Parking Lot Construction: As part of our ongoing work to maintain and improve Central Library, the parking lot will be closed for construction from Tuesday, July 28, to Saturday, August 1. Visit the Central Library page for more details. 

Book

Bien cuit : the art of bread

Call Number

  • 641.815 G628 (CEN)

Browse similar titles by call number

Edition

First Regan Arts hardcover edition.

Publication Information

New York, NY : Regan Arts, 2015.

Physical Description

ix, 324 pages : illustrations (chiefly color) ; 27 cm

Summary

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.

Notes

Includes index.

Contents

  • 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.

Subjects