Bien cuitZachary Golper
Bien cuit
Zachary Golper · 2015
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About the book
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.
Book details
- Year
- 2015
- Language
- English
- Publisher
- Regan Arts.
- Editions
- 3
- Pages
- 324
- ISBN
- 9781941393413
Data source: Wikidata