Bien cuit : the art of bread

Bien cuit The art of bread

Zachary Golper

Book - 2015

In his Brooklyn bakery, Golper creates loaves 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 trademark-- what the French call bien cuit, or "well baked." He provides readers with bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter.

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Subjects
Bread.
Published
New York, NY : Regan Arts 2015.
Language
English
Main Author
Zachary Golper (-)
Other Authors
Peter Kaminsky (author)
Edition
First Regan Arts hardcover edition
Item Description
Includes index.
Physical Description
ix, 324 pages : illustrations (chiefly color) ; 27 cm
ISBN
9781941393413
  • Introduction: New guy in town
  • Born to bake
  • Learning a craft
  • What does bien cuit mean and why is it important?
  • Fermentation + time + heat = the alchemy of bread
  • The building blocks: grains and flowers
  • Measuring
  • Equipment
  • Making a dough
  • Starters: the key to the fullest flavor
  • Breads
  • Rolls
  • Quick breads
  • Biscuits
  • Scones
  • Technique _ process.
Review by Library Journal Review

At Bien Cuit bakery in Brooklyn, bread whiz Golper makes perfect loaves that have garnered national acclaim. In his outstanding debut cookbook, written with New York Times columnist Kaminsky (Pig Perfect), Golper describes being lured to baking by bread's irresistible aroma. After acquainting readers with his professional background and rigorous international training, he shares 50 recipes (e.g., Portuguese corn bread, 60-hour sourdough loaf, Alsatian scones) for breads, rolls, bagels, bialys, biscuits, and more. He follows these with instructions and step-by-step photographs for essential techniques, such as shaping small baguettes and baking in a Dutch oven. This cookbook conveniently lies flat thanks to an unusual exposed-spine binding; however, it may not hold up to heavy circulation. -VERDICT This essential addition for serious bread enthusiasts, especially those who work exclusively by hand, will also interest novice and intermediate bakers, but they should be prepared to read recipes several times, use metric measurements and specialty flours, and budget considerable time. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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