Nothing is quite like a loaf of freshly baked bread. While here in the US bread gets shunned, I look to Europe for my food advice. Spending time you see how locals eat,obesity levels are very low and they live into their old age, but get this - they eat bread! The catch here is the quality of what you are eating - where are the grains from that get grounded into your flour and what is the method used? For this, I look to Bien Cuit, a Brooklyn bakery that has perfected the loaf of bread. I was thrilled to interview founder and baker, Zachary Golper in the latest issue of the Journal, in the feature 'On Bread Alone'. We talked about quality, what it takes to make a good loaf of bread and what makes different loaves unique. For example, did you know Pugliese includes potatoes?
Also, looking to learn or perfect your bread making skills? Pick up a copy of Golper's debut book, The Art of Bread by clicking here.