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Modernist Bread (Myhrvold)

Modernist Bread (Myhrvold) is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 8 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

Every answer citing this source

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  1. how to convert… · baking

    How many cups in a given gram weight of flour?

    All-purpose flour: 120 g ≈ 1 cup (spooned + leveled). 240 g ≈ 2 cups. 60 g ≈ 1/2 cup. For bread flour: 127 g ≈ 1 cup (slightly heavier). For cake flour: 114 g ≈ 1 cup (lighter). ALWAYS prefer weighing for baking precision.

    Why we cite it here: Comprehensive flour density science

  2. how long does… · baking

    How long does yeast bread bulk fermentation take?

    Yeast bread bulk fermentation: 1-2 hours at 75°F (24°C) for standard breads. Cold retard 8-24 hours in fridge for flavor development. Sweet doughs (brioche): 1-1.5 hours. Lean doughs (baguette): 2-4 hours. Recognize done when dough has doubled + finger-poke holds indent.

    Why we cite it here: Scientific exploration of fermentation chemistry

  3. what ratio of… · baking

    What is baker's percentage and how do I use it?

    Baker's percentage: flour = 100%, everything else as percentage of flour weight. Standard bread: 100% flour, 60-75% water, 2% salt, 1% yeast. Example: 500g flour + 350g water (70%) + 10g salt (2%) + 5g yeast (1%) = 865g dough.

    Why we cite it here: Comprehensive baker's percentage application across breads

  4. what ratio of… · baking

    What ratio for pretzel dough?

    Soft pretzels: 100% bread flour + 50-55% water + 2% salt + 1% yeast + 2% sugar + 4% butter. Pre-bake dip in lye solution (3-4%) OR baked baking soda (1 tsp/cup). Result: dense chewy dough, classic golden-brown crust.

    Why we cite it here: Scientific exploration of pretzel dough chemistry

  5. what temperature for… · baking

    What temperature for baking bread?

    Most yeast bread: 425-450°F (220-230°C) for first 10 min, drop to 400°F (200°C) for remainder. Sourdough + artisan: 500°F start, drop to 450°F. Sandwich loaf: 350°F (175°C) entire bake. Use thermometer; internal 195-205°F (90-96°C) = done.

    Why we cite it here: Lab-tested oven thermodynamics + bread response

  6. what is the difference between… · baking

    What is the difference between sourdough and yeast bread?

    Sourdough uses wild yeast + lactobacillus from a fermented starter (slow rise, tangy, complex flavor, longer-keeping). Yeast bread uses commercial yeast (faster rise, neutral flavor, shorter-keeping). Sourdough takes 4-24 hours total; yeast bread 2-4 hours. Both delicious but different traditions.

    Why we cite it here: Scientific comparison of leaveners + fermentation

  7. what is… · baking

    What is autolyse in bread baking?

    Autolyse is a 20-60 minute rest of flour + water (only) before adding salt or yeast. The flour fully hydrates and enzymes break down starches. Results: better gluten development, easier shaping, more open crumb, slightly more flavor. Standard technique in artisan + sourdough baking.

    Why we cite it here: Scientific exploration of autolyse + enzymatic chemistry

  8. what is… · baking

    What is gluten development?

    Gluten development is the formation of an elastic protein network from wheat flour proteins (gliadin + glutenin) when mixed with water. The two proteins bond into long stretchy strands that trap CO2 gas + create chewy texture. Mechanical (kneading) + chemical (hydration + time) processes drive it. Critical for bread structure.

    Why we cite it here: Comprehensive scientific exploration of gluten development

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