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All About Bagels

https://modernistcuisine.com/mbah/all-about-bagels/

Published: September 16, 2024 19:03

While ring-shaped wheat breads have long existed in many parts of the world, the bagel has two main distinctions: it’s traditionally boiled and then baked, and it’s often associated with Jewish culture. Bagels have been around for centuries, their origins…

All About Enriched Breads

https://modernistcuisine.com/mbah/all-about-enriched-breads/

Published: August 28, 2024 19:48

Enriched breads are a delightful evolution from the simple, humble beginnings of flour, water, salt, and yeast. By adding ingredients like fats, eggs, milk, and sugar, bakers create a wide array of breads with unique textures, flavors, and aromas. Unlike…

Troubleshooting Common Issues with Your Sourdough Starter

https://modernistcuisine.com/mb/troubleshooting-common-issues-with-your-sourdough-starter/

Published: July 26, 2024 19:45

Sourdough starter (or what we call “levain”) is a living, breathing organism that plays a crucial role in the art of bread making. However, just like any living thing, it takes some work and commitment to take care of—and doesn’t come without its…

The Cast-Iron Combination Cooker

https://modernistcuisine.com/mb/the-cast-iron-combination-cooker/

Published: June 25, 2024 22:52

When it comes to making crusty loaves of bread, one of the biggest challenges home bakers have to contend with is home ovens. If you simply bake a loaf of bread in your oven, as water evaporates from the surface of the dough, it will begin to dry out and…

How Rye Works

https://modernistcuisine.com/mb/how-rye-works/

Published: June 25, 2024 22:48

In the world of bread, wheat flour dominates. Rye, the next most popular bread flour, doesn’t even come close. Part of the issue is that rye flour behaves differently than wheat flour, and it can be more difficult to make a lofty loaf of bread with rye.…

The Difference between American Rye and European Rye

https://modernistcuisine.com/mb/the-difference-between-american-rye-and-european-rye/

Published: June 25, 2024 22:40

A year or so after starting our research for Modernist Bread, we thought we knew a fair amount about rye. Much of it was based around one central theme: rye bread is dense and brick-like. It took a cross-cultural mix-up to help us see rye flour, and rye…

The Science Behind Each Stage of the Bread-Making Process

https://modernistcuisine.com/mbah/the-science-behind-each-stage-of-the-bread-making-process/

Published: May 17, 2024 16:13

Understanding the science behind making bread can help you control the quality of your bread or adjust the recipe for different circumstances. Below, we’ve detailed exactly what is happening in every step of the process to help you get that better…

Cold-Proofing Pizza Dough

https://modernistcuisine.com/mp/cold-proofing-pizza-dough/

Published: May 3, 2024 22:29

Proofing can be one of the trickiest steps to nail down when it comes to making your own dough. Temperature is one of the most important factors to consider. When possible, we prefer to cold-proof pizza dough. This technique, which involves refrigerating…

Mastering Dough Handling and Shaping for Improved Pizza

https://modernistcuisine.com/mc/mastering-dough-handling-and-shaping-for-improved-pizza/

Published: May 3, 2024 22:29

If you’re a pizza enthusiast, you know that achieving the perfect crust is an art. That’s especially true when it comes to the handling and shaping of your pizza dough. A supple, extensible dough is easier to shape or stretch to fit a pan. But some doughs…

Modifying Texture in Crumb and Crust

https://modernistcuisine.com/mc/modifying-texture-in-crumb-and-crust/

Published: May 3, 2024 22:29

People have strong opinions about crumb and crust—crispy, soft, charred, blond, or nonexistent. The diversity of preferences is hardly surprising; after all, the rim crust is an integral part of most, but not all, pizzas. Understanding the science of…