Bien cuit

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.

שנה

2015

שפה

English

הוצאה

Regan Arts.

מהדורות

3

עמודים

324

ISBN

9781941393413

מקור הנתונים: Wikidata