By Zachary Golper,Thomas Schauer
Bien Cuit introduces a brand new method of a proudly outdated method of baking bread.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 through bread fanatics round the state. His mystery: lengthy, low-temperature fermentation, which permits the dough to advance deep, complicated flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature kind is the fabricated from Golper’s years as a journeyman baker, from his creation to baking on an Oregon farm—where they made bread through candlelight at 1 a.m.—through best kitchens in the USA and Europe and, ultimately, into his personal bakery within the middle of our country’s sleek artisanal foodstuff 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 novice bakers will achieve 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 well-known 24-day sourdough starter. This ebook is an homage to culture, but in addition to invention. Golper constructed many new recipes for this booklet, together with numerous “bread quests,” within which he brilliantly revives a few of ny City’s so much iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, in fact, bagels). additionally, you will locate palate-pleasing and leading edge “gastronomic breads” that exhibit his chef’s instinct and mastery of ingredients.
Golper’s defining process comes at a time whilst American domestic chefs are returning to tradition-tested cooking equipment and championing the DIY stream. Golper’s tools are rather easy and simple to grasp, with recipes that require no smooth apparatus to make at domestic: only a bowl, an oven, and time—the dough does many of the work.
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