Bien Cuit: The Art of Bread

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Bien Cuit: The Art of Bread

One of the world's most celebrated bakers in America shares his insiderâ€™s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no timeâ€”and inexpensively.

Bien CuitÂ introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New Yorkâ€™s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademarkâ€”what the French callÂ bien cuit, or â€œwell baked.â€Â This signature style is the product of Golperâ€™s years as a journeyman baker, from his introduction to baking on an Oregon farmâ€”where they made bread by candlelight at 1 a.m.â€”through top kitchens in America and Europe and, finally, into his own bakery in the heart of our countryâ€™s modern artisanal food scene.Â

Bien CuitÂ tells the story of Golperâ€™s ongoing quest to coax maximum flavor out of one of the worldâ€™s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several â€œbread quests,â€ in which he brilliantly revives some of New York Cityâ€™s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative â€œgastronomic breadsâ€ that showcase his chefâ€™s intuition and mastery of ingredients.

Golperâ€™s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golperâ€™s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and timeâ€”the dough does most of the work.

Country	USA
Author	Zachary Golper
Binding	Kindle Edition
EISBN	9781942872238
Format	Kindle eBook
Label	Regan Arts.
Manufacturer	Regan Arts.
NumberOfPages	336
PublicationDate	2015-11-17
Publisher	Regan Arts.
ReleaseDate	2015-11-17
Studio	Regan Arts.

Bien Cuit: The Art of Bread

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