Bien Cuit

Bien Cuit

The Art of Bread

Book - 2015
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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.
Publisher: New York, NY : Regan Arts, 2015
Edition: First Regan Arts hardcover edition
ISBN: 9781941393413
1941393411
Branch Call Number: TX769 .G585 2015x
Characteristics: ix, 324 pages : illustrations (chiefly color) ; 27 cm

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sinbad64
Apr 14, 2017

This is a beautiful-looking book, with unique binding and rich photographs. It's recipes are interesting. But, as a home baker, you should be prepared to spend a weekend with your bread loaf, as most of the recipes take a couple of days to complete. So far, I've tried one recipe (Pan Pugliese). I found you need to read the recipes carefully, as they are complex in terms of rest/rise/stretch times. I made one goof, but rectified it.
The bread came out looking gorgeous, a true work of art! It took a lot of time and attention, however. So if you are stuck at home in a snowstorm or prolonged hurricane, I would definitely recommend the recipes in this book. Or if you just don't mind having a prolonged relationship with your loaf, go for it!.
**** 1/2 I've been using this Bien Cuit technique, but shortening the rise times by doubling the amount of two yeasts called for. Let the starter ferment 3-4 hours, mix it with main dough, knead, let rise 45 min, put in refrigerator overnight, remove, let rise at rm temp 1 hour, then bake in Dutch Oven as directed in recipe. Looks lovely, tastes good!

c
cklyuen
Dec 29, 2016

A big book. More advanced techniques. I like it.

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