An edition of Bien cuit
(2015)
Bien cuit
the art of bread
First Regan Arts hardcover edition.
by Zachary Golper
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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.
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Bien cuit: the art of bread
2015, Regan Arts.
in English
- First Regan Arts hardcover edition.
1941393411 9781941393413
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Libraries near you:
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Book Details
Table of 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.
Edition Notes
Includes index.
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The Physical Object
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| December 23, 2021 | Edited by ImportBot | import existing book |
| July 19, 2019 | Created by MARC Bot | import new book |