By Zachary Golper,Thomas Schauer
Bien Cuit introduces a brand new method of a proudly outdated approach of baking bread.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 fans round the kingdom. His mystery: lengthy, low-temperature fermentation, which permits the dough to enhance deep, complicated flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature type is the manufactured from Golper’s years as a journeyman baker, from his advent to baking on an Oregon farm—where they made bread via candlelight at 1 a.m.—through best kitchens in the US and Europe and, eventually, into his personal bakery within the center of our country’s smooth artisanal nutrition scene.
Bien Cuit tells the tale of Golper’s ongoing quest to coax greatest style out of 1 of the world’s oldest and easiest recipes. Readers and beginner 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 recognized 24-day sourdough starter. This booklet is an homage to culture, but in addition to invention. Golper built many new recipes for this e-book, together with a number of “bread quests,” within which he brilliantly revives a few of big apple City’s such a lot iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, after all, bagels). additionally, you will locate palate-pleasing and leading edge “gastronomic breads” that show off his chef’s instinct and mastery of ingredients.
Golper’s defining approach comes at a time while American domestic chefs are returning to tradition-tested cooking tools and championing the DIY stream. Golper’s equipment are quite easy and simple 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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Additional resources for Bien Cuit: The Art of Bread
Bien Cuit: The Art of Bread by Zachary Golper,Thomas Schauer