Download PDF by Zachary Golper,Thomas Schauer: Bien Cuit: The Art of Bread

By Zachary Golper,Thomas Schauer

ISBN-10: 1941393411

ISBN-13: 9781941393413

One of the world's so much celebrated bakers in the United States stocks his insider’s secrets and techniques to creating his scrumptious, artisanal bread that may have domestic bakers growing professional-quality items in no time—and inexpensively.

Bien Cuit introduces a brand new method of a proudly out of date method of baking bread.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 most sensible eating places and sought via bread lovers round the nation. His mystery: lengthy, low-temperature fermentation, which permits the dough to strengthen deep, advanced flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature variety 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 best kitchens in the United States and Europe and, eventually, into his personal bakery within the middle of our country’s smooth artisanal nutrition 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 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 publication is an homage to culture, but additionally to invention. Golper built many new recipes for this ebook, together with a number of “bread quests,” within which he brilliantly revives a few of ny City’s such a lot iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, in fact, bagels). additionally, you will locate palate-pleasing and cutting edge “gastronomic breads” that exhibit his chef’s instinct and mastery of ingredients.

Golper’s defining method comes at a time while American domestic chefs are returning to tradition-tested cooking equipment and championing the DIY circulate. Golper’s equipment are particularly easy and simple to grasp, with recipes that require no glossy apparatus 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

by Ronald

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