By Zachary Golper,Thomas Schauer
Bien Cuit introduces a brand new method of a proudly outdated method of baking bread. within the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves which are served in New York’s most sensible eating places and sought via bread lovers round the kingdom. His mystery: lengthy, low-temperature fermentation, which permits the dough to increase deep, advanced flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature variety is the manufactured from Golper’s years as a journeyman baker, from his creation to baking on an Oregon farm—where they made bread through candlelight at 1 a.m.—through best kitchens in the United States and Europe and, eventually, into his personal bakery within the center of our country’s smooth artisanal foodstuff scene.
Bien Cuit tells the tale of Golper’s ongoing quest to coax greatest style out of 1 of the world’s oldest and least difficult recipes. Readers and novice bakers will attain the rewards of his interest and perfectionism within the type of fifty bread recipes that span the baking spectrum from rolls and speedy breads to his well-known 24-day sourdough starter. This e-book is an homage to culture, but additionally to invention. Golper constructed many new recipes for this ebook, together with numerous “bread quests,” within which he brilliantly revives a few of long island City’s so much iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, in fact, bagels). additionally, you will locate palate-pleasing and cutting edge “gastronomic breads” that show off his chef’s instinct and mastery of ingredients.
Golper’s defining strategy comes at a time whilst American domestic chefs are returning to tradition-tested cooking tools and championing the DIY move. Golper’s tools are quite basic and straightforward to grasp, with recipes that require no glossy gear to make at domestic: only a bowl, an oven, and time—the dough does many of the work.
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Extra info for Bien Cuit: The Art of Bread
Bien Cuit: The Art of Bread by Zachary Golper,Thomas Schauer