Bien Cuit

Bien Cuit

The Art of Bread

Book - 2015
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Two bread experts offer recipes, techniques, and tales of their work and travel experiences to help home bakers craft their own rolls, loaves, and quick breads, including whole wheat with pumpkin seeds, bourbon bread, and ciabatta.
Publisher: New York : Regan Arts, 2015
Characteristics: ix, 324 pages : illustrations (chiefly colour) ; 27 cm
ISBN: 9781941393413
Call Number: 641.815 GOLPER
Alternative Title: Art of bread


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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!


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