This is the second installment of Table Talk, and at this time, we want to welcome Chef Zachary Golper of Bien Cuit and author of "Bien Cuit: The Art of Bread."
Zachary Golper’s sought-after breads at Bien Cuit are the product of his years as a journeyman baker. He was introduced to baking as an apprentice on an Oregon farm where he made bread by candlelight in the wee hours and later moved on to learn under some of the world’s most renowned: World Baking Champions in Portland and Seattle and a M.O.F and World Pastry Champion in Las Vegas.
He further honed his skills during a stage in Provence with a third generation patissier. From Las Vegas he moved to Philadelphia to re-invent the bread program for George Perrier’s landmark restaurant, Le Bec Fin. He finally opened his own bakery in 2011, with his wife Kate Wheatcroft, at the heart of our country’s modern artisanal food scene in NYC. Zach's first book, "Bien Cuit: The Art of Bread" tells the story of his ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest foods.
Here's your chance to learn more about the long, low-temperature fermentation process and other ancient baking techniques that Zach follows.
We're also giving away two copies of his book “Bien Cuit: The Art of Bread.” To participate, simply send us your questions and we’ll send you via email a link to enter for a chance to win. We’ll be taking your questions through February 11, and we'll share Zach's answers on February 13.
More about Zach and Bien Cuit here: http://biencuit.com.
Check out the previous Table Talk with Jessamyn Rodriguez here: http://www.chowhound.com/post/table-t....
Image courtesy of Thomas Schauer.
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