Photo“You do things one way, until you learn there’s a completely different way that’s even better,” Mr. Migoya said. The history of bread has been ugly at times, and the wedge loaves of Pompeii, according to Mr. Migoya and Mr. Myhrvold, weren’t exactly delicious. Somehow, a revelation that should have rocked the bread world, several times, never did. A little gelatin makes high-hydration doughs — those gloopy, fussy darlings of the bread world — much easier to handle, with the bonus of a browner crust. One mystery eluded Mr. Migoya as he worked on the book: understanding the specific, glorious smell of just-baked bread.

Source: New York Times October 02, 2017 17:15 UTC