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Book

Bien cuit : the art of bread

Call Number

  • 641.815 G628 (CEN)

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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