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Cover of Bien cuit

a novel ·

Bien cuit

by

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 …

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the long version

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.

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Margaret's verdict

"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 …"

— Margaret

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