Bibliograph

Bien cuit, the art of bread, Zachary Golper and Peter Kaminsky ; photographs by Thomas Schauer

Type

Label

Bien cuit, the art of bread, Zachary Golper and Peter Kaminsky ; photographs by Thomas Schauer

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Bien cuit

Responsibility statement

Zachary Golper and Peter Kaminsky ; photographs by Thomas Schauer

Sub title

the art of bread

Summary

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

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

Classification