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5 Baking Myths Busted by Modernist Bread Team

I recently attended a preview of the highly anticipated Modernist Bread cookbook, a followup to the best-selling Modernist Cuisine. The new book, which debuts Nov. 8, does a deep dive — down to a molecular level over five volumes and 2,400+ pages — about the ancient art of turning flour, water, salt and yeast into one of the world's most beloved foods. During author Nathan Myhrvold's entertaining power point, he hit a whole lot of highlights and busted a few myths about bread baking.

1. Whole Grain Breads Are NOT More Nutritious Than White Bread

After a scientific analysis, that was the team's conclusion. So, please pass Grandma VanDoren's White Bread!

Grandma VanDoren's White Bread

Photo by TwinSoul_1111

2. The Type of Water Used in Bread Recipes Doesn't Make a Difference

Setting out to prove/disprove that New York bagels are best because they're made with water from the Big Apple, the Modernist Bread team discovered that was just not true. They tested distilled water, mineral water, even water from Myhrvold's swimming pool, and the differences were impossible to distinguish.

650 x 465 Bagel Drop_01460

Photo via Modernist Cuisine

3. Pizza Steels Beat Pizza Stones

This discovery was made during the research for the Modernist Cuisine collection, with the metal heating much more efficiently than the stone. This is wonderful news for home cooks, who love to make pizza, and don't have a fancy, professional deck oven.

editedBrickOvenPizza

Brick-Oven Pizza (Brooklyn Style) | Image by CDM68.

4. Gluten-Free Bread is Delicious

As guests to the preview event arrived at the state-of-the-art Modernist Kitchen in Bellevue, Wash., they were greeted with toasty slices of brioche topped with a brick red muhammara (the Syrian red pepper spread). Later, it was revealed that it was made with gluten-free flour. The crowd gasped. Many said it was the best brioche they'd ever eaten.

5. Most Rye Bread Isn't Really Rye

In an exhaustive survey of the rye breads out on the market, the team learned that most contained very little rye flour at all. It's typically wheat flour with a small amount of rye. While rye is a staple in the Old World, especially in Germany, its assertive flavor has been watered down in this country. To introduce Americans to the joy of rye, the team developed a slew of recipes, include a steamed bao bun filled with homemade pastrami and sauerkraut, a fresh take on a Reuben sandwich, which was served up by chef and co-author Francisco Migoya and his impressive crew. So good!

bread_stuff

Photo by Leslie Kelly

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About Leslie Kelly

Always hungry to learn, never had my fill of oysters, Memphis dry rub ribs, wild salmon, chocolate chip cookies or a well-rolled lumpia. Washington state wine lover, bourbon fan. Totally obsessed with brunch!