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Bien Cuit introduces a brand new method of a proudly outdated approach of baking bread.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 by means of bread fanatics round the kingdom. His mystery: lengthy, low-temperature fermentation, which permits the dough to increase deep, advanced flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature sort is the manufactured from Golper’s years as a journeyman baker, from his creation to baking on an Oregon farm—where they made bread by means of candlelight at 1 a.m.—through best kitchens in the US and Europe and, ultimately, into his personal bakery within the middle of our country’s smooth artisanal nutrients 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 acquire the rewards of his interest and perfectionism within the kind of fifty bread recipes that span the baking spectrum from rolls and quickly breads to his recognized 24-day sourdough starter. This ebook is an homage to culture, but in addition to invention. Golper built many new recipes for this e-book, together with numerous “bread quests,” during which he brilliantly revives a few of manhattan 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 process comes at a time while American domestic chefs are returning to tradition-tested cooking equipment and championing the DIY stream. Golper’s tools are rather basic and straightforward to grasp, with recipes that require no sleek gear to make at domestic: only a bowl, an oven, and time—the dough does many of the work.
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Bien Cuit: The Art of Bread by Zachary Golper,Thomas Schauer