Bien cuit
Subtitle: the art of bread
By: Zachary Golper and Peter Kaminsky ; photographs by Thomas Schauer
Contributors: Kaminsky, Peter, author; Schauer, Thomas, photographer
Edition: First Regan Arts hardcover edition.
Publisher: Regan Arts.
Published: 2015
Language: eng
Number of pages: 324
ISBN-13: 9781941393413
Subjects: Scones; Biscuits; Bread
Description: 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.
Table of contents: title: Introduction: New guy in town; title: Born to bake; title: Learning a craft; title: What does bien cuit mean and why is it important?; title: Fermentation + time + heat = the alchemy of bread; title: The building blocks: grains and flowers; title: Measuring; title: Equipment; title: Making a dough; title: Starters: the key to the fullest flavor; title: Breads; title: Rolls; title: Quick breads; title: Biscuits; title: Scones; title: Technique & process.