Three Flatbreads, And Thoughts About Modernist Bread


Last week I listened to Francisco Migoya:  “Insights From ‘Modernist Bread’ – New Discoveries In The World Of Bread Science.” (On YouTube. I didn’t go to Johnson & Wales to hear him speak.) The video is at the bottom of this post. It’s an hour, but there is some interesting stuff.

Modernist Bread is a bigger set of books than the Modernist Cuisine. It’s over $500.

But the thing is, whatever truly new and/or revolutionary content the books may have to offer, isn’t it likely the information will be on somebody’s blog, or the FreshLoaf forums in no time flat?

Flatbread/pizza with basil puree, pine nuts, and parmesan.

Flatbread/pizza with basil/olive oil puree, toasted pine nuts, and pecorino romano.

In the video Francisco talks about the percentage of oil in a bread formula to allow maximum oven spring and lift.

Pecorino romano and diced roasted red and yellow peppers

Pecorino romano with diced roasted red and yellow peppers

It turns out the answer is 2% oil. I’ve been using 0 – 3% oil when I’m trying for lift. I appreciate his sharing the actual amount, but I don’t think I need to be investing $500 for the info.

9-hour rise focaccia. 75% hydration. 4% oil. Finished with sea salt and minced red onion.

9-hour room-temperature rise focaccia. 75% hydration. 4% oil. Topped with with sea salt and minced red onion.


Maybe I’m being too harsh. I guess we’ll see. I’m not going to be an early adopter on this one.

Still, interesting talk:


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