By Zachary Golper,Thomas Schauer
Bien Cuit introduces a brand new method of a proudly out of date method of baking bread. within the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves which are served in New York’s best eating places and sought by way of bread fans round the state. His mystery: lengthy, low-temperature fermentation, which permits the dough to enhance deep, complicated flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature type is the fabricated from Golper’s years as a journeyman baker, from his creation to baking on an Oregon farm—where they made bread by way of candlelight at 1 a.m.—through most sensible kitchens in the United States and Europe and, ultimately, into his personal bakery within the center of our country’s sleek artisanal nutrients scene.
Bien Cuit tells the tale of Golper’s ongoing quest to coax greatest taste out of 1 of the world’s oldest and easiest recipes. Readers and novice bakers will achieve the rewards of his interest and perfectionism within the type of fifty bread recipes that span the baking spectrum from rolls and speedy breads to his recognized 24-day sourdough starter. This booklet is an homage to culture, but in addition to invention. Golper constructed many new recipes for this ebook, together with a number of “bread quests,” during which he brilliantly revives a few of long island City’s so much 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 strategy comes at a time whilst American domestic chefs are returning to tradition-tested cooking equipment and championing the DIY move. Golper’s equipment are rather basic and straightforward to grasp, with recipes that require no sleek apparatus to make at domestic: only a bowl, an oven, and time—the dough does lots of the work.
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