Bien Cuit

Bien Cuit

The Art of Bread

Book - 2015
Average Rating:
Rate this:
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
Characteristics: ix, 324 pages : illustrations (chiefly color) ; 27 cm


From the critics

Community Activity


Add a Comment
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!


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further


Subject Headings

No similar edition of this title was found at SPPL.

Try searching for Bien Cuit to see if SPPL owns related versions of the work.

To Top