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Compre online Modernist Bread at Home, de Myhrvold, Nathan, Migoya, Francisco na Amazon. Frete GRÁTIS em milhares de produtos com o Amazon Prime. Encontre diversos livros escritos por Myhrvold, Nathan, Migoya, Francisco com ótimos preços.
Biga, which is more like a dough than a batter, has a lower hydration than poolish and sponge, which is mostly used for enriched doughs, contains milk, eggs, butter, and/or sugar. But it’s good to keep in mind that a biga is really a stiff poolish, and a sponge is really an enriched biga. The next time you find a recipe that calls for a 12 ...
7 de fev. de 2024 · With years of dedicated research and meticulous experimentation, we’ve distilled the expertise of Modernist Bread into a comprehensive 420-page volume that streamlines the art and science of making bread at home. Much like how Modernist Cuisine at Home is to Modernist Cuisine ,this book is designed specifically for home bakers so that you can ...
For nearly 4 years, we baked 36,654 loaves, we experimented, and we tested. Over this period of baking and experimenting, we learned a lot. Those tests opened the door to many discoveries, and some of them led to new techniques that are both revolutionary and practical. A faster panettone. A sweet-and-sour levain. An aha moment […]
Volume 2 – Ingredients. Volume 2 of Modernist Bread begins to look closely at how bread is made. Chapter 6 on Making Bread is structured as an overview of the process that is explained in detail in later chapters. Here we look at the roles played by each of the key ingredients, strategies for planning to bake bread, and how to assess quality.
Spanning over 2,600 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker―whether you are a strict traditionalist, avid Modernist, home baker, restaurant chef, or artisanal baker―to embrace the possibilities ...
