White bread. “Bailed fog”. Home version of Wonder Bread. Basically, the antithesis of flavourful, textured and nuanced artisanal breads. Enriched soft bread, thin of crust, fluffy and unexceptional of crumb. Had to get to this at some point, right?
OK, so sliced white bread is not entirely “evil” after all, it’s the standard backdrop for grilled [...]

Merrily skipping over a couple more breads that I seriously doubt would get eaten in our house, we now land on The Bread Baker’s Apprentice Challenge bread #39 (of 43): Vienna Bread with an option to add Dutch Crunch. Since I recall getting the occasional Dutch Crunch covered bread at some point in my [...]

And here we are at the first of several Sourdough Rye breads in The Bread Baker’s Apprentice, bread number 31 of the BBA Challenge.
This one seems intriguing as it’s not simply a rye bread, not even a rye and caraway bread but a rye, caraway and onion bread. The pressure on this one coming out [...]

If you ever want to make your house smell absolutely awesome, make this bread. Even during the dough building process, this was absolutely wonderful. While baking, it’s to die for.
And that’s just the aroma.
This is my second run at this bread, the first happening a fair while back, before I got into the whole documenting [...]

Pizza! A regular treat for most North Americans, whether by the slice at the authentic Italian place or delivered from the mega chain outlet. Peter Reinhart gives us, for bread number 25 in The Bread Baker’s Apprentice Challenge, his version of Pizza Napoletana which he describes as a thin crust with, preferably less ingredients so [...]