Zachary Golper, Peter Kaminsky

Cooling

Appears in
Bien Cuit: The Art of Bread
Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

  • About

This is an important but often overlooked step. Most of my breads develop full flavor if they rest for a day. My 60-Hour Sourdough Loaf reaches its maximum flavor two days after baking.

There is, however, an all-important step that precedes the process outlined above: making a starter.

© 2015 All rights reserved. Published by Regan Arts.