Francisco Migoya - “Insights from Modernist Bread"
In May, 2017, 200 serious bread-heads gathered in Charlotte, NC for On the Rise, The Johnson & Wales University International Symposium on Bread, presented by Puratos. The Symposium’s theme was, “The Future of Bread” and ten internationally known experts on various facets of the subject offered fascinating presentations. Here is one by Francisco Migoya titled, “Insights from ‘Modernist Bread’ -- New Discoveries in the World of Bread Science.”
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Modernist Pizza
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Nathan Myhrvold - Rethinking Bread: Lessons Learned from "Modernist Bread"
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Inside Europe’s Hidden Bread Traditions | Documentary Food - AMP
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Peter Reinhart: The art of baking bread
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Sourdough Starter Science w/ Modernist Cuisine Head Chef Francisco Migoya, NCSU Fermentology Series
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Richard Bertinet making bread (DVD from the book DOUGH)
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Tips for Baking with Sprouted Flour – Peter Reinhart
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Why modern sandwich bread is different from 'real' bread
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Wolfgang Mock - “Home Milling - the Future for Local Grains, Millers, and Consumers.”
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Modernist Cuisine | Fermentology mini-seminars
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This Baker Works Alone in the Wilderness — His Bread Is Legendary
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How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit
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MOST CHEAP STREET FOOD IN AFGHANISTAN | KABULI PULAO | ROAS CHICKEN | BIRYANI RECIPE | STREET FOOD
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USA - San Francisco Sourdough
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An old bakery with over 100 types of bread every morning in Japan, 4 Picks
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How I Bake in My Pico+ Bread Ovens
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Pan De Cristal (100% Hydration Spanish Glass Bread) is an Airy Crunchy Dream
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The Magic Of Bread Making
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Amazing Japanese bakery in the mountains! Bread of life living with nature!
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