- get the price they want. Others ship it directly to a local elevator, where it’s stored
out the back of the machine. Today, a combine operator needs less farm know-how nism is operating properly. vest, enormous seed trucks are at the ready, waiting to be filled from the grain carts. temporarily before being transported to a larger facility or a mill.
They look like big, lumbering machines, but they get the job done—once they’re filled,
they speed the grain to its destination.
Companies are developing robotic technology for many aspects of farming. Farmers in Japan have used small
radio-controlled crop-dusting helicopters for years.
Wheat is a type of grass that grows in long stalks, with b ristly apart, and its seeds would disperse with the wind. Spikes can also Before we get into the process of milling, we’ll start with some two parts. You get the bran and germ when you buy whole-
heads. The bristly part is called the spike. It’s what helped the stick to the coats of animals, which would deliver them to new basics. Grain is made of three main parts: germ, bran, and grain flour. The anatomy of the wheat k
ernel is discussed
wild wheat plant propagate because the spike would break locations. And thus, wheat, like many grasses, spread. endosperm. The vast majority of flour on the market is made below.
from the endosperm, which is softer and whiter than the other
Head Awn Spikelet Whole kernel: botanists call this the caryopsis; in grocery stores, it might be called a wheat
berry, but here we call it a wheat kernel. When we talk about whole wheat flour, this is
what we’re talking about—whole wheat kernels that are milled, often in separate streams;
recombined; and then bagged up for sale, including the germ, bran, and endosperm. You’re
The awn i s the slender strand that getting the whole grain, with each of the three components in the same proportions as they
extends from the seed. It’s what were found in the farmer’s field.
Spike gives wheat its hairy appearance.
Bran: during milling, the bran is removed from the whole grain. It can be sold separately,
but it can also be mixed back in with the endosperm and germ to make whole wheat
flour. The sharp edges of the bran, and its capacity for water absorption, are detrimental
to loaf volume (see Why Does Bran Make Bread Dense?
Endosperm
Bran
Stalk
Germ: the germ is the embryo of the living grain. This part is often sepa-
rated out in milling because the fat content in the germ makes the flour
go rancid. Sometimes, it’s sold separately as wheat germ. Other times,
it’s mixed back in with the rest of the flour to make whole wheat flour.
Germ
Germ
Palea (upper hull)
Lemma (lowerhull) Wheat’s germ is often processed separately from the rest of the grain (left and in close-up Wheat flour imaged by scanning
Endosperm electron microscope (SEM).
at center). The germ’s oil can also be extracted (right).
STAND MIXER
A horizontal hub on some stand
The stand mixer is a small version of a planetary mixer mixers adds an extra degree of
versatility. Power from the motor
that can comfortably sit on any work surface, occupy- shaft can be delivered directly The more powerful the motor, t he better. Motors are rated
ing minimal space. We recommend these mixers for through this port to juicers, pasta in watts (W) or horsepower (HP), with 1 HP = 746 W . But only
makers, graters, slicers, and other about a third of the rated motor power actually makes it to the
home use and small restaurant production.
laborsaving gadgets. Although a bowl. A 1.3 HP mixer, for example, typically delivers around
The pluses are clear: they’re comparatively eco- mixer doesn’t spin as fast as a food 0.44 HP to the food. The rest of the power is lost to heat and
nomical; many small repair shops can fix broken parts processor, it can stand in for that the gearing system. As a result, the metal case surrounding the
if needed; and they can perform various functions appliance on many low-speed jobs. motor can get uncomfortably hot after the motor has run for
a while.
besides mixing. Their manufacturers offer many at-
tachments (sold separately) that can use the spinning
A series of gears c onverts the horizontal
motor to sheet pasta dough, grind meat, mill grains
rotation of the motor shaft into a combination
into flour, and chop vegetables; these a ttachments of rotation and revolution around a vertical A speed sensor m onitors the motor
make the stand mixer a versatile tool. axis. This lower arrangement is called a shaft and transmits information
planetary gear because the motion of the about the rate of rotation to the
In addition to having the same mixing attachments
beater shaft resembles the rotation and orbit control board.
as planetary mixers (hook, paddle, and whip), stand of a planet around its star.
mixers have a broad range of speed options, from
very slow to very fast. The downside is that the m
otors
of these machines are often not powerful enough
for some drier doughs, such as our bagel dough on
The beater shaft i s the
page 322, and the dough capacity is relatively limited.
business end of the
The latter limitation is acceptable if you’re making just mixer. Vertically spin-
enough dough to use at home, but it is a shortcoming ning attachments such
as a hook, paddle, or
for bakers interested in large batches. These mixers
whisk fit onto this pin
tend to move around the table as they mix, so keep and lock in place against
an eye on them or they may fall. (Some crafty bakers the raised button. A spring-loaded lever l ifts
place a jar-lid gripper or damp towel underneath them the bowl and locks it into the
proper position for mixing.
to keep them from moving too much. We use clamps
or a bungee cord to solidly anchor them.)
HOW TO Divide and Weigh Your Dough HOW TO Divide Dough for a Particular Shape
This is the most common method used by home bakers as well as pro- of any storage container. When a settled dough is then turned out onto Beyond cutting your block of dough evenly, you should also decide example, if you want to shape round loaves (boules), divide your dough
fessionals because it’s also the most economical in terms of equipment; a lightly floured surface, it maintains the shape of its container. The what shape you’ll be forming it into. It helps to cut a preliminary form as illustrated in (a) rather than dividing it into long rectangles as illus-
it requires only a bench knife and a scale. As your output increases, the square or rectangular shape also makes it easier to divide the dough into that will make it easier to shape the dough for a particular loaf. For trated in (b).
process of dividing and weighing dough takes more time, which means equal pieces. It is important for the dough to be relatively flat and uni-
that precision and efficiency become all the more important. We f ocus formly thick—large variations in either aspect will make the dough hard
on dividing dough by hand in this particular section, but we discuss to divide evenly. If the rectangle is uneven in thickness, fold it over onto
various machines used for dividing dough on page 139.
We prefer to use a square or rectangular tub for storing dough
itself. This is the best way of evening out the thickness of a dough. The
part of the dough that is in contact with the work surface is the smooth-
a b
because once the dough settles into the container, it will generally est (the most uniform). Keep this smooth side facing the worktable at
take the tub’s shape, unless it’s a stiff dough with low hydration. (Typi- all times until you are ready to preshape, at which time you will turn the
cally, a dough of 70% hydration or higher will settle into the shape of dough over. You’ll want to work with a clean, sharp bench knife because
the tub.) For easier handling, we also suggest lightly oiling the inside it will cut your dough rather than tear it. Have your scale handy.
4 se your bench knife to cut cleanly through the dough, all the way to the work surface. (Don’t
U
worry if the dough degasses when you cut through it; that’s not uncommon.)
c d
5 I mmediately weigh the cut piece of dough as you go to make sure it is the correct weight before
cutting a new piece. Doing so can help reduce the number of hand movements and also make the 6 eserve one piece of dough that you can
R
“harvest” from, or use it to make extra
process of dividing dough more efficient. pieces of dough you can add to the main
piece if needed. Don’t stack the extra pieces
on top of each other on the main dough;
spread them out.
For oval loaves (bâtards), you’ll want to cut the dough into short rectangles, For rolls, divide the dough into long, even strips, as illustrated in (b). Then
as shown in (c). cut the long strips into small squares, as shown in (d). Rolls are typically
Mixing infuses thousands of tiny air bubbles into dough (see to grow during the initial stages of baking; they are what power
page 82). As the dough ferments and proofs, the b ubbles the oven spring that enlarges the loaf. The pressurized bread
expand. Each bubble behaves like a little gluten balloon that then sets from the outside in. While the crust forms, reinforc-
inflates as gases of several kinds seep into the interior and then ing the final shape of the loaf, the pressure in each bubble rises
expand in response to the gas pressure. The bubbles continue to the bursting point.
Wheat dough rises so effectivelybecause it contains gluten. Gluten is molecules yet identified. More compact gliadin proteins allow the
an elastic, viscous aggregate composed of several different kinds of dough to flow like a fluid. The ratio of gliadins to glutenins in the flour
proteins, most notably glutenins and gliadins. The longer glutenin has significant impact on the handling and rising characteristics of the
pieces link up to each other via disulfide bonds to form strong, stretchy dough, but it varies from among varieties of wheat and is difficult to
polymers. These interlinked strands are among the largest protein measure or control.
Gases
Starch granule
A baguette is one of the most challenging shapes to score. You have into that many sections. For example, if you plan to make five cuts, There’s wisdom in the adage that a picture is worth a thousand words. Describ-
less surface area to work with because most of the required cuts have mentally divide the dough into six equal parts (see top photo below). ing how to cut something doesn’t necessarily create a clear and immediate
to be made along a narrow strip, but the same rules apply: scoring Be sure to make your cuts in the middle third of the dough, width-
impression, and the notion of scoring bread can be complicated for those who
needs to be deliberate (quick and assertive) and to the same depth. wise. Practice, as they say, makes perfect, but when it comes to
It’s also important that the score lines don’t overlap too much (about scoring b
aguettes, even the most seasoned bakers will falter now have limited experience with this step. In the hope of clarifying the p rocess,
1.25 cm / ½ in is enough). Decide on the number of scores you wish and then, whether the challenge is the angle, the depth, or the over- we turned to one of the visual techniques we’re known for: we took proofed
to make, add one to that number, and then mentally divide the dough lap and spacing. baguette dough, froze it, and, using a band saw, cut it in half to clearly detail the
desired scoring angle.
1 Mentally divide the dough lengthwise, and then visualize performing the desired number of cuts within the middle third.
2 core the bread, overlapping the cuts slightly; cuts should be the same length, the same angle,
S
and 6 mm / ¼ in deep. 3 E venly space the cuts along the center of
the dough’s surface. As the water within the doughbecomes
steam, the temperature rises in and
around the loaf. The steam finds the
path of least resistance outward, which
THE NUMBER OF will be toward the closest score.
From left to right: five-score baguette, classic épi, one-sided epi, and three-score baguette.
Cutting the dough into an epi shape will result in more crust surface area. The crust-to-
For more on the trends in baguette shaping crumb ratio for an epi is even more than for a typically scored baguette, whether the
in Paris, see page 154. baguette has one, three, or five scores.
LEAN BREADS
French Lean Bread Sourdough Ancient Grain 10o% Whole Country-Style High Hydration
Bread Wheat Bread Bread
ingredient variation
GENERAL DIRECTIONS TIME
WALNUT BREAD
PROCEDURE NOTES active / inactive
MIX by hand* mix A to a shaggy mass; autolyse 30 min; add B, and mix until see Hand Mixing Options, 5 min / 30 min
It’s not too common for French bakers to put inclusions in their peel them or fold them in during the bulk fermentation process homogenous page TK
breads, though this one—often offered with cheese courses—is a as described in the hand mix method (note that it can be tricky to by machine* mix A to a shaggy mass; on low speed; autolyse 30 min; add B, see Country-style Breads 38–41 min
frequent exception. If you machine-mix the walnuts into the dough, evenly incorporate the nut pieces). and mix to medium gluten development; add C, and mix on low Machine Mixing Options,
however, the skin may impart a purple tinge. Alternatively, you can speed until fully incorporated page TK
BULK FERMENT by hand* 4 h total; 6 folds (one every 30 min after the first hour, 30 min rest see Hand Mixing, page TK 5 min / 4 h
after final fold); after the first fold, add C; mix with your hands see Gluten Development,
TOTAL TIME DDT DIFFICULTY OVENS YIELD / SHAPES 4·114 using a squeeze, pull, and fold-over motion; check for full gluten page TK
development using windowpane test
Active 27 min 24–26^ / Easy: by machine* 2½ h total; 2 folds (1 fold every hour after the first hour), 30 min see How to Perform a Four- 5 min / 2½ h
Inactive 20 h 31 min 75–78| all aspects Deck Home Convection Combi 1 lg boule or bâtard 2 sm boules or bâtards 13 rolls rest after final fold; check for full gluten development using the Edge Fold, page TK and Glu-
windowpane test ten Development, page TK
DIVIDE/SHAPE divide lg boule/bâtard sm boule/bâtard roll miche see How to Divide Your 0–7 min
do not divide 500 g 75 g do not divide Dough, page TK
INGREDIENTS WEIGHT VOLUME Ă NET CONTENTS
preshape boule/bâtard boule/bâtard boule boule page TK 1–7 min
A Water 385 g 1¾ cups 75.49 Ingredients Weight Ă
rest 20 min 20 min 20 min 20 min 20 min
Liquid levain, mature 180 g ¾ cup + 1 Tbsp 35.29 Bread flour 455 g 75.83
see page TK shape boule/bâtard boule/bâtard roll boule 1–7 min
Medium rye flour 145 g 24.17
Bread flour 365 g 2¾ cups 71.57 FINAL PROOF 13^ / 55| 14 h 14 h n/a 14 h see page TK for proofing times 12–16 h
Water 475 g 79.17
Medium rye flour 145 g 1 cup 28.43 for rolls
Walnuts 50 g 8.33 4^ / 39| 12–16 h 12–16 h n/a 12–16 h see Final Proofing Methods,
Wheat bran, toasted 45 g ¾ cup 8.82
Wheat bran 45 g 7.50 page TK, and Calling Proof,
B Fine salt 12 g 2¼ tsp 2.12 page TK; see page TK for
Salt 12 g 2
C Walnuts, coarsely 50 g ½ cup 9.80 proofing times for rolls
chopped and toasted SCORE for scoring options, see page TK 30 s–1 min
Yield 1.14 kg Multiply this recipe by two for a miche. BAKE see the Country-style Breads Baking Times and Temperatures table, page TK 15 min–1 hr
For salt, flours, and other notes, see page TK. For notes on substitutions, see page TK.
TOTAL TIME *choose by hand or machine by hand 32 min / 21 h 50 min
by machine 27 min / 20 h 31 min
Why does the dough turn purple? Walnut
skin contains an antioxidant called DPPH
(2,2-Diphenyl-1-picrylhydrazyl) that has You can substitute other nuts for the walnuts, such as pecans, hazelnuts, or almonds. Some bakers add cranberries,
a purple hue. When you agitate the too, which is a classic pairing with walnuts. If you would like to add cranberries, use 50 g / 1.76 oz / 9.80 Ă.
skin, the antioxidant turns the You can also shape this dough into a baguette: divide the dough into three 330 g pieces, then see instructions for
dough purple. shaping baguettes, page TK. For baking instructions, see page TK.
When mixing by hand, you may need to perform more folds and lengthen bulk fermentation time to fully develop
the gluten, especially when using inclusions.
1 104
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TOTAL TIME DDT DIFFICULTY OVENS YIELD / SHAPES Active 35 min 24–26^ / Easy: Advanced:
Inactive 3 h 48 min 75–78| mixing shaping Deck Combi Convection Home 4 baguette rolls
Active 35 min 24–26^ / Easy: Advanced: 3 baguettes
Inactive 4 h 54 min 75–78| dough shaping (baguette) Deck Combi Convection Home or short baguettes 4 ficelles INGREDIENTS WEIGHT VOLUME Ă NET CONTENTS
A Water 345 g 1½ cup 57.50 Ingredients Weight Ă
INGREDIENTS WEIGHT VOLUME Ă NET CONTENTS Instant dry yeast, osmotolerant 7 g 2½ tsp 1.17 Flour 600 g 100
For the Poolish Ingredients Weight Ă B Bread flour 600 g 4½ cups 100 Water 345 g 57.50
Bread flour 170 g 1¼ cups 100 Bread flour 485 g 84.26 Sugar 20 g 2 tsp 3.33 Sugar 20 g 3.33
Water 170 g ¾ cup 100 Durum flour 85 g 15.74 C Fine salt 6 g 1Ć tsp 1 Fat 100 g 16.67
Instant dry yeast 0.17 g Ċ tsp 0.10 Water 430 g 75.44 D Shortening or lard, melted and 100 g ½ cup 16.67 Yeast 7 g 1.17
For the Dough Salt 11.00 g 1.93 cooled Salt 6 g 1
A Water 260 g 1¼ cups 65 Yeast 3.17 g 0.55 Yield 1.00 kg
Instant dry yeast 3 g 1Ć tsp 0.75 For salt, flours, and other notes, see page TK. For notes on substitutions, see page TK.
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Published by
The Cooking Lab
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modernistcuisine.com
To request a review excerpt or to schedule an For global sales, licensing, and general information,
interview with the author, please contact: please contact:
Melissa Lukach, PR & Marketing Director E-mail: modernistbread@modernistcuisine.com
The stochastic screening process is better Cyan, magenta, yellow, and black inks used on most offset presses cannot
E-mail: breadpress@modernistcuisine.com
able to reproduce fine patterns and subtle reproduce many of the colors that cameras can capture (gray areas in left
gradations of color (shown in far-right side of image above). Wide-gamut inks do a better job reproducing many of the
both images, directly above). colors that cameras can capture, especially oranges and greens (see image,
above right).