"We knew of them
, but I don't think they knew of us
before reaching out to the Bread Bakers Guild of America," says Graff, owner of Durham's Loaf
bakery. Golper was looking for top artisan bakeries nationwide to help promote the release of his new book, Bien Cuit: The Art of Bread
, by baking and selling featured loaves well outside of Brooklyn.
Having just received a fresh supply of North-Carolina grown buckwheat from Carolina Ground
—and with the blessing of his staff—Graff agreed to produce Golper's Apricot Buckwheat Bread recipe.
"It was a fun convergence of things, and customers really like it," Graff says. The bread will be available only through Saturday. "It created a great opportunity for us to use buckwheat flour, which a lot of people are not familiar with."
Graff credits the long fermentation for the loaf's deep flavor. A tweak on the recipe to eliminate butter will likely put the bread into Loaf's long-term rotation. "Unless we label something as having cheese in it, all of our products are vegan," Graff says. "We'll be happy to offer a recipe inspired by Bien Cuit for our customers."
Graff is impressed with the book, too, a stunning production that would be at home on the coffee table of any cookbook lover. Appropriately, The Art of Bread
has earned rave reviews from numerous critics for its clear, step-by-step instructions for baking fermented breads at home, even landing on best-of lists at Bon Appetit
. Its innovative design allows the book to open flat, too.
Golper offered a recipe from the book for INDY
readers as a taste of what to expect in the The Art of Bread
. Its length may seem intimidating, but the process is broken down into clearly described steps. Additionally, techniques used in this one are cross-referenced with other recipes throughout the book.
Ron Graff was surprised when he received an email from Zachary Golper, owner of Brooklyn's renowned