Bien Cuit by Golper, Zachary -- Read -- Imperial Library of Trantor

Index

Cover Dedication Introduction: New Guy in Town Born to Bake Learning a Craft What Does Bien Cuit Mean and Why is it Important? Fermentation + Time + Heat = The Alchemy of Bread The Building Blocks: Grains and Flours

Wheat Rye Oats Corn Buckwheat

Measuring

Working with Water and Salt Get to Know Your Oven

Equipment Making a Dough Starters: The Key to the Fullest Flavor

Getting Past the Sticky Part

Breads

A Simple Loaf

Making a Dusting Mixture

Pan Pugliese Kørntüberbrot Whole Wheat Bread with Pumpkin Seeds Portuguese Corn Bread Buckwheat, Apricot, and Black Pepper Bread Autumn Maple Rye Bread Bourbon Bread Caramelized Onion Bread

Caramelized Onions

Toasted Oat Bread Truly Whole Wheat Bread with Toasted Farro

Soakers

Pane Francese Bread Quest: Lard Bread Ciabatta Pane Dolce White Pullman Loaf Hazelnut Bread Chestnut Holiday Bread Mediterranean Mariner Bread Sourdough Starter 60-Hour Sourdough Loaf 30-Hour Sourdough Loaf

Is It Really Country?

Raisin Walnut Bread Olive Bread Sourdough Buckwheat Bread Bread Quest: Lithuanian Table Bread

Using Malt How to Taste Bread

Sunflower Rye Bread Bread Quest: Sourdough Rye Bread Multigrain Bread Grains and Seeds Bread

Rolls

Yema Rolls Toasted Oatmeal Rolls Fougasse Basque Late-Harvest Carrot Rolls Pine Nut and Herb Rolls Pancito Potosí Port and Fig Rolls Raisin Water Rolls Sun-Dried Tomato Mini Baguettes Sun-Dried Pear and Toasted Poppy Seed Mini Baguettes Bread Quest: Kaiser Rolls Mash and Must Rolls Bread Quest: Real Bagels Bialys

Quick Breads

Biscuits

Basic Buttermilk Biscuits Cherokee Biscuits Texas Q Biscuits

Scones

Candied Lemon and Blackberry Scones

Candied Lemon Peel

Mission Fig, Rosemary, Anise, and Pistachio Scones Alsatian Scones Margherita Scones

Technique & Process

Prepping A Sourdough Starter to Make a Loaf Mixing

Timing

Rolling and Tucking Stretching and Folding Shaping a Round Loaf Scoring Baking in a Dutch Oven Incorporating Add-Ins Using a Linen Liner Shaping a Tube or Oval Loaf Shaping Bialys Baking Stones and Steam Shaping an Oval Scoring Bourbon Bread Rolling Dough into Balls Scoring Oatmeal Rolls Shaping Small Tubes Shaping Small Oval Tubes Shaping Small Baguettes Shaping Kaiser Rolls Shaping Bagels Shaping Scones Shaping Biscuits Using a Transfer Peel and Baking Peel

Resources Thank You About the Authors Index Copyright