TY  - BOOK
AU  - Myhrvold,Nathan
AU  - Migoya,Francisco J.
ED  - Cooking Lab
TI  - Modernist bread
SN  - 0982761058
U1  - 641.815 23
PY  - 2017///
CY  - Bellevue, WA
PB  - The Cooking Lab
KW  - Bread
KW  - Cookbooks
KW  - lcgft
N1  - Volume 6: Kitchen manual is spiral bound; Includes bibliographical references and index; Volume 1. History and fundamentals: History of bread -- Microbiology for bakers -- Bread and health -- Heat and energy - The physics of food and water -- Volume 2. Ingredients: Making bread -- Grains -- Flour -- Leavening -- Functional ingredients -- Ingredient Preparation -- Volume 3. Techniques and equipment: Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- How bread bakes -- Baking -- Cooling and serving -- Volume 4. Recipes I: Lean breads -- Enriched breads -- Rye breads -- Brick-like breads -- Volume 5. Recipes II: Flatbread and pizza -- Bagels, pretzels and bao -- Gluten-free breads -- Bread machine breads -- Volume 6: Kitchen manual: Functional ingredients -- Ingredient preparation -- Fermentation -- Mixing -- Dividing and shaping -- Final proofing -- Scoring and finishing -- Baking -- Cooling and serving -- Lean breads -- Enriched breads -- Bagels, pretzels and bao -- Gluten-free breads -- Bread-machine recipes -- Basic recipes
ER  -