Book
Bien cuit : the art of bread
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.