Con�u par l'�quipe � l'origine de l'encyclop�die aux multiples r�compenses, Modernist Bread, ce nouvel ouvrage est le ruit de plus de quatre ann�es de recherches sur les principes, les m�thodes et la science autour de la fabrication du pain. ujourd'hui, tout ce savoir a �t� condens� dans un volume unique de 420 pages, facile � utiliser et con�u pour les oulangers amateurs. Vous y trouverez de nouvelles astuces qui simplifient la fabrication du pain, de d�licieuses ecettes, es conseils pour gagner du temps et des techniques de pointe qui vous permettront d'obtenir d'excellents r�sultats et d'acqu�rir une plus grande confiance en vous.

Avec Modernist Bread at Home, pr�parer son pain est � la port�e de tous, m�me des boulangers novices. Ce livre aborde les techniques, l'�quipement et les recettes pour un usage domestique.

Avec desrecettes mises au go�t du jour et plus faciles � utiliser, ce livre propose plus de 60 explications pas � pas et plus de 1 100 photos. Fabriquer son propre pain n'a jamais �t� aussi accessible et pratique.

Modernist Bread at Home propose plus de 160 recettes faciles � r�aliser. Vous apprendrez � �laborer des levains rustiques, des pains traditionnels, des pains de mie ultral�gers, des brioches et des pains de seigle aux textures magnifiques, ainsi que des challahs, des focaccias, des bagels, des bao et bien d'autres.

D�couvrez nos recettes innovantes de levain de la deuxi�me chance, de brioche sans p�trissage, de pain � 100 A de seigle et de bagels sans gluten.

About the Authors

Nathan Myhrvold est le fondateur de l'�quipe de Modernist Cuisine et l'auteur principal des ouvrages homonymes. La collection comprend cinq livres de cuisine sur le pain, la pizza et les techniques de cuisine actuelles, ainsi que deux livres de superbes photographies. Il repousse r�guli�rement les limites de la science culinaire en tant que chef, photographe, scientifique et �crivain.

Francisco Migoya est co-auteur de Modernist Bread (2017), Modernist Pizza (2021) et Modernist Bread at Home (printemps 2024). En tant que chef cuisinier, il dirige l'�quipe culinaire de Modernist Cuisine ainsi que la recherche et le d�veloppement aux c�t�s de Nathan Myhrvold, le fondateur. P�tissier audacieux, Francisco Migoya est l'auteur de trois livres personnels.

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