Bien Cuit: The Art of Bread by Zachary Golper

By Zachary Golper

One of many world's such a lot celebrated bakers in the United States 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Bien Cuit introduces a brand new method of a proudly outdated manner of baking bread. within the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves which are served in New York’s best eating places and sought through bread lovers round the nation. His mystery: lengthy, low-temperature fermentation, which permits the dough to strengthen deep, complicated flavors. A thick mahogany-colored crust is his trademark—what the French name bien cuit, or “well baked.” This signature variety is the fabricated from Golper’s years as a journeyman baker, from his creation to baking on an Oregon farm—where they made bread by way of candlelight at 1 a.m.—through best kitchens in the United States and Europe and, ultimately, into his personal bakery within the middle of our country’s glossy artisanal nutrition scene.

Bien Cuit tells the tale of Golper’s ongoing quest to coax greatest style out of 1 of the world’s oldest and least difficult recipes. Readers and beginner bakers will acquire the rewards of his interest and perfectionism within the kind 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, in fact, bagels). additionally, you will locate palate-pleasing and leading edge “gastronomic breads” that exhibit his chef’s instinct and mastery of ingredients.

Golper’s defining approach comes at a time while American domestic chefs are returning to tradition-tested cooking tools and championing the DIY circulation. Golper’s equipment are quite easy and straightforward to grasp, with recipes that require no glossy apparatus to make at domestic: only a bowl, an oven, and time—the dough does many of the paintings.

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If it’s winter, all the better! The nerve! At Del Posto, this cake is a base for a slow-roasted nectarine, when the nectarines are at their absolute peak, near the end of summer. Grease a 12 × 4½ × 2½-inch cake pan with butter and set aside. Mix thoroughly, but don’t expect the mixture to come together. Add the butter and vanilla and cream together until light and fluffy. Add the eggs, one at a time, and mix, incorporating each one fully before adding the next. Into a large bowl, sift together the flour, baking powder, and salt.

Now I soak all sorts of dried fruit in verjus: raisins, prunes, cherries. ”). Josh, another chef, once called to say he’d found my (maxed-out) credit card on the pastry-station floor. Cover the bowl with plastic wrap and refrigerate it for 2 days. Drain the verjus and dehydrate the fruit in your dehydrator according to the manufacturer’s instructions (see here for an alternate method). In a small bowl, combine the sugar and malic acid until the mixture tastes like the coating on Sour Patch Kids.

Anyone who’s been there knows that the place has an amazing art scene (old stuff and weirdo modern stuff), but mostly it’s a tourist hub filled with restaurants designed to strip you of your money as fast as possible. Harry’s is no exception. It’s a lot more formal than you’d expect after a sweaty walk over a thousand footbridges, and when you order a Bellini (everyone orders a Bellini), it’s a glorified shot glass that’ll run you twenty dollars. The result is closer to a smoothie accented with booze than a cocktail.

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