Bien Cuit: The Art of Bread by Zachary Golper PDF

By Zachary Golper

ISBN-10: 1942872232

ISBN-13: 9781942872238

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

Bien Cuit introduces a brand new method of a proudly outdated method of baking bread.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 via bread lovers round the nation. His mystery: lengthy, low-temperature fermentation, which permits the dough to improve deep, advanced flavors. A thick mahogany-colored crust is his trademark—what the French name bien cuit, or “well baked.” This signature kind is the made of Golper’s years as a journeyman baker, from his advent to baking on an Oregon farm—where they made bread via 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 glossy 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 least difficult recipes. Readers and novice bakers will gain the rewards of his interest and perfectionism within the type 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 additionally to invention. Golper constructed many new recipes for this publication, together with numerous “bread quests,” during which he brilliantly revives a few of manhattan City’s such a lot 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 approach comes at a time whilst American domestic chefs are returning to tradition-tested cooking tools and championing the DIY flow. Golper’s tools are fairly basic and simple to grasp, with recipes that require no glossy gear to make at domestic: only a bowl, an oven, and time—the dough does many of the paintings.

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Extra info for Bien Cuit: The Art of Bread

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These are a little time consuming but so, so worth it. DOUGH: 1 1/2 cups fl our 1/2 cup baking cocoa 1/2 teaspoon baking soda 1/2 cup margarine, softened 1/2 cup sugar 1/2 cup brown sugar, packed 1/4 cup milk 1 teaspoon vanilla FILLING: 3/4 to 1 cup sifted powdered sugar 1/2 cup peanut butter 1/3 cup chocolate chips 1/4 teaspoon coarse salt Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. For Dough: In a small bowl, sift together flour, cocoa and baking soda. In a large bowl, beat together margarine, sugar and brown sugar.

I found it in an old cookbook her church put out in the ’70s. Unlike most peanut butter cookies, these are very soft and chewy, not hard or crumbly. Add a 1/2 cup of chocolate chips for warm cookie bliss. 2 cups fl our, sifted 2 teaspoons baking soda 1/4 teaspoon salt 1 cup margarine, softened 1 cup sugar 1 cup brown sugar, packed 1/4 cup applesauce 1 teaspoon vanilla 1 cup peanut butter Other nut butters are great in this recipe. Try almond or cashew—subtle but divine! Preheat the oven to 350 degrees.

Scoop out tablespoon-sized balls of dough and roll them in cinnamon-sugar mixture and place on baking sheets, about 1 inch apart. Bake cookies for 8 to 10 minutes, until they have cracked and spread and the edges are set. If you are baking more than one sheet at a time, rotate their sheets halfway through the baking time. Let cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack. Store cooled cookies in an airtight container at room temperature. Yield: 2 DOZEN COOKIES Prep time: 25 MINUTES Difficulty: G 34 The 100 Best VEGAN BAKING Recipes Peanut Butter Cookies This was adapted from my great-grandmother’s recipe, which none of us even knew she had.

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Bien Cuit: The Art of Bread by Zachary Golper


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